Bone Broth

Bone Broth

Bone Broth Questions

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by 0 · about 5 hours ago

I had undiagnosed Celiac/Severe Gluten allergy up until my early 20's when my health finally plummeted. Went super healthy, virtually paleo, but was a little naive in regards to food allergies, and repairing the damage that had been done from... (more)

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CrohnsBabe 0 · June 25, 2014 at 11:56 PM

@sco24 Hi, there. I have had success addressing leaky gut with the GAPS protocol. I was able to heal my severe Crohn's disease and have been in remission without meds since 2010. If you'd like to read my GAPS experience you can do so... (more)

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by 0 · about 5 hours ago

I plan on making my first batch, but all recipes just say "add bones". I have a rotisserie chicken that I want to use, but it has a good amount of meat on it. Is it okay to use? Keep skin on? Dint know if adding meat would change the benefits... (more)

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glacierkn 0 · June 14, 2014 at 2:54 PM

Adding meat will increase the nutrients in the broth. When doing beef, I boil the bones and then add stew meat in the last 8 hours. For chicken, I start with the whole chicken parts and take off the meat and skin after about 6-8 hours.

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by 0 · about 5 hours ago

I have been on the paleo diet for three weeks and a few days ago I was recommended to try bone broth to improve my gut. I made a batch from chicken bones and had two servings on the first day - all good. I left the broth covered in a saucepan... (more)

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missmiddlemarch 0 · May 02, 2014 at 10:29 PM

In order to have a little broth every day, I freeze mine in mason jars. (don't fill them all the way up or they will crack). Then I keep one thawed jar in the fridge, and defrost a frozen one when the fridge one is almost gone.

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by 787 · about 5 hours ago

I have a few questions regarding broth, particularly the bones, mainly - is there any reason i shouldn't be eating soft bones from broth? They must be packed full of bio-available calcium right? They are so damn tasty, rich, creamy, soft and... (more)

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stephyogini 0 · April 18, 2014 at 7:52 PM

I have made bone broth many times before and LOVE it. But I use the slow cook version (at least 8 hours). It is recommend low simmer, slow boil to do this. I've heard others say to do it in 1-2 hours in a pressure cooker. Does anyone know... (more)

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by 0 · about 5 hours ago

- I am sensitive to MSG. Gelatin, L-Glutamine, and Bone Broth render me semi-incompetent haha

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Matt_11 0 · December 26, 2013 at 10:16 PM

Amazing so many have MSG sensitivities… considering it's never been shown in studies.

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by 389 · about 5 hours ago

I used 2.5 pounds beef marrow bones and 6 cups water. Little ACV, bring to boil, then let sit just below simmer for 24 hours (in a pot in my oven on about 200 degrees). Only thing I can think of is that my oven shut off in the middle of the... (more)

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by 389 · about 5 hours ago

I used 2.5 pounds beef marrow bones and 6 cups water. Little ACV, bring to boil, then let sit just below simmer for 24 hours (in a pot in my oven on about 200 degrees). Only thing I can think of is that my oven shut off in the middle of the... (more)

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by 388 · about 5 hours ago

I've never made bone broth before. I was going to try making it tomorrow, but then I heard about this disease you can get from elk bones. Is this true? Are elk bones safe? I think it's from a farm.... Also, if it is safe, can I just put the... (more)

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Ryanms3030 0 · December 19, 2013 at 10:24 PM

mmm...bones. Just got some gianormous grass fed beef marrow bones in my freezer

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by 572 · about 5 hours ago

I don't make bone broth and ran across this supplement recently. I keep meaning to try to make it, but frankly, the thought of it isn't pleasant to me although I do like homemade soup. For some reason the thought of bone broth makes me lose my... (more)

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jakeishere2help 0 · April 06, 2014 at 5:57 AM

Hey Deborah! Its Jake here again. I liked the product by collagen by youth theory, and since have tried the great lakes green kind ONLY hydro-isolate other wise it could go badly... And, I have tried Nows brand of collagen as well. Now's is the... (more)

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by 0 · about 5 hours ago

Most articles on making bone broth give precise cooking times to extract as many minerals as possible. Is it based on actual studies?? Do you know of any?

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Maria_8 0 · October 14, 2013 at 4:47 PM

By and large I agree with @Matt 11 about the woo, but in the interests of science I'd urge you also to look at the gelatin/collagen in the bone broth as a benefit entirely separate from the minerals. This is the protein that makes it "gell"... (more)

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by 0 · about 5 hours ago

Making gelatin out of cow joints or pigs feet is easy. This thread is for those of us who are able to make fish gelatin (meaning that the "gelatin" actually gels up and is not liquid.) Please brag in this topic if you're able to make... (more)

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by 15400 · about 5 hours ago

I am looking into a source of calcium that gives me the most amount of calcium per portion. I don't really like bone broths, but I am okay with oxtail soup. Can I have the soup instead? Is is a good replacement Also, I need to supplement with... (more)

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Michael_17 0 · August 20, 2013 at 11:37 AM

Canned salmon, eat the bones.

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by 3014 · about 5 hours ago

When I first started eating paleo, I noticed that my hair was really growing quickly. A year and a half ago, I went to a horrible hairdresser, who not only gave me the worst cut of my life (sob sob), but cut off way more than I wanted her... (more)

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bmorgan 0 · June 01, 2013 at 1:47 PM

I agree there is no "magic" to broth, but it is quite nutrient dense and is a great way to eat more veggies and utilize all the parts of the animal. Ide recommend checking out the WAP and ray peat articles.

