Bone Broth
Liquid gut lining — collagen in every cup.
Bone broth is made by simmering animal bones for 12-48 hours — releasing collagen, gelatin, glutamine, glycine, and proline into the liquid. These compounds are direct postbiotic substrates — they bypass the microbiome and act directly on the gut lining, repairing tight junctions, reducing intestinal permeability, and providing the building blocks for mucus layer regeneration. It is one of the oldest healing foods in every food culture on earth.
Why it matters
Gut Lining Repair
Glutamine directly restores tight junction proteins — the molecular seals between gut cells.
Collagen & Gelatin
Provides bioavailable collagen that supports the mucus layer protecting the intestinal wall.
Glycine
Reduces gut inflammation and supports bile acid production for fat digestion.
Mineral Density
Long simmering releases calcium, magnesium, phosphorus, and potassium from bones.
How to eat it today
Drink 250ml warm daily as a morning tonic or use as the base for soups, stews, and sauces. Make your own from chicken carcasses or beef bones — add apple cider vinegar to the cold water before heating to leach minerals from the bones. Skim the fat if desired. Commercial cartons are convenient but check they are made from real bones and not just stock cubes. Irish grass-fed beef bones produce superior broth.
Glutamine from bone broth has been clinically shown to restore tight junction protein expression in the intestinal epithelium — directly reducing intestinal permeability. Glycine supplementation reduces gut inflammation markers in IBD patients.
Source: Rao & Samak, Journal of Epithelial Biology & Pharmacology, 2012
Pairs well with
Grown and produced in Tipperary
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