How Gelatinous Meat Broth Supports Methylation & Why It's Different to Bone Broth.

Glycine is a small but very important nutrient during pregnancy. It helps your baby’s body form properly, especially important “midline” structures like the brain, spinal cord, heart, and tummy wall that need to close and develop correctly in early pregnancy.

It also supports something called methylation. Methylation is like your body’s master control system — it helps turn genes on and off, build DNA, grow new cells, make energy, and detoxify. During pregnancy, methylation is happening at a very fast rate because your baby is growing and dividing cells rapidly.

Glycine helps methylation stay balanced. It supports how the body uses folate, helps regulate homocysteine levels, and acts as a kind of “buffer” so the system doesn’t become overstimulated or depleted. In simple terms, it helps keep the growth and development signals steady and well-regulated.

So while folate gets most of the attention in pregnancy, glycine is one of the quiet helpers making sure the whole system runs smoothly — supporting structure, DNA growth, energy production, and protection for your growing baby.

“What’s the difference between bone broth and meat broth?” 🤔

BONE BROTH is typically made with mostly bare bones, often roasted first, then simmered for a long time — usually 12–24 hours (or longer).

It’s often made with vinegar to help pull minerals out of the bones.

Long cooking extracts:• Minerals• Collagen and gelatin• Amino acids• But also higher levels of histamine (for sensitive people)

For some, that long simmer can mean:

• A stronger taste

• A darker broth

• That distinct “wet dog” aroma

• And sometimes… a histamine hangover (headache, flushing, poor sleep)

MEAT BROTH is made differently.

It uses meat on the bone — like oxtail, shanks, short ribs, or chicken frames with plenty of flesh still attached — not just stripped bones.

It’s cooked for around 3–5 hours, not 12+.

No vinegar and no dditives. Just gentle simmering.

Because it’s cooked for less time, it’s often:• Lighter in taste• Easier to digest• Lower in histamine• Rich in gelatin but less “intense”

This gelatinous oxtail broth is simple, mineral-rich, and deeply restorative for the gut.

Why some people do better on meat broth.

The shorter cooking time means fewer biogenic amines build up.The presence of actual meat provides a broader spectrum of amino acids.It delivers collagen, glycine, hydration, and minerals — without overwhelming a sensitive system.

For people healing their gut, dealing with histamine sensitivity, or rebuilding after stress or illness, meat broth can feel soothing rather than stimulating.

Use it as a base for soups or curries. Cook your rice or root vegetables in it.

It’s a gentle, healing way to rebuild energy and gut integrity — one nourishing cup at a time 🍲☺️

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