Add bone broth soup with actual animal joints to your diet; about twice a week.
Most grocery stores with a butcher shop should be able to provide you with a large bag of beef or pork joints. They resemble and include the same anatomical structures found in human knees – tendons, ligaments, cartilage and marrow. Eat these structures along with the broth as they contain large amounts of glucosamine, collagen and hyaluronic acid, key constituents of cartilage.
Get a tall pot, add about 1/2 cup vinegar to the water (this extracts the calcium from the bones) and heat until you get a strong boil. Cover, and lower heat. Cook for two hours; add sea salt to taste. Do this regularly, and your joints should feel less painful and stiff.
TIP: Add chopped raw onions, shallots and/or garlic to your bowl of broth (don’t cook them in the pot). Alliums are high in sulfur, which is an element important to cartilage synthesis. Throw in some greens like bok choy with the onions.
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