Bone marrow supports the body’s immunity. The glutamine it contains, contributes to improving the functioning of the immune systemsupporting the body in the fight against infections. In addition, marrow supports the body’s detoxification and accelerates repair processes, especially in the case of tissue or joint damage.
Bone marrow has gained the nickname “butter of the gods” due to its creamy consistency and delicate, slightly sweet taste, reminiscent of butter. Primeval people, Before they became effective hunters, they ate the remains of a feast of wild animals, splitting bones, to get to the marrow. It was one of the first food sources that provided both energy and essential nutrients in the form of fat and protein.
In ancient Egypt and Greece, bone marrow was considered the food of the gods. It was believed, that eating marrow brings strength and vitality, and also supports health and longevity. In medieval Europe, marrow was an ingredient of many dishes, and its preparation was considered a culinary art. Nowadays, in French, Italian and Chinese cuisine, it is often used in soups, broths and meat dishes. In Poland, we are just beginning to notice its taste and nutritional values.
Marrow is a source of healthy fats, especially monounsaturated fatty acids, which have a beneficial effect on the cardiovascular system. It also contains omega-3 and omega-6 fatty acidswhich play a key role in brain functioning and have anti-inflammatory effects. Marrow also contains phospholipidsthat support memory and concentration.
However, this does not exhaust its unique advantages. Bone marrow is a treasure trove of collagenwhich strengthens the structure of the skin, hair and nails and significantly improves the flexibility of joints. Additionally, it is rich in precious minerals iron, calcium, phosphorus and magnesiumplaying an irreplaceable role in maintaining healthy and strong bones and teeth, as well as in the proper functioning of muscles and the nervous system.
Bone marrow also supplies a wide range of B vitaminsincluding vitamin B12, fundamental for hematopoietic processes and optimal functioning of the nervous system. Attendance should also be noted vitamins A and Kthat protect eyesight and regulate blood clotting processes.
Despite its high caloric value (488 kcal/100 g), resulting from the richness of fats, bone marrow is a valuable source of energy, especially beneficial for people with increased caloric needs – athletes and people following high-fat diets.
When purchasing beef bones, choose those that have a lot of marrow visible in cross-section. It’s best to buy directly from the butcher, because he will be able to provide professional advice. Bones are most often available in large pieces cut lengthwise or in smaller pieces cut crosswise.
How to prepare bone marrow? The easiest way is to bake it in the oven. Here is the recipe:
- Place the bones (preferably beef) in an ovenproof dish or baking tin.
- During baking, the fat will melt from the bones. Make sure it does not leak – it is the healthiest fat that is worth consuming.
- Sprinkle the marrow with salt and pepper and add finely chopped garlic.
- Bake at temperature 180-200 degrees for about 15 minutesuntil you notice bubbles coming from the marrow.
Prepare Kłodawa or Himalayan salt and long, narrow spoons. Once the bones have cooled, use your mouth and tongue to extract the marrow from places that are difficult to reach with a spoon. At first, we may be surprised by the intensity of the marrow, but children usually love it, especially the younger ones. Marrow is safe and recommended even for infants, starting from 9. month of lifehowever, it should be administered in small amounts. It has the consistency of a delicate cream and a subtle, slightly sweet taste. Without the need to use complex spices, marrow, seasoned with only a pinch of salt, becomes a real delicacy, like the “butter of the gods”.
Bone marrow can also be used as an addition to soups and sauces, and on paleo bread, especially those made from almond flour. It goes perfectly with a light salad sprinkled with fresh lemon juice. Due to the fact that it does not contain carbohydrates, it can be included in low-carbohydrate diets: LCHF, SCD, FODMAP, GAPSas well as in the autoimmune protocol.
Sources: Terazgotuje.pl
