French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health.

One of the most common questions that those individuals embarking upon the the journey of gut health have is:

“Do I make stock or broth?”

What is the difference between the two?

Meat stock, is especially rich in gelatin and free amino acids like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing the connective tissue in the lining of the gut.