骨汤如何在钙含量低的情况下支持骨骼健康? 骨头汤的核心营养在骨胶原蛋白

How Does Bone Broth Support Bone Health Despite Low Calcium Content?



当听说骨汤支持骨骼健康,尽管它的钙含量很低,大多数人得出结论,它的矿物质必须是非常具有生物可利用性的,因此很容易在体内消化、吸收和利用。考虑到“like feed like以形补形”,我们可能还会假设矿物质以最佳比例存在于骨骼构建中。相比之下,市场上骨骼形成补充剂通常含有大量难以吸收的钙,而没有充分补充骨骼形成所需的微量矿物质。毕竟,骨骼不仅仅是由钙构成的。事实上,骨骼是建立在胶原蛋白支架上的,这使得胶原蛋白成为肉汤中最重要的骨骼构建成分。
















2000年10月 CASE WESTERN RESERVE 大学的罗兰•莫斯科维茨医学博士, 在关节炎和风湿性关节炎研讨会上,报告他使用降钙素+胶原蛋白水解物比单纯用降钙素治疗骨关节炎和骨质疏松症效果更好。其高水平的安全性使其具有长期用于慢性疾病的吸引力。


How Does Bone Broth Support Bone Health Despite Low Calcium Content?

Upon hearing that bone broth supports bone health despite its low calcium content, most people conclude that its minerals must be exceptionally bio-available and thus easily digested, assimilated and utilized in the body. Given that “like feeds like” we might also assume the minerals are present in optimum ratios for bone building. In contrast, bone-building supplements are often formulated with high levels of hard-to-absorb forms of calcium and without full complements of bone-building trace minerals. Bone, after all, is not built on calcium alone. In fact bone is built on a scaffold of collagen, making collagen the most important bone building component in broth.

Collagen is the most abundant protein in the body, constituting between 25 and 35 percent of the body’s total protein, and needed for building healthy bones, cartilage, skin, arteries, corneas, placentas and just about every other structure in the body. Collagen production in the body slows down age and ill health, causing skin, joints and bones to become drier, less pliant, thinner and weaker. Think sagging skin, creaky joints and the brittle bones of osteoporosis.

Human bones contain anywhere from 50 to 70 percent mineral and 20 to 40 percent collagen, with collagen fibrils providing the structure. Properly made bone broth is rich in collagen not only from the bones but also from attached skin and cartilage. Although collagen’s giant triple-helix proteins “denature” — which is to say break down — during cooking, we end up with plenty of the glycine, proline and other amino acids needed to manufacture our own collagen. Proline and glycine are the keys to tensile strength, resilience and water-holding capacity of healthy collagen. Although both are considered “non essential” amino acids, most people cannot manufacture enough and benefit greatly from broth and other proline and glycine rich foods. Accordingly, many top researchers believe these amino acids should be considered “conditionally essential.”

To build good bone we need collagen above all. The basic building blocks of bone are collagen fibrils that form a latticework for deposition of calcium phosphate and other minerals. The collagen cross-links are more important for whole bone strength and fracture resistance than mineral levels and patterns. Indeed, some people have bones thick with calcium and other minerals that are weak and crack under tension like unreinforced concrete.

Diabetics, for example, may suffer from poor bones, not because of low mineral density but because their collagen is damaged by the advanced glycation end products (AGEs) created when blood sugar levels are chronically high. While this is most apparent in diabetics, anyone suffering from blood sugar problems such as hypoglycemia, insulin resistance and Metabolic Syndrome will have AGEs contributing to osteopenia and osteoporosis.

Most published collagen studies have focused on osteoarthritis, but Milan Adam, DSci, of the Institute of Rheumatism Research in Prague (1928-2008) studied 120 osteoporosis patients over a period of three years and published his research in Therapiewoche in 1991. He treated half with calcium and half with collagen hydrolysate. Loss of collagen and bone mass as seen in bone-breakdown products were significantly lower in the collagen hydrolysate group than in the calcium group. Best of all, collagen hydrolysate reduced the likelihood of bone fractures significantly. Hydrolyzed collagen is a gelatin product that is readily soluble in water, making it easy to use as a food supplement and in food manufacture. It does not gel at normal temperatures and has little effect on the taste, smell or “mouth feel” of foods.

In 1996, Dr. Adam published a second study in Therapiewoche involving 108 post-menopausal women with osteoporosis and bone mineral density lower than 80 percent. He reported collagen hydrolysate enhanced and prolonged the beneficial effects of calcitonin and improved overall markers of bone metabolism. Calcitonin is a hormone secreted by the thyroid that has the effect of lowering blood calcium.

In October 2000 Roland Moskowitz, MD, of Case Western Reserve University, reported his success with collagen hydrolysate for both osteoarthritis and osteoporosis in Seminars on Arthritis and Rheumatism He too found calcitonin plus collagen hydrolysate inhibited bone collagen breakdown better than calcitonin alone, making it “of interest as a therapeutic agent of potential utility in the treatment of osteoarthritis and osteoporosis. Its high level of safety makes it attractive as an agent for long-term use in these chronic disorders.”

More research is clearly needed, but with osteoporosis a threat for 200 million people worldwide and forty-four million American men and women over the age of fifty, these findings on collagen are certainly promising.

Surprise! Research Reveals Little Calcium in Bone Broth  https://www.thehealthyhomeeconomist.com/bone-broth-calcium/