![]() Restaurant Hospitality: “Chefs make the most of versatile bone marrow.Great Lakes Wellness Beef Gelatin (16 oz) Oxidative Medicine and Cellular Longevity: “Multifarious Beneficial Effect of Nonessential Amino Acid, Glycine: A Review.” National Institute of Health, Medline Plus: “Bone Marrow Diseases.” The Journal of the Pakistan Medical Association: “Anti-inflammatory effects of conjugated linoleic acid on young athletic males.” Journal of Cosmetic Dermatology: “Collagen: A review on its sources and potential cosmetic applications.” International Journal of Circumpolar Health: “Level of selected nutrients in meat, liver, tallow and bone marrow from semi-domesticated reindeer.” Harvard Health Publishing: “Foods that fight inflammation.” Extract the marrow as you would for a broth and add it into your sauce.Īrthritis Research & Therapy: “Is there any evidence for the use of glucosamine in the management of human osteoarthritis?”Ĭell Metabolism: “Bone Marrow Adipose Tissue Is an Endocrine Organ that Contributes to Increased Circulating Adiponectin during Caloric Restriction.” Dig the marrow out of the bone with a spoon and put it on a hot skillet with some olive oil or canola oil.Ī great way to use bone marrow is in a sauce, especially for meat dishes. Heat it up on a frying pan and let it melt. ![]() You can use bone marrow like you would work with any other type of oil. To extract bone marrow, simmer the bones for 36 to 48 hours. How thick or rich you want your liquid to be will dictate how much marrow you put in. The traditional way to use bone marrow is in a broth or soup. Otherwise, you can ask them for shank bones, neck bones, knucklebones, or oxtail. Tell your butcher you’re looking to cook with bone marrow and he or she should have some good recommendations. While you can get bone marrow from almost any animal, beef marrow is the most popular. You want clean bones that are pale pink in color and come from animals that lived organically and range-free. Make sure you’re sourcing it from a quality butcher. There are dozens of ways to add bone marrow to your diet. If you’re going to add bone marrow to your diet, make sure to do so in moderation to avoid weight gain. Chronic inflammation is linked to serious diseases such as cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s.īone marrow contains high levels of fat and calories, but it also has nutrients like vitamin B12.īone marrow also contains significant portions of your reference daily intake (RDI) of the following nutrients and minerals:įourteen grams of reindeer bone marrow contains:Īlthough bone marrow is an excellent source of different vitamins and minerals, it’s also high in fat. Glycine and conjugated linoleic acid are both abundant in bone marrow, and they’ve been shown to have strong anti-inflammatory properties. Reduces Risk of Inflammation-related Diseases It is also rich in glucosamine, a compound that helps against osteoarthritis, relieves joint pain, and reduces inflammation in the joints. The study found that people who were overweight tended to have lower levels of adiponectin, but levels of the hormone rose as they shed pounds.īone marrow is full of collagen, which improves the health and strength of bones and skin. High levels of adiponectin are directly linked to a decreased risk of getting diabetes and other cardiovascular diseases. It can maintain insulin sensitivity, and it has been linked to lower risk of diabetes, cardiovascular (heart) disease, and other obesity-associated cancers. One study showed that the fat tissue in bone marrow contains a hormone called adiponectin. Health BenefitsĪs bone marrow has gained popularity in top kitchens around the world, scientists and doctors have begun to take a closer look at the following health benefits it presents: These cells move oxygen throughout the bloodstream, assisting with tasks like blood clotting. ![]() Its stem cells produce red and white blood cells. Recently, it has become a main course item at gourmet restaurants around the world.Ī spongy tissue found in the center of bones, the marrow is mostly concentrated in the spine, hip, and thigh bones. It has a sweet, rich taste and a hearty texture, and is used mostly to flavor broths and soups. ![]() ![]() Humans have been enjoying delicious and nutritious animal bone marrow for centuries. ![]()
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