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Bone Broth Collagen

One of our amazing sales this month features Ancient Nutrition’s new line of Bone Broth Collagen. They are sold as a powder, available in pure, vanilla, and chocolate flavors. Ancient Nutrition was founded by Josh Axe and Jordan Rubin (also the founder of Garden of Life).

While bone broth offers a broader range of nutrients, the collagen powder is more concentrated. So what’s the deal with collagen?

Collagen is the most abundant protein in mammals, making up about 30% of the protein in the human body. As far as we know, there are at least 16 types of collagen. The types most beneficial to humans are types I, II, and III, which make up about 90% of the collagen in our bodies. They form diverse structures, and type II for example, is the major collagen in cartilage.

Considered a superfood, bone broth contains many nutrients that provide a broad range of benefits to the body. While it may take hours to simmer and flavor a fresh pot of bone broth, this product is convenient and mixes well in any type of liquid. Ancient Nutrition carefully sources their ingredients that ensures a nourishing and delicious product.

With Ancient Nutrition Bone Broth & Collagen products, you get the same product every time, including the nutritional profile (more or less), consistency and taste. While there are many health claims surrounding bone broth, it does not replace the benefits of a well-balanced diet. However, this product is a great addition to a health-oriented diet.

Josh and Jordan are working hard to achieve an Animal Wellness Certification, as they feel that “free range” is just not enough for the welfare of chickens. Their products are certified non-gmo and they have organic standards. They also test for heavy metals, antibiotics, growth hormones, etc. Needless to say, Ancient Nutrition delivers a clean product, without binders or fillers.

How is Bone Broth Protein™ Made?

We rely on high pressure and sustained high heat to expedite the process using chicken bones, which are naturally high in glycosaminoglycans (Chondroitin, Glucosamine, Hyaluronic Acid) and connective tissue. Shorter cooking times help to retain nutrients (glycosaminoglycans and minerals such as Potassium, Sodium, Calcium and Magnesium) often lost when cooked for long periods of time. It is then carefully dried with no added fillers or excipients.

Other Sources: Molecular Cell Biology, 4th Edition.