Bone broth questions

fasting
(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

image
242941FA-BFF1-4628-9B55-110879F443D5.png900×600 538 KB
image
2235D617-F498-4AE7-ACA6-0415AE3BAE02.jpeg900×1700 521 KB
image
F6743052-99D2-4C80-B768-FD52A1185C4C.jpeg900×1760 557 KB

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

image
05C26A35-5B57-46D3-8C33-4AFFEB9B6C88.jpeg735×1903 191 KB

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.

#21

How did it come out? I do a 30min roast then 3hrs in the InstantPot and mine always comes out awesome. Was it flavorless or something?

(Daisy) #22

No, it was a great regular broth. Tasted great, looked just like the chicken/beef broth you buy at the store. It just wasn’t gelatinous like bone broth is supposed to be. So I’m assuming it didn’t have the collagen benefits that are desired from bone broth.

(Consensus is Politics) #23

Just 12 hours? Heh heh… that might be our problem. I don’t think I’ve let one cook less than 72 hours. The latest batch about 120 hours, yes five days :cowboy_hat_face:. So I guess I killed it? I gave one of the bones to my dog. I was thinking he would have a hell of a time with it, and it should last for months before he managed to even crack it. Based on experience with a beef shin bone previously. Thing is darn near indestructible!)

To my surprise, Hades, my Staffordshire Terrier, dropped it on the floor, and it shattered like a piece of chalk. I picked it up and snapped it with two fingers. So over cooked I guess? :thinking:

(Daisy) #24

Lol no 2 rounds of 12 hours (that’s the longest setting on my device), so 24 hours. The first one (of the 2 that gelled) I probably took it around 20 hours. Before I was trying to do it in 4 hours in the quick cook settings. Like I said, it made a great broth and fat would settle on top, but just didn’t have the collagen benefit.

I don’t know what cooking it too long would do. When I was quick cooking it, I would do up to 3 rounds of broth with the bones. By the third round, the bones could snap in my hands!