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by 529 · about 5 hours ago

'Doh! I feel very, very silly. I've been wanting to make general stock/bone broth for bones/teeth/health very much, (apple cider vinegar/spices/vegetables, 24+ hrs, beef marrow bones) but never really found any high-quality or grass-fed beef... (more)

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Maria_8 0 · May 01, 2013 at 1:38 PM

Honestly, I'd throw them out - I used to work in foodservice and our rule was that if it was at room temp for more than 2 hours, it was dangerous. If they were at fridge temperature (around 40F) to begin with, leaving them out overnight would put... (more)

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by 2303 · about 5 hours ago

I'm looking for a good quality trace mineral supplement. Does anyone use one that they find beneficial? I myself drink lots of bone broth, but my mom refuses to and hates the taste -- so she asked me to help her find a supplement that would be... (more)

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Dragonfly 0 · April 12, 2013 at 2:36 PM

Actually, if you check out the previous questions here on bone broth, the research I've seen doesn't support the belief that it is a good source of minerals. Gelatin, yes, but not minerals. If she is willing to take supplements, 4,000-6,000... (more)

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by 1195 · about 5 hours ago

I have been drinking bone broth everyday for a few months, and have felt dizzy about an hour after the last two times I drank it. I could be getting sick, but I am wondering if anyone has noticed a dizzy/light-headed sensation after drinking... (more)

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by 11683 · about 5 hours ago

Hi, I have starting drinking about 2-3 cups bone broth per day to help with my IBS. I don't drink the fat layer that forms on top (I'll use that later to cook veggies), just the gelatinous stuff. My stools have been looser lately, and my gut a... (more)

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Happy_Now 0 · April 24, 2013 at 9:04 PM

If you aren't super strict with your food handling in regards to temperature it is pretty easy to turn a pot of broth into a big petri dish and end up with food poisoning, or at least enough nasty bacteria to make your belly grumble. When cooking... (more)

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by 3280 · about 5 hours ago

My co-worked called me an obsessive paleo nut-job because I mentioned I put my pot of scolding hot bone broth outside on the balcony (35 degrees) to cool it off, so I didn't heat up the fridge. Even after 2 hours outside, it was still really hot.... (more)

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ves 0 · February 11, 2013 at 5:38 PM

Fast cooling is a standard safe food-handling procedure. According to health departments across the country, this is perfectly sensible--in fact, they require foods to be brought to a cool temperature quickly, without giving them much time in the... (more)

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by 3742 · about 5 hours ago

What do you all think of The risk of lead contamination in bone broth diets? Is it a risk even from our grass-fed beef bones?

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Eugenia 0 · February 05, 2013 at 3:30 PM

It's possible. However, you'd have to ask yourself a few questions while reading this: Am I better with, or without broth for my health? Is the lead contamination serious enough that it's best to stop having broth? What about game bones? Organic... (more)

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by 3432 · about 5 hours ago

I've been working on a torn meniscus for a bit now. Things are going pretty well, but I still relapse if I slack on the exercises. I'm wondering if I should be specifically timing my bone broth and collagen intake to maximize their therapeutic... (more)

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Eugenia 0 · February 02, 2013 at 9:52 PM

I don't think you should be timing them, really. This is the regiment I followed for a month when I fell and hurt my knee: Bone broth, 1 cup a day Collagen types I and III (1x a day) Collagen type II (5-6 hours apart from the other collage... (more)

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by 3280 · about 5 hours ago

I normally use the bones only once, and give the beef bones to a coworker for his dog. However, it occurred to me: I'm only pressure cooking them for an hour, so there's probably lots of goodness left. Question: how much goodness: how many times... (more)

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MathGirl72 0 · January 28, 2013 at 9:03 PM

I've done it with a mix of old and new beef bones, but found the flavor was not as robust. I tried it twice and the second batch (third batch of broth for half of the bones) tasted off. I'm not sure how to describe it other than thin. I used... (more)

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by 3280 · about 5 hours ago

I don't have access to fancy grass fed beef bones. I do have access to supermarket beef bones. If I use the supermarket bones in my bone broth, cool & allow the fat the rise to the top, and skim it off & throw it away, is that ok? Is... (more)

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Eugenia 0 · January 30, 2013 at 6:12 AM

There is no reason to skim the fat.

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by 1195 · about 5 hours ago

I currently have neither and just make it on the stove, but for every year my daily consumption of magical bone-broth is adding to my life, it is taking at least that much away from my husband's due to his anxiety that I will start a grease-fire... (more)

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andrew 0 · January 18, 2013 at 9:33 AM

I've been making bone stocks in a slow cooker for YEARS - and it works well. 24 hours with enough water to cover, the juice of a lemon to leach minerals out of the bones, and a few bay leaves - to make the smell a lot better! But about 3 months... (more)

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by 343 · about 5 hours ago

This might be a silly question, but I've been wondering whether it all balances out in the end. So, I've been making bone broth in the crockpot with one huge chunk of knuckle bone with some meat attached to it, and then adding some chicken feet. ... (more)

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Rea 0 · January 16, 2013 at 7:01 PM

When you cook meat and have bones left over, add that too. I think adding more than one knuckle bone is better. How much do bones cost? Where do you live? You can ask any butcher for beef soup bones and it is super cheap. Anyway drinking various... (more)

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by 1195 · about 5 hours ago

I ask because my electricity bill was about $60 above the same month last year and a record high for me. The only difference I can think of is my new stovetop bone-broth-making habit indulged in about once a week for a couple days at a time. I... (more)

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Tamandu 0 · January 10, 2013 at 10:31 PM

I agree w/ the pressure cooker folks. I do broths for 2.5 - 3 hrs. w/ excellent results. Save time and energy. I use a stove top type. Once the cooker is up to pressure, you reduce the flame to low so you're using very little energy throughout the... (more)

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