Broth

Broth

Broth Questions

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by 952 · about 9 hours ago

I have bought a proper chicken broth by Three Stone Hearth made of chicken carcasses, heads and feet. It is awesome, but I am trying to find some good recipes aside form just microwaving and drinking it, but all I can find is "how to make your... (more)

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by 5 · about 9 hours ago

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 8100 · about 9 hours ago

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 · about 9 hours ago

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 · about 9 hours ago

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 787 · about 9 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 9 hours ago

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 15 · about 9 hours ago

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 · about 9 hours ago

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 · about 10 hours ago

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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ivymcivy 0 · August 13, 2013 at 1:02 AM

In GAPS, you aren't supposed to drink bone broth until after GAPS intro - during intro you drink meat broth (a shorter cooked broth made with more meat, and less simmering of bone), which has less glutamates than the ultra long-cooked bone broths... (more)

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by 25 · about 10 hours ago

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 25 · about 10 hours ago

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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Dragonfly 0 · September 07, 2013 at 12:44 AM

All of the fat you skim off is tallow and you can use it to fry eggs, saut?? veggies, and as a general cooking fat. Yum!

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by 787 · about 10 hours ago

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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Elizabeth_12 0 · April 12, 2013 at 8:57 PM

I always do mine in the slow cooker. I just put the bones in, sometimes with some carrots and onions, sometimes without, always with a good big glug of apple cider vinegar, sea salt and a couple of bay leaves. Then I add enough cold water to just... (more)

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by 15 · about 10 hours ago

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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Damien_Blenkinsopp 0 · May 11, 2013 at 2:56 PM

You can cook the bones till they dissolve and eat it all in an ideal world and it wouldn't be a problem - the minerals and nutrients in the bones would be beneficial. However, there is a problem due to pollution/ exposure of the animal to toxins... (more)

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by 25 · about 10 hours ago

Made my 2nd batch chicken bone broth. I made a chicken in the crock pot with carrots, onion and red potatoes (the potatoes were for my kids before you judge me harshly). Removed everything from the crockpot and picked the chicken as clean as I... (more)

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Desmond 0 · March 19, 2013 at 11:22 PM

I've heard that chicken bones are the worst bones to use since they are thin and do not contain as many nutrients as, say, a beef bone. This might have something to do with the color as well? After speaking with the butcher last week, I just... (more)

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by 1187 · about 10 hours ago

I get bored with bone broth. So I was thinking of adapting David Chang's bacon dashi, substituting most of the bacon for trotters. Does the sub optimal nature of pork extend into it's connective tissue?

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UncleLongHair 0 · March 18, 2013 at 1:42 AM

From a culinary perspective, I have never liked pork broth as much as beef and poultry broth, it just taste a bit thin and not as satisfying somehow as the other options. I like eating pork and pork fat and pig's feet, just don't like them in... (more)

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by 10 · about 10 hours ago

Does anyone know any reason why glutamine or why bone broth would cause my hand/joints to swell or what could be taking place? I've been having this problem where my hand will swell at random times (literally my right hand fingers get bigger, my... (more)

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Travis_Culp 0 · March 11, 2013 at 4:37 AM

Both would result in a rise in free glutamic acid. Try sardines for calcium and skip the supplement altogether.

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by 190 · about 10 hours ago

I am making a chicken bone broth for my "clear liquids" day before prep. There is usually quite a bit of fat in my broth which I think is filling and delicious. I also do the bulletproof coffee in the mornings. Now upon looking around the internet... (more)

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Annika 0 · February 18, 2013 at 10:40 PM

Strain your broth and enjoy it freely! Broth should be no problem even though you can't actually see through it. Liquid fat will not hang around in the colon.

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by 842 · about 10 hours ago

I have been following this recipe: http://undergroundwellness.com/how-to-make-beef-bone-broth/ which asks for cooking the broth 12-24 hours. I am not usually home for that period of time unless I include sleep time. I do not want to leave the... (more)

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CaveMan_Mike 0 · February 05, 2013 at 8:19 PM

Use a pressure cooker! Take a look at how gelatinous my broth is in just 25 minute: https://www.youtube.com/watch?v=xeefU9f28Cs&feature=youtube_gdata_player The video above was 4 pounds of empire kosher chicken (cut up), 3 cups of water, for... (more)

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by 1600 · about 10 hours ago

I am thinking about placing an order with a local specialty meat shop. They have everything from local elk to African lion (a bit more exotic then I plan on trying). The bones of game birds/beasts tend to be pretty cheap. Would I be getting a... (more)

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Jan_1 0 · January 21, 2013 at 7:03 PM

I have been cooking some deer stock professionally lately, dunno about nutrients, but it sure tastes and smells awsome compared to any chicken or beef stock that i have made. Deer is just incredible, hard not to eat too much. I wish i knew how to... (more)

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by 5 · about 10 hours ago

I just made a big batch of beef stock out of a femur bone, There is still plenty to get out of them, can I freeze the bones for later?

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hackadoodle82 0 · January 15, 2013 at 1:53 AM

definitely! I buy all I can in bulk and freeze in separate bag "batches" ahead so I can take them out, defrost and throw them in the pressure cooker. My fave site for bone broth recipes and she freezes too:... (more)

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by -2 · about 10 hours ago

I cooked a pre-cooked spiral sliced ham on Monday. On Friday I took the bone that had been refrigerated along with meat and aspic,and boiled it for 8 hours.I let it cool and refrigerated it Friday night.Is it ok to make into soup and eat Sunday? (more)

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Rick_Yazwinski 0 · December 31, 2012 at 12:58 AM

I can see your reason for concern: cooked, then cooled, then cooked and cooled again - lots of opportunity during the cooling for contamination; however, given that your going to heat it again to make soup during which it'll likely get hot enough... (more)

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by 1578 · about 10 hours ago

I don't have a slow cooker,crock pot or the time to baby-sit boiling water. Is it possible to use my coffee maker to make bone broth? It can stay in "warm" mode unroll I unplug or hit the switch.

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jake_16 0 · December 26, 2012 at 5:33 PM

no. <15 characters...>

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by 45 · about 10 hours ago

I always use the fat that I get from making broth for cooking, but recently, I realized that fats oxidize, not only from exposure high heat, but also from extended cooking time. I noticed that when I added some left over shrimp heads and shells... (more)

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Matt_11 0 · December 15, 2012 at 2:20 PM

I really doubt you had issues with your shrimp shell stock, at least from the fats. 1 pound of shrimp has but 2 grams of fat, only 0.7 grams of PUFA. Now, you're just talking shells, there's going to be essentially zero fat in there. It's very... (more)

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by 432 · about 10 hours ago

Gelatin is very sticky and feels much like a glue when dried between the fingers. Could eating enough of this cause constipation? Could I add something to the broth to make it less likely to act like a glue?

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Ashley_Roze_ 0 · November 08, 2012 at 10:48 AM

no, if anything the gelatinous broth will help with that , but lets just say it was the gelatin (which is probably isn't) you can add water to the broth and it will be more liquid. You might need more magnesium, carbs or fat. I find eating... (more)

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