Benefits of bone broth

(Wendy) #1

Does anyone have a recipe for Bone broth? Do you just boil bones?? What else do you add? And how much?
I’m looking for something else to drink besides water and coffee. I have a sensitivity to artificial sweeteners. And am unable to use HWC. So I’m pretty limited.
What are the benefits? Just wondering? Thanks for any suggestions.

(Eric - The patient needs to be patient!) #2

I pressure cook chicken feet, backs and necks - I have no idea how many lbs. 3 tablespoons of apple cider vinegar for 3 1/2 hours. I put just a tad of black pepper and salt in it. I flavor it with salt and sometimes soy sauce when I’m ready to drink it.

I freeze 6 oz portions and microwave it to warm. I drink it after very hard exercise (resistance training) when I want to build bulk and I eat at least 30g of protein (eggs or meat). I also drink it when I’m going to break a fast. It takes some effort to make. Not really a drink per-se.

You can boil the bones but it take 18hr to 48hr to get the same result. I do beef occasionally but that takes longer in the pres cooker.

(Michael - When reality fails to meet expectations, the problem is not reality.) #3

Just curious. Seems like an awful lot of work, why not buy it?

(Wendy) #4

I will give it a try! Just wasnt sure what or how long to cook it. Thanks agian!!!

(Wendy) #5

I will see what they have in our area. We only have a Safeway, and a Walmart, and a Food city. Small towns dont have the choices. Unfortunately. Wish there was a Trader joes.

(Eric - The patient needs to be patient!) #6

Lots of videos on youtube but many are more like broth for soup.

(Eric - The patient needs to be patient!) #7

$$ for bone broth. Plus mine tastes good. I know exactly what is in it and I trust my chicken vendor.

(Wendy) #8

Great thanks! Il try yours! It’s already proven to be good.

(PJ) #9

Even the ‘organic chicken bone broth’ I can buy, tastes almost nothing like the stuff I make in the pressure cooker. It’s kind of like a tiny McD hamburger vs. a big homemade pattymelt with bacon… that different. I use 2 cups of the stuff I buy as a base, with collagen hydrolysate dissolved in for more gelatin aminos, and then the rest is the water and vinegar to make the bone&stock broth. And I cook it down just slightly.

I just finished having a cup. I finally had to break down and buy ($15 on amazon) a 30-oz no-spill screw-lid travel mug that I can put this in once I heat it up, so I can keep it warm long enough to drink some later without having to reheat it (since I use the stove not the microwave) and have a decent amount each time. My body loves the stuff.

I buy Walmart rotissery chickens, gnaw off a bunch of meat mostly the breasts, then throw the bones and remaining meat into the pressure cooker. I would LIKE to use poultry feet, neck and beef organs and such, but the nearest butcher shop is nearly an hour away and my local shopping options have very limited meat options and no butchers on site (just packaged meat). So it’s just a cheap rotiss tossed in the pot with some spices and herbs. But it still comes out lovely.

PJ

(Wendy) #10

Thanks for the ideas!!!

(You've tried everything else; why not try bacon?) #11

Homemade bone broth is dead easy to make, and it’s a great way to make use of meat and bone that would otherwise go to waste. Put the bones in a large pot, cover with cold water, bring it to a boil, lower the heat, and simmer for 24 hours. The longer the broth simmers, the more minerals, marrow, and collagen will leach into the broth. As the water boils down, you may wish to add a bit more, depending on how concentrated you want the final product. Wait till the end to add salt and pepper, or the reduced stock might be too strong.

If you are not comfortable with leaving a pot simmering on the stove, you can use a slow cooker. To hasten the process, you can use a pressure cooker (there are now these fancy electronically controlled cookers on the market, but an old-fashioned heat-operated one will also do the job).

Making your own broth is simple and easy, but commercial stock cubes or pre-made broth will also provide some benefits. But they are not as tasty.

