Bone broth has been hyped as a health elixir for years, and with good reason: It’s packed with ingredients that can strengthen your joints and ligaments, help you refuel, and aid in post-run recovery. But what is it, exactly?
“Bone broth is that liquid that’s left over after simmering animal bones and connective tissue (from chicken, beef, turkey, pig, or lamb) over heat,” says Sarah Schlichter, R.D.N., owner of Nutrition for Running. “It provides an array of nutrients, including electrolytes like sodium, magnesium and calcium, as well as Vitamin A, Vitamin K2, iron, zinc and omega-3 fatty acids, all of which are dependent on the animal marrow that’s simmered.”
Anyone can benefit from bone broth’s nutrient makeup, but runners have been swigging this stuff at aid stations in endurance events even before it went mainstream. (And Mets’ pitcher Noah Syndergaard, who underwent Tommy John surgery in March 2020, drinks it as well!) Here’s why.
