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Although I have been here for almost 3 years, I just recently tried making bone broth. It is something I read about here off and on, but also read a lot of other things that I implemented first, and kept putting off trying the bone broth. I got my recipe from typing in google search "grass-fed bone broth" and took the recipe from Dr. Mercola's site. It turned out great. My husband was able to get grass-fed bones from a local butcher. We even knew who raised the grass-fed beef, so that was nice. The butcher gave them to us!
The recipe called for raw apple cider vinegar, water, and 3-4 lbs of the bones. Then after an hour, I skimmed off the impurities, and there was not much of that. Then I added 3 onions quartered, 4 stalks of celery, and a few carrots, and let it simmer for 48 hours, then added 1/2 a cup of fresh paprika and let it simmer another couple of hours. I strained it and let it cool a bit and then refrigerated it last night. This morning I skimmed off all the white fat that had solidified, and strained it one last time. I tried a glass of it warmed up, and it's great! I still have many bones left which I've separated and have in the freezer, so I can do it again at a later time.
I know I will try doing it with chicken also.
I am impressed with all the nutrients it claims to have.
Thank you Gabes and others who have endorsed this as a way to heal the leaky gut. I am hoping for more positive results.
Paula
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
Paula - this sounds great. I haven't yet tried making it from beef bones. I have some grass fed bones in the freezer that I need to use.
Until last spring, I raised about 8 chickens at a time and when the birds got to be 3 - 4 years old and not laying many eggs, I slaughtered (not fun) or had a friend slaughter and process them. I pull them out of the freezer as needed and throw them in a crock pot for about 12 hours (they're tough birds), strain off the liquid and take all the meat off the bones. Then add the bones and skin back into the broth to cook another 12 hours. I add celery and parsley during the last few hours.
The broth is an almost florescent yellow because they were free range birds and the fat that I skim off the top is eaten with great enjoyment, believe me. The meat will never be as tender as the flaccid stuff you get in the store but the flavor is really good.
Would love to hear about making bone broth from animals other than beef and chicken. Anyone??
Paula
Good for you!!! Getting grass fed bones for free makes it even better.
Bone broth is the most cost effective wellness enhancer, not just for MC but for anyone!
Incorporate it into your cooking, Cook veges in it, soups, stews, make savoury muffins etc
I still make mine with just the bones, water and salt. I don't take anything out, the marrow and other floaties have goodness in them. When I was doing regular cook ups, I would make the broth, store most of it and then while pot was fresh with all the good stuff, make my stew.
Enjoy!
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Hopeful wrote:
Would love to hear about making bone broth from animals other than beef and chicken. Anyone??
I have made broth from turkey legs, venison bones, pig bones, lamb bones and duck necks. I make it like Gabes with just water and salt plus I add a little flaked seaweed for the iodine and apple cider vinegar because it is supposed to help leach the minerals from the bones. I then cook it in a crock pot for about 24 hours. I have a cup or 2 every day. I've been doing this for years. The broth made from turkey legs is my favorite.
You're not concerned about histamines in the broth? When I was first sick with MC, I tried broth many times. It made thing worse. I still can't eat meats cooked for very long...like a roasted turkey that takes 3+ hours. I've been eating my meat fresh cooked, and that has worked for me, although so very inconvenient!
I haven't tried broth again in about 8 months, and am dying to do so! I have read that you can make it in a pressure cooker for 3 hours.
I'm inspired to try again.....
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
Histamines no longer seem to be a problem for me, although they were initially. I can certainly eat bone broth without issues and don't have to freeze things immediately. Ymmv of course.
Hopeful - When you say you eat the fat do you mean just as it is (the white fat that becomes solid)? When I think of it, it probably would have been better if I kept it to at least add some to each container before freezing. I'm sure it would add a lot of flavor to the broth, and of course would become liquid again in the broth when heated.
I am glad I finally made some, and know I will continue making more from not only beef, but other sources as well.
I agree Jean that the apple cider vinegar is added to help leach minerals from the bones.
And, Gabes, you're right, it's great for not only us with MC, but everyone else. My husband actually had a glass of it too, and liked it!
Paula
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
I have heard that bone broth was good - in fact just yesterday I was having this conversation with my next door neighbour!!! He is a trained chef and he was asking me how I make my chicken soup - I explained and he said "but you need the bones for it to really work"! Apparently it is know as Jewish Penicillin because they worked out a long time ago the benefits of chicken soup made with bones to calm the gut and also for people generally not well! So I am going to pick up a bag of frozen chicken thighs today so that when I make my next batch of soup - probably tomorrow night - I will do it properly!
If you ever feel too insignificant to be noticed, you have never been to bed with a mosquito!
Indeed, Paula, the fat is good for you if it's from good birds and it's not white -it's bright yellow!
My partner at my first "hippie-type" restaurant in the 70's was Jewish and a "back to the land" 60's homesteader. The first couple of times that she made her famous chicken soup at the restaurant from commercial chickens, she kept tasting the broth and saying - this has no flavor! It took her a while to figure out that at home she had been using her own free range birds for years - what a difference in taste.
Apparently, although I haven't tried it, using the chicken feet makes the best gelatinous broth. I think our ancestors were so much better at using the whole animal, not just select parts...
Hopeful wrote:
Apparently, although I haven't tried it, using the chicken feet makes the best gelatinous broth. I think our ancestors were so much better at using the whole animal, not just select parts...
I used to make chicken soup with chicken feet and it was indeed very very gelatinous. Unfortunately I can no longer eat chickens and no other bone broth comes close to the chicken feet broth. I grew up in a kosher Jewish home where we had chicken soup every Friday evening at the Sabbath meal. Now I don't eat chickens but I do eat lots of pork. Things sure do change.
It has been an interesting two years!
I am eating turkey & lamb. I have squash, carrots, & I just added endive. I can eat coconut & sunflower seed butter....it's boring but I'm healing slowly.... and I eat very small portions.
Since Gabes enlightened me to Vit. C & magnesium recently, I believe those are helping!
How are you?
Linda :)
LC Oct. 2012
MTHFR gene mutation and many more....
Linda
I never had a histamine issue with the bone broth, because I was always cooking with it /reheating it.
Hopeful.
hence why we have a society with health issues, we are not getting essential nutrients/amino acids etc because we dont consume the key ingredients that provide them.
I started making bone broth because all the gluten free prepared broths, all had yeast, onion powder etc which i could not tolerate.
in line with setting up my eating plan, doing research on the basis of eating what my ancestors ate (circa 1800's) when I read the articles about the gelatin, since medieval times 'chicken broth' has been used to heal. Especially if a knight got a sword injury in battle, they were fed HUGE amount of gelatinous broth.
I use lamb shanks as main source for my bone broth (mainly because they are cheap! but lamb has always settled well for me) in reading the methylation article i posted yesterday, lamb has betaine which has also helped me on this journey.
In the near 5 years post Dx, i have never stopped having bone broth. The amount i have each day has reduced.
Knowing what I know now, the regular intake of gelatin, and amino acids from the bone broth has protected me from far nastier health issues and symptoms. It costs me $20 a month to make 8 litres of bone broth that lasts me the month, pretty cheap in the scheme of various food items and supplements for the benefits it provides.
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
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