Bone broth questions

fasting
(Alec) #1

Hi to bone broth and fasting experts!

  1. Will consuming a salty bone broth make me retain water? I did a fast yesterday and did not lose the “normal” amount of weight that I usually do during a fast day. The only variable was that I consumed bone broth during the fast.

  2. The fatty like layer at the top of the broth, is that solid fat? Is it good to just consume that with the jelly like broth during a fast? I think I read that is good stuff, and should be consumed, but would like people’s opinions.

  3. My first effort at bone broth turned out Ok, except it doesn’t taste fantastic, hence my adding salt. I think I added too much, hence I am wondering if the salt retained water… but my question is should bone broth taste meh, or do I need to add some goodies to make it taste better? Should it taste salty?

  4. What’s the best way to consume bone broth? I am at the moment putting a knob of the “fat” layer plus half a mug of the jelly in a mug and pouring on boiling water to make a hot drink. Am I doing this right? Any other ways you guys consume your bone broth? Do you just eat it neat ie not add water? Anybody eat it cold?

Thanks for any input.
Cheers
Alec

(Candy Lind) #2

Sure, it could, but you’d have to get pretty high on your salt intake (or low on water).

Can’t say I’ve tried that … but who knows? You might start the next big health fad! :rofl:

I remove the fat layer and save it for cooking if it’s clean enough. I usually keep the bone broth non-fat for ease of use in recipes. If the recipe needs fat, I add it back in. Most bone broths have ACV, salt and pepper at a minimum. I usually toss in some low-carb veggies (whatever I have left over, and not a lot) for flavor, then strain them out with the bones. I’m not adverse to making it pretty salty, because if I’m drinking it during a fast I’m looking to ingest some salt. The main thing is to take that in to account if you use it for soup or gravy or whatnot.

During a fast, I scoop some into my mug and heat-n-drink. Mmmmm :drooling_face: ! If yours is strong enough to heat with boiling water, go for it.

(Mandy) #3

I’ve been making chicken bone broth. I scoop some into a mug like @CandyLindTX and drink it like soup. Mine comes out super flavorful. I have found that adding a pound of chicken feet makes a super jelly that’s really great flavor. I do the feet, other random chicken bones and joints from thighs and wings. I usually add onion bits, and celery tops that I’ve stashed during the week. Whole peppercorns, salt and ACV. I also use a pressure cooker.

HTH!

(Diane) #4

I use some bone broth, add hot water and salt (and sometimes butter/cream/MCT/coconut oil; to make a bulletproof bone broth).

Here’s a bone broth recipe from Bon Appetit. They might make it seem overly complicated, but there are some good ideas in their method (browning the bones, for instance).

(Candy Lind) #5

DEFINITELY adds lots of flavor. I never make bone broth from raw bones after doing this.

(Elaine) #6

A strong appeal for me to the keto way of eating is the science that supports why it works.

I’d like to find the same science behind the beef bone broth hype.

I’d like to understand how consuming animal collagen will replace or build human collagen, etc.
I understand that there are particular elements of the bone broth that would be beneficial if absorbed, but seems there’s a lot of hype around ‘eating animal collagen, creates human collagen’.

Is bone broth really as good as it’s made out to be? Some sites say it contains lots of minerals, others claim not so much. I’ve searched for medical evidence. Has anyone found reliable data?

Where’s the science to back up what bone broth is claimed by many to accomplish?

Thanks !
Ruby

(Janelle) #7

I tried some powdered bone broth and mixed it to their specifications. Uck - too meaty or something. I’m sure there are wonderful health benefits but I’m not one for marrow or organ meats so to each their own.

(Mike W.) #8

I personally just add some to a mug and warm it. I also don’t use any salt when making it. I add salt when I drink it to adjust to my needs.

(Elaine) #9

Is anyone familiar with the science behind beef bone broths popularity and health claims?

(Chris) #10

Science is
A. Its delicious
B. High concentration of collagen, glycine, and glutamine
C. Rich in minerals
D. Chondroitin sulfate and glucosamine in a non pill form
E. May improve digestion, soothing to drink
F. Amino acids may boost the immune system

(Elaine) #11

Not trying to be difficult but isn’t that opinion rather than science?

I wanna believe everything I read, I wanna believe it’s great for you and does all the magic, but I’m not convinced. I make and drink beef bone broth, but really wanna understand what it’s all about. Really, as evidenced by real data, not opinion or razzmatazz. I’m not sure how consuming an animal collagen will create collagen in a human. Sure, it tastes good, has a history of being a comfort food, but is it really the super food it’s claimed to be?

Keto is backed by science, bone broth seems to have lots of opinions but little evidence.

Found these articles. Not from medical journals, but a few studies are referenced.

https://www.npr.org/sections/thesalt/2015/02/10/384948585/taking-stock-of-bone-broth-sorry-no-cure-all-here

(Chris) #12

If you don’t want to try including it in your diet, don’t. Life will go on.

(Chris) #13

Keto is a diet, Bone broth is a food.

Bone broth has nutrients

Keto is an ideology

Bone Broth’s nutrient profile fits into the ketogenic diet.

That is the only link between Keto and Bone Broth

(Bunny) #14

Most importantly is the glutathione (the bodies master anti-oxidant), gelatin and collagen that’s in it which seals up a leaky gut (that leads autoimmunity issues and histamine intolerances), it also makes your skin thicker because as you age your skin gets thinner and becomes more susceptible to tearing and bruising as seen in geriatric patients or the elderly!

Bone broth is some awesome stuff! Preferably you want your bones grass fed or from wild game!

The references I am pointing out below is just the tip of the ice berg!

I am sure more research is forthcoming!

Lots of extremely complex biological conversionary processes happen inside the human body with bone broth, one being Human Growth Hormone! And why it needs to be strained of veggies and eaten on an empty stomach or when fasting extensively!

These are not some mere assumptions based on mere hype; there is some very serious science behind eating bone broth!

References:

  1. 10 Reasons to Use Bone Broth

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  1. 7 Benefits of a Bone Broth Fast: Stronger Gut, Skin + More

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I have no idea what I’m doing!
(Steven Lee Gaber) #15

I have made several batches of bone broth and every recipe has a step after straining the broth you cool it and then scrape the fat off the top. Isn’t the point of keto to have high fat or am I missing something. Is it a matter of taste or is that particular type of fat just nasty. Comments please!

(Diane) #16

Don’t do it! No need to strain off the fat!!

(Chris) #17

Traditionally, when making stocks, keeping it clear was the intent of the French chef. As far as our purposes go, I leave the fat when making my own. Additional satiety, vitamins, and best of all flavor. I’m a fan of naturally occurring fats (not intentionally adding). I consider broth fat along the lines of naturally occurring although easily removed.

(Consensus is Politics) #18

I concur with keeping the fat. Although when the wife cooks it, she has tried to discard it. Now she puts it aside in a jar for me.

Something odd though recently. Our bone broth doesn’t have any gelatinous texture to it. Just the layer of white fat on the top once cooled. Very watery broth.

My first thought was we’ve used too much water, but letting it reduce didn’t seem to matter. Any ideas? We were both dumbfounded by this.

(Daisy) #19

The first 4 batches of bone broth I made were like this. My problem was I was trying to rush it by making it in the pressure cooker. The last 2 I’ve made, I stopped rushing the process. I discovered the slow cooker feature on my pressure cooker and did 2 rounds of 12 hours each time. Perfect gelatinous broth both times!

#20

Just make sure you judge broth with the real thing and not a powder, because the real stuff tastes awesome.