Bone broth

Camie · Post by **Camie** » Sun Sep 23, 2012 9:21 pm

Someone posted something about bone broth. Anyone out there on this one.

cjbndtsn · Post by **cjbndtsn** » Mon Sep 24, 2012 9:06 am

Camie,
I've seen 2 or 3 different posts about this. SOme may not have started out about bone broth but the topic has come up. It has raised my curiousity because I've never heard of it but have done a lot of research lately on it and am going to give it a try. It sounds like a good thing for all of us.

Lesley · Post by **Lesley** » Mon Sep 24, 2012 11:39 am

I've posted it a few times. This is my method:

Roast bones in a slow oven for 2-3 hours, turning occasionally. If you can tolerate veggies such as onion, celery, carrot, use them during the roasting process
Pour off fat
place in a large pot, barely cover with water, and SIMMER overnight. If you are using veggies add a few fresh ones to the roasted ones.
Reduce, strain and cool

You should have a wonderfully rich, jellied broth.

I freeze it in ice cube trays so I can use a cube or 2 at a time, depending on what I am making.

brandy · Post by **brandy** » Mon Sep 24, 2012 3:09 pm

Hi Lesley,

This is a stupid question. Do you skim off the jelly part or keep it in the solution?

Brandy

JFR · Post by **JFR** » Mon Sep 24, 2012 3:39 pm

brandy wrote:Hi Lesley,

This is a stupid question. Do you skim off the jelly part or keep it in the solution?

Brandy

I'm not Lesley but I thought I would answer your question. When I make bone broth it turns to jelly when it is refrigerated. All of the broth is jelly like so there is nothing to skim off. Once you reheat it it turns back into a liquid.

Jean

Post by **tex** » Mon Sep 24, 2012 4:10 pm

That jelly is collagen, from bones and cartilage. It's the source of the gelatin that's sold in grocery stores.

Tex

Lesley · Post by **Lesley** » Mon Sep 24, 2012 5:51 pm

You got your answer

The more concentrated your broth is the more glutenous it will be come.

If you can tolerate chicken you can buy chicken feet, backs and heads (WFs has them). The treatment for these is different. Let me know if you want to know how to make the best, richest broth possible.

Deb · Post by **Deb** » Mon Sep 24, 2012 6:37 pm

Lesley, I'd like to know how to make the richest broth possible. :) Deb
I love a good broth (but have never worked with feet and heads). I love gelatinous broths though!

Camie · Post by **Camie** » Mon Sep 24, 2012 7:04 pm

Any super benefits in reagards to MC? If not it a tasty and seems to be gentle on the gut.
:)

Fish2575 · Post by **Fish2575** » Mon Sep 24, 2012 7:28 pm

I started making duck broth (can't have chicken and got tired of quail) and it seems to REALLY help my system. I have read all about gelatin and such. Put it in the freezer and then reheat. I try to drink a cup every day and I love it! I want to know too Lesley, I haven't branched out to beef yet!

Susie

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 24, 2012 10:11 pm

Gelatin has been used since medievil times as a healer for the gut, namely leaky gut.

if you google 'leaky gut' and 'gelatin' there are quite a few articles.
if you do a search of the archives, i think there are some previous posts that i did and i included some of the links.

my first 12 months post Dx was focussed on healing leaky gut, i had large quantities of gelatin in this time.

I make huge batches of home made stock / bone broth. All of my cooking is based on using this stock; savoury pancakes, home made soda bread, I cook all my vegetables in it (naturally increases flavour and increases the nutritional content of the veges)

another aspect for me was that i went back to the eating plan of my ancestors (irish) most meals were slow cooked as meat pieces on the bone, with 3 - 4 veges in the one pot, Where i can, i will cook meat on bone (either chicken or lamb or things like quail or duck) in a dish with the veges.

if you are early in your MC days, make small batches of the stock until you are sure which ones you can tolerate. (or if you have done MRT use your least reactive meats)

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 24, 2012 10:31 pm

quite a few references that you can google and do further reading: -
Bolding etc done by me

Gelatin-rich foods are a large part of traditional diets. Our ancestors consumed all the gelatin-rich cartilaginous parts of an animal. For example, chicken soup is considered “good for you” because the whole chicken is used – including the parts with cartilage.

Gelatin is primarily composed of protein, water and mineral salts. It’s used by food manufacturers as a texture-providing food additive in low-fat meals and other processed foods. This is NOT where you want to get your gelatin because these products are loaded with sugar, artificial sweeteners and artificial colors.
Gelatin contains half of the 18 essential amino acids, needed for survival. Glycine, an amino acid found in gelatin, is needed by the liver to efficiently remove toxins from our system. Lysine is easily accessible through gelatin which helps us absorb calcium and build muscle.

Kaayla T. Daniel, Ph.D. – in a National Science article “Why Broth is Beautiful”, outlines the research of Dr. Gotthoffer who found that cooked foods eaten with gelatin were easily digested and that babies fed milk fortifier with gelatin had better digestion, than those on plain milk. Also, the babies who were fed milk without gelatin had a higher rate of allergies and intestinal issues.

According to nutrition expert Lisa LaBarr, adding gelatin to a child’s diet can heal the stomach and intestines, and thus decrease food allergies. Food allergies are thought to come from a leaky gut. Naturally, avoiding allergic foods such as, wheat, eggs and peanut butter can also help reduce allergic reactions.
Sally Fallon, founder of the Weston A. Price Foundation, notes in her book, Nourishing Traditions that gelatin has been shown to alleviate asthma, fatigue, Crohn’s disease and colitis. All these conditions can be brought on or exasperated by allergies

Anytime i am not well, i have things like gooey rice and chicken cooked in my home made broth.
at the moment my low histamine breakfast is chicken and veges (cauliflower, sweet pot, peas) slow cooked in stock on the stove, i put it on and by the time i have my shower etc it is almost ready to eat. 3 mins of prep, minimal mess and washing up, low histamine, highly nutritious.