Wednesday, March 27, 2013
Bones have been simmering since Monday. I gave a piece of the hip ball to the dog and it crumbled. The danger is constipation mostly, I have been doing this with him for a year and I find he gets a whiter stool after chewing up a chunk of bone, but he is a big boy at 90 bls. I also notice that when he gets soup and bones with his kibble, he worries his front paws less with his mouth and gets a physical boost from the GAGs in running at a healthy 8-10 years of age.
Tidbit one: There are four kinds of GAGs including hyaluronan, chondroitin and glucasamine.
I dont have any training in chemistry and Im regretting the poor attention I paid to the one class I took in 7th grade. The more I read I remember the little tidbits. Here is another tidbit for this week's broth:
Studies have found an underlying deficiency of glycosaminoglycans (GAGs) in patients with Crohn’s and ulcerative colitis. Correcting a deficiency and helping to repair a compromised gut wall is another good reason to consume bone broth regularly. (http://www.holisticselfhealin
Tidbit 3: add a tsp of apple cide vinegar to my next batch to loosen more minerals from the bones, maybe shorten the cooking time.
Did I say its delicous? I pulse any soft tissues in a processor. This is the goldmine of the batch, and no need to ruin the experience with textures. I get a silky rich yummy pudding which I spoon into each cup of broth I eat. I tried to freeze it in ice cubes this time but oh well, it's gelatinous cold texture defies cubing. I'd love any tips you may have!
The ice cubes did eventually freeze, but needed a full day.