(Wendy) #12

Thank you Paul! I like the crockpot idea. And I am happy to get so many ideas. My husband is a hunter so theres always bits and pieces leftover. So theres plenty of scraps you might say! I dont have a pressure cooker,so next best thing is the crockpot!

(Wendy) #13

I like to add celery if I have some on hand and sometimes an onion. That adds a good flavor. Season to taste. Salt, ACV, garlic, sage, whatever floats your boat. I often eat mine with lunch.
I like to throw my bones in the freezer until I’m ready to make a new batch. You can also reuse your bones for a while, eventually they get really soft and start to fall apart. I mush them up and feed to my dog then.

#14

My understanding - via Sally Fallon and the Weston Price Foundation - is that bone broth is very-low simmered for a minimum of 24 hours which, along with the acid (lemon juice or vinegar), draws out the maximum nutrients from the bone marrow, and make the remnant crumbled bones just good compost. However, with a pressure cooker, I imagine it’d take much less time!

The broth gets more opaque as the bones (or fisheads, spines, and tails) release marrow and collagen into the liquid - whereas clear broth that’s not been simmered enough is not as nutrient-dense.

After the broth is strained, I like to add a good amount of sea salt, then turmeric, black pepper, ginger, cinnamon/coriander, and a pinch of cayenne to make it savory and yum yummy.

However, in the hot months, and during travel or extreme stress - I DON’T make broth - I just use grassfed collagen peptide powder (which is basically dehydrated bone broth as far as the nutrients go) in smoothies (it’s tasteless and disappears well)…

:bone:

(Eric - The patient needs to be patient!) #15

Where do you get this. I make bone broth but would love to have this as an alternative for busy days.

I don’t mind making broth during the hot months. When I heat it up later I just get it warm and not piping hot. I have the hot for black coffee.

(Eric - The patient needs to be patient!) #16

I tend to have my broth when I break a fast (with a few olives) and that seems to help reduce intestinal distress. I wait an hour and then start the refeeding process. I assume the minerals and protein helps me recover from the fast.

I also drink my broth when I have had a particular great resistance training session and I want to build a little bulk. I eat protein (beef and or eggs) and drink my broth within 90 mins of completing my workout. This means no IF that day. When I do this I take some vitamin C to help with connective tissue repair. According to Dr. Don Layman and others a small amount of vitamin C is very beneficial to connective repair when collagen and protein is consumed. Protein sources need contain lucience amino acid but most animal protein (meat, eggs) are good sources of this amino acid.

I had a great upper body resistance to failure exercise today and since I also broke a fast at dinner last night I decided to have breakfast as just laid out above. Ground beef, 2 over easy eggs and chicken bone broth and a Vit C supplement.

I originally thought the idea of bone broth was weird. I’m a slow learner at times. I also thought I would never do extended fasts.

#17

Food collagen’s now in lots of whole foods stores, and lots of different brands on Amazon - but very pricey due to lots of middlemen in the supply chain. However I found a very economical one from the Zen Principle company on Amazon that is about half the price for a bigger quantity - and has the same South American (Brazilian) grassfed beef ingredients, is GMP certified, manufactured in the U.S., etc.

This is the one I use - I just wish it came in a more biodegradable packaging!

(Eric - The patient needs to be patient!) #18

Thanks

How much do you use and how do you prepare it?

(Wendy) #19

Sounds great I think I will try a few of the suggestions I’ve gotten. And go from there. I also have an Amazon acct! :hugs: just ckd the price not bad! $20 for 1.5# if your a prime member.

#20

I add 1-2 scoops to either smoothies (which contain fresh greens or berries - all rich in Vit. C) or just in a mug of hot water (with a few goji/wolfberries or a spoonful of lipsomal Vit. C). If I’m taking it regularly, just one scoop, but if I’ve missed a few days, I’ll do 2.

The collagen is tasteless and dissolves great, so you can sneak it into most anything.

Thing about collagen uptake is that you need sufficient Vit. C in the system to synthesize it - so I like to ensure that I’m getting a C boost near the time I take the collagen. Otherwise, it’d be a waste of effort if it’s not synthesized!