Bone broth has long been used in American folk medicine and early 20th‑century nutrition circles as a restorative tonic, prized for its mineral content and soothing qualities for the gut and joints.

In the South, pork neck bones with collard greens are common; in the Pacific Northwest, salmon heads are simmered; while many health‑focused regions favor grass‑fed beef or organic chicken bones with added herbs.

It is usually served warm as a sipping beverage, often seasoned with a pinch of sea salt or a splash of apple cider vinegar, and sometimes used as a base for keto‑friendly soups and stews.

Bone broth is commonly featured during detox weeks, paleo/keto diet challenges, and as a post‑workout recovery drink in fitness communities.

Making it at home lets you control the bone source, cooking time, and added vegetables, resulting in higher gelatin, more minerals, and no unwanted additives or sugars found in many commercial brands.

Common errors include boiling instead of simmering, not adding enough water, skipping the vinegar soak, and discarding the broth too early before the gelatin has set.

Apple cider vinegar provides a gentle acidity that helps leach calcium and other minerals from the bones without imparting a strong citrus flavor, which keeps the broth versatile for savory applications.

Yes. Cool the broth quickly, then refrigerate in sealed glass jars for up to five days or freeze in 1‑cup portions for up to three months. Reheat gently on low heat before serving.

The broth should be clear to slightly amber, with a thin gelatinous layer when chilled. It should have a rich, savory aroma and no cloudy particles.

The YouTube channel Dr. Eric Berg DC focuses on low‑carb, ketogenic nutrition, intermittent fasting, and holistic health advice, often emphasizing the importance of nutrient‑dense foods like bone broth.

Dr. Eric Berg DC emphasizes the biochemical benefits of glycine and collagen from long‑simmered broth, linking it to sleep, blood‑sugar regulation, and joint health, whereas many other channels treat broth mainly as a flavor base.