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Broth Questions

Broth

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by 5 · August 14, 2014 at 1:08 AM

I used to do broth with sheep bones in a pressurized way and eat the marrow but I feel like it may be applying too much heat to be able to break the bones to get the marrow for the marrow to remain healthy, there's not data on what else is in... (more)

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jake3_14 0 · August 11, 2014 at 9:20 PM

>...there's not data on what else is in the broth other than gelatin...glysineprolineglucosamine sulfateall the minerals from the bone matrixAll these elements are nececessary to repair and maintain joint tissues. (more)

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by 7989 · July 17, 2014 at 3:39 PM

I was just diagnosed with "solar purpura", also known as "actinic purpura" or (ugh) "senile purpura". This is bleeding under the skin on the forearms, especially my left forearm. It's related to damaged collagen, primarily from sun exposure... (more)

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moors 0 · July 16, 2014 at 8:25 AM

Maybe you can give a serious try to autoimmune protocol:http://www.ncbi.nlm.nih.gov/pubmed/20477126http://www.ncbi.nlm.nih.gov/pubmed/14646381

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by 0 · July 01, 2014 at 3:29 PM

I am not sure what to make of this... I'm a newb at making bone broth (second attempt), but am quite keen to heal my digestive system with it. The thing is, I don't want it to be heaps fatty, for digestive and health reasons.Method: I simmered raw... (more)

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Janknitz 0 · July 01, 2014 at 2:37 PM

For clear, perfect broth, use a pressure cooker. Even clear, gelled broth is "hazy" when cold. it's easy to scrape off the fat after refrigerating overnight--it's all at the top. But your fat phobia is misplaced if you hope to "heal your gut". (more)

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by 0 · April 20, 2014 at 12:08 PM

Black beans are a must in Brazilian diet and I always have it on my fridge. Is it okay to only consume the liquid and the meat it usually has?

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by 777 · April 18, 2014 at 7:52 PM

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 777 · March 11, 2014 at 9:55 AM

I made a broth out of my first knuckle bone yesterday, best tasting broth by far, defintely going to request knuckles from now on, so much marrowy fatty goodness, the only concern I have is that the marrow/fat that settled on top was really... (more)

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by 0 · March 08, 2014 at 3:43 PM

Hi all, I'm blessed with good health with the exception of constipation. I'm trying to follow the Cure Your Constipation protocol and go with bone broth only for a week to heal my gut. I'm new at this so your suggestions are... (more)

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samc 0 · March 08, 2014 at 3:43 PM

I like to use bones from grass fed cows that have some meat on them. Ask him about the source of the dog bones, if they are from grass fed I don't see a problem. Woof.

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by 0 · January 14, 2014 at 1:29 AM

Is there a reason it would be better to cook a broth for 24 hours in the slow cooker vs doing it for 8-12 hours, straining off the liquid, and then covering the bones with water + vinegar again?

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by 15 · November 29, 2013 at 11:49 AM

I boil it once for a brown broth, then when all the flesh comes off the bone, I store it in the freezer for next use. For my next use, I boil the same bones and they turn the water milky white. How do I know when the bones are used up? Will... (more)

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staceyhudsonn 0 · November 29, 2013 at 11:49 AM

Bones can be or should be used max to max 2 times, its because we boil it in very high temperature and if we use it for 3-4 times then there is of no use.

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by 384 · October 17, 2013 at 9:36 PM

So i've been trying a lot of different things with paleo to figure out why i've been so fatigued and fruit makes me feel hypoglycemic even though my blood sugar levels are fine. I came across the Perfect Health Diets outlook on eating more... (more)

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drmysi 0 · October 17, 2013 at 9:36 PM

starch actually helps maintain a halthy muscus lineng in the gut

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by 75 · May 09, 2014 at 11:29 PM

Hi All: I started drinking home made bone broth about 6 weeks ago (made from grass fed/finished bones) and about 2 weeks ago started noticing that some of my old food allergy symptoms are really firing up. I was only drinking about 1/4 cup every... (more)

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michelady 0 · May 06, 2014 at 5:34 PM

Hello Laura. The reason the allergies took awhile to reappear is probably because you are having an IgG response rather than IgA: IgG takes 48-72 hours to show versus true allergies which are immediate. The problem with IgG is over time the... (more)

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by 5 · June 26, 2013 at 8:10 PM

I want to get the most out of the food and supplements I eat, and I need some help to figure out when to take what. I usually eat sauerkraut and drink broth with every meal. With breakfast I take some cod liver oil, and I'm also planning on... (more)

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Lily_4 0 · June 26, 2013 at 8:10 PM

You're doing like a kitchen sink kind of thing here. Which is dandy but it's best to try things elimination testing style. If you're not familiar with it, basically, it's eating non-reactive/ non-inflammatory foods only (like AI protocol even if... (more)

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by 5 · June 13, 2013 at 5:07 PM

We are buying a 1/2 of beef. I want to get some of the bones to make bone broth. What types of bones work best? I am just not sure how to order it? I have never made bone broth before. Thank you!

