Bone Broth for Vitality

Food is medicine. In our clinic, we prescribe bone broth as dietary therapy to patients with low immune function, bone and joint issues, digestive complaints, and skin problems. Animal bones contain minerals, amino acids, and collagen. Minerals, including calcium, magnesium, and phosphorus, are essential to building healthy bones and producing blood. Amino acids aid in detoxification, metabolism, and immune function. Bones are also an excellent source of collagen, which helps maintain healthy skin, aids in absorption of nutrients by nourishing the mucosal lining of the digestive tract, and promotes joint health.
Chinese herbs can be added to enhance the medicinal quality of bone broth. In this recipe, Chinese red dates and ginger root both support digestion. Chinese red dates also nourish blood and improve the overall taste of the broth. Customized modifications to this recipe can also be made, based on your unique symptoms and underlying health condition(s).
We have had patients raise concerns about the ingestion of heavy metals, such as lead, from bone broth. A 2017 study looked at the levels of heavy metals in several types of bone broths, specifically those made of chicken, pork, and beef bones. Researchers found that the levels of heavy metals extracted from all types of bones were minimal and posed negligible health risks.  
If you’re still concerned, pay attention to the following recommendations:
Use high-quality pasture-raised or grass-fed, grass-finished bones.
Avoid the use of ceramic pots when cooking, as it can leach lead into food 
Filter water to remove fluoride, as fluoride can also enhance lead accumulation
INGREDIENTS
5# beef knuckle / long bones / pig trotters
4-6 carrots
1 large onion
5-6 cloves fresh garlic
5-6 sprigs fresh rosemary
2-3 bay leaves
1 T apple cider vinegar
1-2” fresh ginger root
6 Chinese red dates (optional)
2 pieces kombu (optional)
Salt and pepper, to taste

INSTRUCTIONS
Thaw bones.
Rough chop onions and carrots.
Peel garlic.
Roast bones, onions, carrots, and garlic at 375F for approximately 45 minutes or until marrow begins to bubble out of bones.
Place all roasted ingredients (including pan drippings) in large crockpot with remaining ingredients.
Cover with water.
Simmer on low for at least 18 hours.
Strain liquid through fine mesh strainer into large vessel. Discard bones, veggies, etc.
Place vessel with liquid into refrigerator. Allow fat to rise to top and solidify. Skim fat off top and store in sealed container in refrigerator or freezer.
References
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5533136/