Have you ever looked in the mirror and want to return to your skin that family brightness of the university’s times, without filters and expensive serums that promise more than a simple express delivery? Every time you crouch, do you have the feeling that your joints comment on your age? Then you will be enthusiastic about the homemade collagen recipe, which is not a new Hollywood fashion, but a proven home practice that amazes nutritionists, midwives and, above all, even those who have started to use it regularly.
The homemade collagen with bones and vegetables is not just a nostalgic and culinary experience. It is a completely natural source of important amino acids, minerals and type I, II and III collagen, which constitutes the skin, joints, bones and ligaments. While food supplements often end up in the stomach (and in the budget), the collagen naturally present in the soup is easily absorbed by the body and used where it is more necessary. And the best part? It costs as much as a bag of vegetables and a piece of bone with a little meat, therefore about 1000 % less than your last serum with “bioactive lifting effect”.
Everything in a cup: why does homemade collagen works?
Collagen is the most abundant protein in the human body and an essential component for the health of the skin, connective tissue, joints, hair and nails. But after the 25th year (yes, even then) its production begins to decrease. The consequence? Dry and less elastic skin, joints that no longer respond as it once was and the feeling that your body is no longer your best ally.
Therefore, regularly consuming bone broth, rich in naturally degraded collagen, is one of the most effective ways to restore the constitutive elements of the body that is no longer able to produce in sufficient quantities. It is a natural form of hydrolyzed collagen, which is released from bones, cartilages and connective tissue during the cooking process, together with glucosamine, hyaluronic acid and minerals such as calcium, magnesium and phosphorus.
Homemade collagen recipe: what grandmother confirms and what science supports
Ingredients:
- 1 larger beef bone with a little meat (you can also use several chicken legs, which are also rich in collagen)
- 3 carrots
- 3 roots of parsley
- 1 celery root
- 2 big onions
- 2 cloves of garlic
- 2 bay leaves
- 1 sprig of rosemary
- Salt and pepper to taste
Preparation process:
- Put a bone, preferably cut in half so that the marrow is visible, in a large pot (or in a slow cooking pot). Pour enough water to completely cover all the ingredients.
- Cook the soup over low heat for at least 10 hours, up to 24 hours if you use a slow cooking pot. Prolonged cooking allows the release of most nutrients from the bones and fabrics.
- When cooking is almost completed, add all the vegetables and spices and cook for another 4 hours.
- Filter the broth, remove the marrow from the bones and add it again to the liquid to obtain a greater nutritional value, if desired.
- Pour in glass jars and refrigerate up to 5 days; For a longer conservation, freeze.
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How to correctly take homemade collagen?
It is recommended to consume from 100 ml to 200 ml of soup per day, preferably in the morning or evening, when digestion is calm and the body absorbs nutrients more easily. Heat the soup lightly (never boil it), since too high a temperature can destroy some of the sensitive amino acids.
You can drink as a drink or use as a base for other dishes. If you are more creative, try to add miso pasta, ginger or turmeric for an Asian touch. But in essence: a simple soup, prepared with patience, is in itself a real ritual of well -being.
Results that you will feel (and you will see)
If you expect you to have a year -old dance aspect after three sips, let us give you some concreteness: it is a gradual action nutritional support that shows results after a few weeks of regular use. But the benefits are documented and very concrete:
- Brighter and soft skin
- Better mobility and less joint pain
- Stronger hair and nails
- Best general well -being and digestion (the jelly in the soup has a beneficial effect on the intestinal mucosa)
Conclusion: Do not underestimate the soup that has lasted for centuries
Homemade collagen is not a trend, but a tradition, which science has only recently re -evaluated. If you want to obtain lasting benefits and not temporary special effects, take a cup of this masterpiece slowly cooked a couple of times a week. Maybe it’s not fascinating, but it works. And in a world where everyone is looking for filters, you will find something better: the real inner light.