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andrew 0 · June 13, 2013 at 5:07 PM

If you can get the feet they make really wonderful jellied stock.I'd use them in conjunction with roasted marrow or shin bones to get max flavour and gelatine. And I always throw in a couple of bay leaves and peppercorns - it stops a sort of funky... (more)

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by 50 · May 29, 2013 at 12:11 AM

I just made a broth that simmered on the stove for quite a while. So long, in fact, that the bones are edible. Just took a bite, and tasted good. Are these useful/safe to eat? A friend said all the nutrients will have leached out into the broth.... (more)

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by 15 · May 23, 2013 at 3:15 PM

Hello all, I've got some q's on teh finer points of broths that I figured would be easily-answered here!! Top-layer: When my broths are done and cooled, I have a thick top-layer of fat (as expected). I recall hearing that this is to be removed? ... (more)

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by 128 · May 16, 2013 at 9:44 PM

So, I'm somewhat incompetent at making broth; while it always gels over nicely, it's never clear. I think the root of the problem is the fact that I use a crock pot because I don't really want to run my gas stove for 12 hours or more. Although I... (more)

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andrew 0 · May 16, 2013 at 9:06 PM

Perfectly healthy and probably better for you. Clear broth is intentionally cleared - often with whisked egg white and crushed egg shells which remove "impurities" (for which read nutrients). I like broth / stock as it is !!!

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by 2909 · May 07, 2013 at 1:42 PM

Went to the fish monger this weekend and picked up approximately 100 de-eyed fish heads + eyeballs. I'm thinking spaghetti squash and fish eyeballs?

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Linds 0 · May 07, 2013 at 12:42 PM

Simmer the bejesus out of them in some delicious bone broth soup to add an extra minerals/nutrients until they just dissolve into liquid, then slurp away :)

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by 25 · May 03, 2013 at 2:16 PM

Made my first bonebroth using two whole chicken carcrases with about 4l of water. Let it boil for 7h then filtered and put it in coold place. Now i wanted to skim away the fat so i took away the jelly lookin top 5mm untill i had a more watery... (more)

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Dragonfly 0 · May 03, 2013 at 2:16 PM

Yup, the jelly was the gelatin. Put it in the fridge next time so that the fat will end up on the very top and can be taken off. It will get hard. Use the fat to cook your eggs.

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by 777 · April 23, 2013 at 7:17 AM

I just made my first bone broth with 1 pigs foot & 2 pork joint bones, let it run 24 hours & it smells amazing All the bones/cartilage/skin etc have separated so im going fishing separating soft bits from the bones, can i basically eat... (more)

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Happy_Now 0 · April 23, 2013 at 7:17 AM

Are you trying to put me off broth? Ewwwwwwwwww! In addition to tasting good, food should be pleasant texture wise. Have you ever tried to get at a hair that gets accidentally stuck to your tongue? Seriously, worse than popcorn kernels. It is... (more)

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by 777 · April 19, 2013 at 8:40 PM

I received a batch of bones yesterday preparing for my first bone broth but they are way too big for my slow cooker, how do you guys go about hacking them up? Most of all i need to cut a pigs foot in half, i figure just go buy a saw from the DIY... (more)

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UncleLongHair 0 · April 19, 2013 at 12:57 PM

If they are hard weight-bearing bones then you will indeed need a saw of some kind. Butchers use a band saw, you can probably use a hack saw, or there are culinary saws. Be careful that you don't get any bone fragments in the food. If the bones... (more)

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by 777 · April 15, 2013 at 2:52 PM

Im going to make my first broth soon & wondering what have been your own personal benefits from bone broth? I've read a few reports from searching google and most of it all it seems to help joints which is great as im knocking on 30's door... (more)

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by 25 · December 13, 2013 at 2:13 PM

I have some of the soup bones from the beef I bought this year. I cooked them in the crockpot and got the meat off to use in my veggie beef soup. Then I threw the bones back in the crock with water and couple tbs of vinegar to make bone broth. ... (more)

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glib 0 · December 13, 2013 at 2:13 PM

I doubt that those reactions happen in any significant amount at temperatures well below the smoke point. This is true for sat, mostly true for mono, and probably not true for PUFA. use tallow, and cook those marrow bones no more than 15 minutes. (more)

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by 343 · April 13, 2013 at 1:42 PM

Hi everyone, I've seen a few questions asked about chewing on softened chicken bones after having used them to make stock, but mine relates to pork bones. I was straining my pork broth yesterday - it was the second broth from that batch of bones... (more)

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primalpat 0 · April 13, 2013 at 1:42 PM

Yes, I've eaten bones, and YES THEY ARE DELICIOUS!!!! I watched my Polish parents do it when I was a kid. I'd be careful eating chicken drumstick bones, as they splinter. I know the part you speak of, but I'm not sure what it is. (more)

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by 777 · February 02, 2014 at 5:04 AM

Do any of you make bone broth in a slow cooker? If so, how do you go about it? My electric oven/hob is too unreliable to set a low heat & keep it that way for 24 hours so i thought of buying a cheapish slow cooker & using that instead,... (more)

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Essie 0 · February 02, 2014 at 5:04 AM

for gelatin laden broth I recommend getting knuckles and such. The beef broth made from say 2 shanks turns brown. I toss out the meat or give it to the dog ;-) I haven't tried pork bones yet. I start with cold water, bones, salt, apple... (more)

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by 15 · May 11, 2013 at 2:56 PM

Most people say bone broth should be cooked for a maximum of 72 hours. I've been going 6 days now. each day i drain out the liquid and refill the crock pot with fresh spring water. Although most if not all the collagen is gone, i have a hunch... (more)

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Elizabeth_12 0 · April 13, 2013 at 11:40 AM

To add to my previous non-answer, I've since tried reusing bones twice, and both times the second broth has gelled just fine. For beef broth I added one fresh additional bone the second time round, and for pork broth I didn't add any new bones,... (more)