Broth

Broth

Broth Questions

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by 8065 · 28 minutes 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 · 28 minutes 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 · 31 minutes 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 · 32 minutes 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 787 · 33 minutes ago

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 384 · 37 minutes 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 · 40 minutes 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 127 · 42 minutes ago

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 787 · 44 minutes ago

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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Nance 0 · April 21, 2013 at 4:15 PM

Yeah, RA, I doubt you'd absorb any nutritients from the hair but unless you eat a ton of it (eww) I can't imagine it causing a problem. I'm another one who really tastes the "porky" flavor so I rarely make broth from pork. That said, I recently... (more)

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by 787 · 44 minutes ago

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 787 · 44 minutes 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 1 hour 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 5 · about 1 hour ago

What's your favorite source online for grass fed broth bones? What kind of bone, from what kind of animal? There's 2 places in my area that has grass fed meat (frozen), and right next to it broth bones. However it's not clear that the bones are... (more)

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Laura_50 0 · June 15, 2013 at 12:12 PM

I like White Oak Patures: http://whiteoakpastures.com/ I have gotten the Oxtail bones, Bone Marrow, and will be getting Beef Knuckle.

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by 25 · about 1 hour 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 1 hour 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 190 · about 1 hour 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 1600 · about 1 hour 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 -2 · about 1 hour 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 20 · about 1 hour ago

Ok So I'm about 6 weeks in to eating Paleo and finally decided to give Bone Broth a shot. I keep reading how good it is etc. I kept things simple cause it's my first time. I read that adding veggies can make the broth "bitter" so all I made it... (more)

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Nance 0 · October 25, 2012 at 1:37 AM

We have to start by admitting you may not particuarly enjoy "pure bone broth." I never have it as a pure item myself, but use it in stews and sauces and it improves the flavor of everything to which I add it--according to MY taste buds. I start... (more)

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by 432 · about 1 hour ago

Is broth made from shrimp shells good for you? If so, what would you suppose the benefits are?

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bj__1 0 · September 29, 2012 at 11:55 PM

You can substitute crab shells for shrimp/lobster shells any seafood stock (AKA fumet) recipe. It's a useful base for soups, bisque, risotto, etc. Here's a basic outline: Break the crab shells into small pieces (using a roller), then place on a... (more)

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by 263 · about 1 hour ago

I usually make my bone broth from grassfed bones from Whole Foods. Last time they didnt have any grassfed bones, so I just picked up normal ones, also from WFs. When I use the grassfed bones, I keep the layer of fat that forms on top. Sometimes... (more)

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Gwong 0 · December 13, 2012 at 3:55 AM

Question. Is the fat that is rendered while making broth good to eat? I've always used it, but wonder if it's still good since cooking fat for a long period of time can oxidize it. I've seen some recipes recommend simmering bone broth for... (more)

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by 354 · about 1 hour ago

I am going to start making bone broth because I am having gut issues. Where the hell do I buy good bones? Can I just ask the guy in whole foods for some bones? Will he look at me like I am insane? Thanks, Bronson

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CD 0 · September 12, 2012 at 6:41 PM

Buy bone-in meat. Eat meat, save bones.

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by 83 · about 1 hour ago

Hey everyone! I'm interested in doing a bone broth fast and had a few questions. First how long is ideal for a fast? Second, I have a butcher near by but the meat isn't organic. They do sell bones for $5 for like 25 lbs. I have a whole foods about... (more)

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BoneBrothFast 0 · August 18, 2012 at 5:43 PM

4-10 days. When you make it to 4 days, asses how you feel and whether or not you'd like to continue. But make sure you add adequate amounts of salt and fat to the bone broth to keep yourself hydrated and keep your energy up. Non-organic bones... (more)

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by 5 · about 1 hour ago

A lot of the butchers aren't keeping bones any more. Apparently they don't see the bones as anything useful. So does anyone have any idea where to get the bones from in the UK?

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lilliputty 0 · September 20, 2012 at 2:07 PM

Abel and Cole now sell beef bones and chicken carcasses for a few pounds. I usually get mine from the farmer's market - if I call ahead they will bring me anything from chicken carcasses to pigs trotters, and usually it's either free or something... (more)

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by 1876 · about 1 hour ago

I tried to whip up my own batch of beef bone broth this weekend and did not get the desired results. I had four pounds of marrow bones (bought from the butcher fresh that day), I roasted them in a 400 deg oven for 30 min (as recommended by some... (more)

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Nanoo 0 · August 13, 2012 at 1:22 PM

You need bones with knuckles and cartilage to get the gel.

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