Recipe: Nutrient-Dense Bone Broth for Glutathione Support

Soaking in Magnesium Soak is a great balancer for energy, while bone broth provides amino acids that support glutathione production. Magnesium keeps voltage and electrons moving, while bone broth provides the building blocks to create glutathione. Together, they recharge your cells, restore energy, and support deep healing. Learn how to make nutrient-dense bone broth that boosts glutathione and pairs perfectly with soaking in Magnesium Soak.

Glutathione combined with magnesium recharges your electrons. Bone broth is packed with amino acids, like glycine, cysteine, and proline, that your body uses to build glutathione. When you drink bone broth, your body can easily create glutathione. Soaking in magnesium, drinking bone broth, getting outside barefoot, drinking water, and deep breathing are foundational basics that help set how your body works with ATP energy in the cell.

How to Make Nutrient-Dense Bone Broth

When you’re making broth, you want to start with the biggest, heaviest pot you have. The better the quality of the pot, the lower the heat, and the longer you’ll be able to simmer it. This lets you build a richer, more nutritious broth.

Place your chicken bones in the pot and cover them with water. Make sure the water is one to two inches above the bones, leaving enough space so it doesn’t boil over when it comes to a boil.

Add a tablespoon of apple cider vinegar and let it sit for 30 minutes. The acetic acid in the vinegar helps pull minerals from the bones, making your broth more nutrient-dense.

Boosting Glutathione Naturally with Sulfur-Rich Vegetables

One of the main reasons I drink broth is to support glutathione. Onions and garlic are key here. Both are rich in sulfur, and sulfur contains cysteine, an amino acid your body needs to create higher-quality glutathione.

Here’s how I add them in:

• For onions, I leave the root on, just making sure it’s washed well. I cut the onion in half and drop it right into the pot. It doesn’t matter if it’s white, red, or sweet. All onions provide the sulfur we’re looking for.

• For garlic, I take a whole bulb and gently smash it between my hands to expose the cloves. I don’t peel it because I want the root left on. The cloves don’t even need to be separated; they just need to be opened up a little.

I usually add one to three bulbs of garlic to one chicken. I personally love garlic, but if you’re unsure, start with one bulb and adjust next time.

Cooking the Broth

Bring the pot to a rolling boil, then immediately lower it to the lowest simmer. If you’re using a crockpot, you’ll need to adjust according to your model. Older and newer crockpots cook differently. On the stovetop, you’ll be able to see where the gentle simmer is happening. The broth should be moving, but not boiling hard.

Cook the broth for up to three days. The longer it simmers, the more nutritious it becomes. Some people like to keep their crockpot running overnight, making sure there’s enough water so it doesn’t dry out. If you’re using a stove, it’s safer to refrigerate the broth overnight and restart the process in the morning by bringing it back to a boil, then reducing it to a simmer.

If you’re comfortable and know your stove well, you may choose to let it simmer overnight, but be aware of the risks. Always create a system that feels safest with the tools in your kitchen.

Why Bone Broth for Glutathione and Magnesium Support Matters

The reason we’re drinking broth is bigger than just comfort food. We’re supporting our body’s natural glutathione production. While supplements provide only minuscule amounts of glutathione, broth is packed with the building blocks your body needs: glycine, cysteine, and proline.

When you give your body these amino acids, you are equipping it to create its own glutathione. Together, magnesium and glutathione recharge your energy system, fueling ATP energy production at the cellular level.