And then, when I was talking to an old forest man named Petrovich, he said to me:
“Vitya, you’ve forgotten your grandfather’s old food!”
And he showed me this product. At first I laughed, but I decided to try it.
After two months I couldn’t believe my eyes!
That product was bone broth .
Yes, you read that correctly—regular, cooked, homemade bone broth, the kind our ancestors have been drinking for centuries. Not the kind that takes an hour or two to prepare, but the real thing—the kind that simmers over low heat for 12–24 hours from bones.
How does it work?
I became interested in it and learned the following:
1. A source of collagen and gelatin.
Bone broth doesn’t contain as much pure protein as meat, but it is rich in collagen and gelatin. It’s not just “jelly”—it’s the building block of our joints, tendons, and cartilage.
And what are strong legs if not healthy joints? Collagen helps rebuild joint surfaces, reducing uncomfortable sensations and knee creaking. I’ve experienced this myself – my knees stopped creaking in the morning.
2. Unique Amino Acids for Muscles:
During prolonged cooking, bones release important amino acids—glycine, proline, and glutamine. These are not the same as those found in meat, but they are essential.
Glycine helps build muscle, improves sleep, and reduces inflammation.
Glutamine fuels immune cells and the gut.
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