CEBU, Philippines — There was a time in the past when marrow bones only interested people looking for something that their large dog could chew on. But many people have since come to like marrow bones for themselves. And so the sale of marrow bones has accordingly gone up.
More recently, there has been much buzzing about the miraculous benefits of eating bone marrow. It’s always tricky when a food suddenly gets labeled a “superfood,” because it can make the line between fad and fact a little bit blurry, notes Cara Nicoletti in an article at https://food52.com.
The truth is, according to Nicoletti, bone marrow has been lauded for its health benefits for centuries by nearly every culture in the world. She adds that in Chinese cooking bone marrow is thought to support the chi and nourish the kidneys, and is often served in the form of rich broths. Marrow bones are used to make pho in Vietnamese cooking, Italian osso buco, French pot-au-feu, German Markklöbchen, Filipino bulalo, South Asian nalli nihari – the list goes on! In the light of such fact, Nicoletti believes that bone marrow isn’t just a flash-in-the-pan health craze.
First and foremost, what is bone marrow? It is the soft, fatty tissue inside the cavity of large bones where blood cells are produced. Marrow is nutrient-dense and contains collagen for improved joint function, plus easily digestible forms of zinc, phosphorous, calcium, and iron. It is a great source of omega-3 fatty acids, lipids, and Vitamin A. Marrow has been shown to boost immunity and wound-healing, support brain and hormone function, and aid in digestion by rebuilding damaged intestinal lining.
Marrow bones can be used to make bone broth, or these can be roasted and the marrow used in the same way as one would use butter – spread it on toast, cook eggs or roast vegetables with it, or let it melt over steak while it’s resting. Nicoletti describes the taste of bone marrow as deliciously rich and creamy, like meat-flavored butter. And she shares her favorite simple way to prepare it – the whipping makes it look slightly more presentable than it does fresh out of the oven. Her added tip: If it’s the main event and it’s just to be spread on bread, some acid (like a squeeze of lemon or a splash of vinegar) will help cut the fatty richness.
Nicoletti shares a very important side note: Because toxins are stored in the fatty tissues of an animal, it’s important to make sure that the marrow bones bought are coming from a place that sources well-raised animals. If buying bones from commodity animals that were pumped full of hormones and antibiotics, and that were unhealthy and not well-cared for, the health benefits won’t be the same. (FREEMAN)