Diabetes & Recipe – The Best Bone Broth Recipe Yet

Because without a good recipe, you're just drinking bone juice.


Bone broth sounds like a pretty gross recipe made by witches, but the reality is that it is some powerful stuff.

The nutritive content in bone marrow is extracted during the cooking process so that the water that you drink, the actual bone broth, is like a mineral rich healing elixir.

Bone broth contains a high amount of amino acids, the basic building blocks of every single cell in your body. The amino acids in bone broth, in particular, are particularly helpful in fighting whole-body inflammation, a condition seen in people with diabetes.

Most people turn to bone broth to heal their guts. The minerals in the broth support the gut lining, which is key to healthy digestion and a functioning immune system.

And that’s not all. Bone broth is absolutely unparalleled in skin support. The collagen helps boost skin health so that it can withstand environmental stress a whole lot better than it normally does. The amino acids stabilize neurotransmitters so that your brain can handle basic human functions a whole lot better, as well.

So a daily routine of sipping on bone broth can help heal your gut, improve cognitive functioning, supercharge your immune system, lower inflammation, and give you glowing skin.

(It can also do other impressive things, but these seem to be the most relevant to diabetes.)

Homemade Bone Broth


  • 2 lbs of bones from grass/grain fed meat source
  • 4 quarts of water
  • 1/2 cup of raw apple cider vinegar
  • 1 onion, quartered
  • 2 large carrots, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 1 handful of fresh parsley
  • 1 tablespoon of sea salt


  1. Place the bones, water, and apple cider vinegar in a large pot or crockpot. Let it sit for 1 hour to allow the minerals to be brought out of the bones.
  2. Add the vegetables, except for the parsley (save for the half hour or so) and the sea salt
  3. Bring to boil. Once boiling, reduce heat and let the mixture simmer.
  4. Skim the scum from the top as it comes up. Depending on the quality of meat you have, you may need to skim the top every 20 minutes for the first couple of hours.
  5. Let it simmer for 24-72 hours.
  6. For the last 30 minutes, add the fresh parsley (and maybe a couple of cloves of garlic if you’d like). Season with salt.
  7. Strain through a mesh strainer and then store in the refrigerator.
  8. Drink a cup every morning until you run out, and then make some more!


Wellness Mama. URL Link. Accessed April 6, 2017.

Mercola. URL Link. Accessed April 6, 2017.