Did you know that if you eat muscle meat (eg beef, lamb etc) and eggs (which are powerhouse foods) then ideally you should be teaming them with bone broth or other glycine-rich foods?
There’s a huge body of science behind this:
Muscle meat and eggs are high in an amino acid called methionine. Methionine can only fulfil its essential functions in the presence of glycine. Where is glycine found? In the bones of animals (and also in organ meats).
This wasn’t so much of an issue for our hunter-gatherer ancestors as they favoured the glycine-rich bones and organs of the animals that they killed (and often discarded the muscle meat!). The bones, fat and organs were the most highly prized parts of the animals for our hunter-gatherer ancestors as they knew from trial and error over millennia that they were the most nutrient-dense.
When we modern humans eat muscle meat WITHOUT teaming it with glycine-rich foods, the excess methionine raises homocysteine levels in the body which can have an inflammatory effect. Inflammation is the root cause of all modern disease.
