The age‑defying benefits of collagen broth for youthful skin
Many people dream of soft, firm, and well-taken-care-of skin free from wrinkles. However, using Botox or other aesthetic medicine treatments is not necessary. By including one dish in your diet, your skin will regain its firmness and glow.
11 September 2024 20:31
Collagen is a protein that the body naturally produces. It is found in bones, teeth, hair, nails, skin, tendons, and joints. After reaching the age of 25, we produce less and less of it, which affects the condition of the skin, where the first wrinkles appear.
This ingredient appears in many skin, hair, and nails dietary supplements. It most often comes in the form of tablets or powder. If you are a fan of natural health and beauty methods, you can prepare it at home by cooking collagen broth.
Drink as often as possible. It works better than cream
Recently, there has been increasing talk about the collagen diet. This diet involves consuming as many animal products rich in collagen as possible, such as meat, offal, or jellies. When consumed regularly, collagen slows down the aging process of the skin and also strengthens hair, nails, and joints.
Collagen broth is one of the dishes that will provide you with a large dose of easily absorbable collagen, as well as glutamine and amino acids that support muscle regeneration. It will benefit not only those who want to take care of their skin but also the elderly and athletes. The preparation is really simple. You need to get just over two kilograms of beef, pork, and fish bones (you can mix them) and cook them on low heat for 2-3 hours.
Collagen broth — Recipe
Ingredients:
- Just over 2 kilograms of animal bones (poultry, beef, pork, or fish),
- a bundle of soup vegetables,
- 2 onions,
- 2 cloves of garlic,
- 2 bay leaves,
- 2 allspice berries,
- 2 tablespoons of apple cider vinegar, wine vinegar, or lemon juice
Remove the baking sheet and line it with parchment paper. Place the washed and dried bones on it and put them in the oven preheated to 200°C. Bake them for 25-30 minutes. In the meantime, peel the vegetables and place them in a large pot. Add the roasted bones to the vegetables, spices, and vinegar.
After 30 minutes, pour enough water into the pot to cover all the ingredients. Turn on the stove and bring the broth to a boil. When it starts to bubble, reduce the heat and cook for another 7-9 hours. After cooling, strain the broth through a sieve. Store it in the fridge. Consume it within a week after preparation. The excess broth can be frozen.
Source: Interia, Ajwendieta
