Ever since American food scientists discovered monosodium glutamate (MSG), an artificial flavor enhancer that creates the savory taste of umami, home cooks have learned to cut corners with convenience foods like bouillon cubes and dehydrated soup instead of using traditional homemade broths. Traditional healing foods like fermented vegetables and broths have all but disappeared from most American households over the past couple of generations.
Not so coincidentally, our collective state of health has taken a nosedive. Osteoarthritis, prematurely aged skin, digestive issues, and even depression can be traced to diet and poor nutrition.
Bone broth was the superfood that never made it on the list of superfoods — until recently. We’re starting to come around, and it excites the hell out of me to be a part of the current bone broth renaissance.