Broth on a fast?

(Ashley Haddock) #9

Yes, I remembered that part and it is part of what spurred my question about if the cubes have enough protein to disrupt a fast.

#10

So, I suppose that depends on how reliable you think the “10 calories per hour” idea for fasting is. If it is reliable, I suppose you could get 2 grams of protein (and only 2 grams of protein with nothing else) an hour in the form of broth. You’d then have to check how much protein is in the broth you are drinking (some have more than others, or may contain some carbs as well), and limit it to below that threshold.

There are some that would define a fast as strictly 0 calories, but I don’t know of much that has definitively studied the difference.

#11

Djindy

Not sure what you mean by that is not how to make a bone broth. Yes, many hours are required to break down bones and dissolve into the broth. This is why some people prefer to use instant pot or pressure cookers, as it speeds up the dissolution process. Otherwise, why bother going through the trouble.

The gelatin that comes with the bone broth is a protein in itself (mix of glycine, alanine and other amino acids). It promotes an insulinogenic effect. Soup cubes, without presence of gelatin (or other proteins) have the umami and salty tastes, which can help avoid the insulinogenic effect.

#12

What I was saying is the difference between Broth and Bone Broth is not simply cooking the same stuff longer.
Cooking the broth longer gives you longer cooked broth, not bone broth. As I mentioned before, yes, bone broth does take longer to cook than broth (significantly, actually) but there are more differences than just the cooking time. The contents of the broth also make a difference (Bone broth is called bone broth because it has a much higher ratio of Bones to meat, as does Stock though Bone broth has an even higher ratio of bones to meat than stock does as well).

#13

When you boil bones, you dissolve gelatin. Gelatine is a mixture of amino acids, mostly glycine (I.e. It’s a protein).

The typical soup cubes you find in the store don’t contain gelatin (if you reconstitute them in water, the broth stays liquid). This is the evidence of lack of gelatin.

So, not sure where you would find protein in a soup cube that doesn’t contain gelatin. A soup cube can contain 1 gram or less of protein, if they use real broth extract, but I can’t see how one gram protein in several cups of re constituted broth break a fast.

(Ashley Haddock) #14

I went to the store last night to look for bullion cubes without sugar and they all had sugar. Anyone know of any brands without?

Also, decided to hold off on the fast until next week for a couple of reasons. I’d still like to find these in preparation.

(Becky Searls) #15

Following as I would love a rec of sugarless bullion cubes too!

(Ashley Haddock) #16

I found this one (obviously not cubes) but it’s $25. :confused:

https://www.amazon.com/Simple-Girl-Sugar-Free-Bouillon/dp/B00MX1GGJI

#17

I’m with @Fiorella here @betsy.rome. Make broth how you damn well please. I have always just called it stock and it has been a ‘waste not want not’ peasant device that uses the scraps and pulls what you can from every morsel. There are no hard and fast rules. What is it with everything these days that has a set of mythical rules that, if you don’t abide by, you are doing it wrong? Hogwash!

(betsy.rome) #18

I would like to sell you 7 oz of sea salt, garlic powder, spices, onion powder & stevia leaf extract, for 25 bucks. Ah don’ thin’ so.
Besides, why the heck would I want stevia in broth?

(G. Andrew Duthie) #19

Because the modern palate is so accustomed to sweetness that many can’t do without, even in things that are supposed to be savory. We’ve taught entire generations to expect everything to taste sweet.

#20

I have no problem with people making broth that way, I’m just saying what was described is not bone broth.I never said there was anything wrong with the broth described, the only problem was with the label being bone broth. The method simply doesn’t result in bone broth, it results in broth, which is different but not a bad thing.

It’s like if someone makes a poached egg and calls it a hard-boiled egg. Yes, both involved using an egg and cooking it in water, but the result is called a poached egg, and there’s nothing wrong with that. If you were trying to make a hard-boiled egg though, that is not what was accomplished, as that involves a different cooking method and has a different result. If you ordered one at a restaurant and got the other, you’d say they got your order wrong.

#21

If you’ve got bones in it then it is bone broth!

#22

No, it’s not unusual for broth, or stock, to contain some bones (stock in fact should have a good amount of bones). Having any amount of bones doesn’t magically make it bone broth (that’s not what bone broth is). Bone broth, however, has a higher proportion of bones to meat. Broth is mostly meat, with a little bones. Bone broth is mostly bones, with a little meat (excluding water content). The results are different as the products are different. Considering how much more expensive bone broth is than broth, I’d personally be very upset if I bought something labeled bone broth and found out it was just “both that had some bones in it” like I’d expect of most broths.

Just because there are eggs in a salad doesn’t make it an egg salad.

#23

Okey dokey, whatever! You can win if it makes you happy :wink:

#24

It’s not about winning, it’s about correct information. We aren’t talking about opinions here, we are talking about definitions of things. If you have some real argument to show that my claims are wrong, please do provide, because I’d rather not continue holding false information.

But here, this is the best resource I’ve ever seen for describing the differences between broth, stock and bone broth:
The Ultimate Guide to Bone Broth

Broth, stock, and bone broth… is there a difference? All use water, meat and/or bones, and usually a combination of veggies and seasonings. A pot full of this mixture simmers for a varying amount of time, then solids are strained out using a fine sieve.

Broth is made with meat and can contain a small amount of bones simmered for a short period of time – 45 minutes to 2 hours. It is high in protein and results in a watery consistency and mellow flavor.
Stock is made with bones and can contain a small amount of meat simmered for a moderate time – 3 to 4 hours. Stock is rich in minerals and gelatin.
Bone Broth is made with bones and can contain a small amount of meat simmered for a very long period of time – usually 24 minimum. It often results in a jello-like consistency, rich in amino acids, gelatin, and collagen.

#25

Totally. Anything labelled the Ultimate Guide is the gold standard.

#26

The content is what matters, and the content is solid. If can find any real reason the description provided isn’t accurate, I’d be happy to hear it.

#27

From what I can see, a lot comes down to the consistency achieved at the end. I have always got that regardless of the ratio of contents. But I am no michelin chef and TBH I am not really that bothered. Like I say, I just call it stock anyway so all good with me as long as it tastes great.

#28

It comes down to several factors, including what is actually in the thing and the proportions. The consistency at the end can vary, even for what is classified the same, so is not the primary criteria, but it is something likely to result from the differences and may play into their respective uses and treatment.

Stock is essentially the middle ground on a number of factors.

There’s no argument here about taste or which one should make or use (make what you like, all have benefits). It’s just a matter of using the right terms for what is being talked about. If there is no difference between what is called broth, stock or bone broth, then it’s useless to have those words. If we decide it doesn’t matter and we’ll just use all the words interchangeably, we’ve only degraded language and harmed communication. Beside that, if I happen to sell someone broth that’s just been cooked a few extra hours at the usual price of bone broth, I haven’t helped them, I’ve scammed them.