Although it exists in many cultures Eat bones It is a traditional practice, and in most parts of the modern world this custom has been lost or has been transferred to the preparation of broth.
However, scientists point out that animal bones are one of More concentrated sources of collagen, calcium and phosphorus, and can provide more nutrients than meat itself.
From an evolutionary point of view, Bones have always been an important food source. Early humans learned to utilize it not only to make tools, but also to obtain energy and minerals.
In the West, the rise of food industrialization and fear of hard parts has meant just that Bones They will be considered waste.
But interest in ancestral systems and movement Nose to tail (From snout to tail) Again focus on its nutritional value. Food science experts confirm that with proper preparation, It can be safely incorporated into modern diets.
In addition to their apparent toughness, bones are a natural storehouse of nutrients. On average, It represents between 10% and 20% of the total weight of the animal. It has a mineral density concentration that is difficult to match with other foods.
he collagen, Which makes up to a third of the body’s protein, is released when bones are boiled for several hours, producing the well-known bone broth, a beverage rich in amino acids, gelatin and electrolytes. This process too It secretes small amounts of calcium and phosphorus, which helps strengthen teeth and joints.
But the nutritional value is not limited to broth. In some cases, Soft bonesLike fish bones or chicken ends, they can be eaten whole after prolonged cooking.
During heating, the hull softens and the body is able to digest some of its mineral content, just as it does with canned sardines.
Consumption of crushed or crushed bones was also a common practice until the mid-20th century. he Bone meal has been used as a calcium and phosphorus supplementAlthough it has been neglected due to the risk of contamination with heavy metals, especially lead. Today, specialists warn that this risk can be reduced by using bones from young animals and from controlled farms.
The nutritional value is undeniable. For example, bone marrow is a rich source of healthy fats, vitamin A and heme iron, which are highly absorbed. In moderate doses, including it in soup or stew can provide energy and essential nutrients for a balanced diet.
-Renewed interest in eating Bones Not only because of culinary curiosity. Scientists are exploring how to utilize this part of the animal as part of a sustainable diet.
According to the Food and Agriculture Organization, Bones It is usually discarded as waste, despite it being one of the most nutrient-dense parts. Its use will allow us to reduce waste and recover minerals currently lost in industrial processes.
New research seeks to develop techniques to soften or crush bones without changing their nutritional profile. In Europe and Asia, products made from processed bone meal are already being marketed, and are incorporated into sausages, bread or protein supplements.
On gastronomic forums and social networks, more and more people are experimenting with recipes that restore this ancient practice. From fried fish bones to pasta made with broth and bone meal, The movement is expanding as an alternative to making better use of animal resources and rediscovering forgotten flavours.