In the police comedy Brooklyn 99during a party the detective Charles Boyle meets the gastronomic writer Vivian Ludley, with whom he talks about the last meal on earth. The policeman, in a clamor for his love of French food, chooses El Hortelano: a tiny French bird that eats a single bite, with skin, viscera and bones. “A challenge to God”, They call it. Vivian replies that the practice is illegal, But he confesses that he had academic permission to try one: “The peak was very crispy,” he recalls with fascination.
The scene may seem eccentric, but opens a question that is not less: what is in the bones that makes them so valuable – at the same time so controversial – in the history of food?
Western oblivion. For centuries, the bones were a natural part of the human diet. The neardentals They came to ride “Fats of fat” in places like Neumark-Nord (Germany), where 125,000 years ago they broke bones of deer, horses and cattle to extract marrow and heat fragments with water until obtainable lipids. It was not a whim: it was survival, a way to avoid the so -called starvation of the rabbit, caused by eating too much lean protein without sufficient fat.
Later, many cultures continued with practice. In sub -Saharan Africa, for example, rural communities even chew long bones as part of the daily diet. In Asia it is common to eat flags and fins of fried fish until they are crispy. And in Europe, popular cuisine always turned to the thorns of canned sardines and anchovies, softened by sterilization.
However, speaking today of what bones are as such, this practice of consuming them disappeared. Most meat reaches the clean, boneless plate, ready to avoid discomforts. The bone has been relegated to the secondary paper of the broth. As Chef Jennifer McLAGAN explains: “We no longer see bones as useful. People consider them a discomfort, something to get rid of.” But that perception begins to crack through The search for “superfood”and the bones are on the table again.
What is inside the bones? The short response would be essential nutrients. But I will not be so simplistic, the bones are mainly formed by calcium and phosphorusin addition to containing iron, magnesium and potassium. In protein terms, up to a 25 and 33% of the content of an animal It corresponds to collagen, a key structural protein for bones, skin and joints.
In my case, I discovered it by accident. After an injury doing crossfitthe traumatologist told me about the importance of collagen To recover fabrics. Beyond prescribing supplements – which also opened the door to the veal bone broths, rich in natural collagen. It was my first conscious contact with this part of the animal we usually throw without thinking.
Science behind. In a National Geographic report describe how bones They are one of the denser tissues in nutrients: they provide collagen, fat marrow and minerals. But science clarifies.
An article, Posted in Frontiers in Nutritionpoints out that the benefits are modest: some trials show minor improvements in skin and joints, although with methodological limitations. A meta -analysis in Orthopec Reviews It points positive effects on bone and articulating health, but insists on the need for broader and standardized studies.
In addition, we are not designed to bite hard bones: they can splinter, damage teeth or pierce the digestive tract. And large animals bones tend to accumulate heavy metals such as lead or cadmium, which advise against consuming them in excess or un controlled dust, According to Healthline.
The heat and pressure of the long broths allow to extract collagen and minerals safely, and some studies They suggest a certain benefit when ingesting collagen peptides. However, the reviews of the studies consulted coincide: Quality trials are missing, with standardized protocols and clear clinical markers.
A new trend? The interest in bones does not happen in a vacuum. A couple of months ago, the “Carnivorous Diet” for Babies: families that offer ribs or cord to their children as part of the Baby-Led Weaning. Health and expert authorities They coincide in which to introduce meat from six months is recommended by its iron and zinc. But they warn that a strictly carnivorous diet in babies lacks fiber and vitamin C, essential nutrients for development.
At the same time, startups in Europe and Asia experiment with powdered bone -based products: breads, sausages, patches or nuggets that incorporate calcium and collagen without bothering the consumer. According to National Geographicthe initial results are positive: when the bone appears as an invisible ingredient, acceptance is high.
Collagen is more present. Korean cosmetics and social networks They have converted To the collagen in a global phenomenon, associated not only to joint or bone health, but above all to beauty and anti -aging. From facial creams to soluble coffee powders, the promise is to erase wrinkles, combat sagging and rejuvenate the skin. However, skeptical voices such as that of the surgeon Afshin mosahebi Remember that scientific evidence It is limited and that, by ingesting it, the collagen does not reach the dermis: it decomposes in amino acids like any other protein.
The bone broth is a nutritious and comforting classic, but Not a guaranteed age. The real secret to aging well is still in basic habits: do not smoke, protect from the sun, maintain a balanced diet and sleep enough.
An unexpected return. Of the “fat factories” Neanderthals to Korean cosmetics, bones have accompanied humanity in multiple forms. Today they return to the scene between broths and collagen powders. The difference is that, this time, they do not arrive as a resource of survival, but as a market as a product: what was previously thrown, is now sold as a trend.
Image | Freepik
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