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BETH49
BETH49's Photo Posts: 98
2/8/13 7:03 P

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I'd never heard of bone soup until I broke a bunch of ribs recently and it was recomended to help the heal. Then I read Mark Sisson's glowing report on Mark's Daily Apple. Coincidently, I read about it again and thought, I have to try this. So I did.

OMG, I fell in love. It's not as much fun to make as a rich stock. I love all the chopping, the sauteeing, the aroma and relative immediacy of stock. I made the soup in a crockpot with a recipe that lacked the same finesse as a stock so I was surprised at its rich flavor.

The soup is so simple, I made it with beef marrow bones. First I dry sauteed rosemary and nutmeg in a pan. I added olive oil and sauteed 4 chopped onions and 4 minced cloves of garlic. I transfered the mixture to a crock-pot, added water, a bay leaf, some slices of fresh ginger, and the bones. I set the pot on high and let it cook for three hours. After that turned the pot down to low and let the bones simmer for 9 more. Salt to taste.

I drink this mixture as a snack. Occaisionally add hot sauce for pep. Freeze what I can.

I've been so happy with this, I haven't tried the recipe with poultry.


Edited by: BETH49 at: 2/8/2013 (19:05)
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CINDYTW
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2/8/13 6:16 P

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I do. I do my bones in the big crockpot (like 7 cup) and cook on high for 12-24 hours. After that, I open it and let it cool, which helps reduce it as well.

Cindy

"To get something you never had you have to do something you never did"



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HOUNDLOVER1
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2/8/13 2:37 P

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The fact that the authors of the study made bone broth from organic chickens but not pasture-fed chickens shows that they were relatively clueless. This is just like people doing research on the dangers of saturated animal fat when they are using factory-farmed animal products. It does not mean anything.
There are probably some minor contamination risks. After all the reason bone broth has the good minerals is the same reason there could be some of the bad minerals. If bone broth were our primary source of liquid maybe I'd be concerned, but would most likely test my drinking water first. In the meantime I have organic, pasture-fed beef bones sitting in my freezer and have not found time to make them into broth. Does anyone use a crockpot for this?
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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_RAMONA
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2/8/13 12:51 P

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Hi everybody!

Since apparently there is discussion in the news, I thought I'd offer this article here for reference:

Bone Broth and Lead Toxicity: Should You Be Concerned?
chriskresser.com/bone-broth-and-lead-toxic
ity-should-you-be-concerned


The extent (it would seem) to which the 'establishment' will go to discredit anything that would lead to people to whole, natural foods boggles my mind. It would seem to me that a more useful expenditure of energy would be to spend the money on improving our food sources and the health support porvided by the conventional medical establishment.


Study: The risk of lead contamination in bone broth diets
www.medical-hypotheses.com/article/S0306-9
877(13)00013-3/abstract



I'll still be making bone broth!!!
emoticon


'An Apple A Day' keeps the doctor away...
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NOTE: My weight tracker is NOT a truthful representation of my weight. Instead, I am using it as a tool to help me visualize my goal as though it's already been achieved!

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_RAMONA
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1/11/13 12:32 P

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Honestly, I think I'm with your husband on this one, LOL!

Besides my not having the appropriate tools to grind up the bones finely enough to consume, I don't think I'd enjoy the texture or the grit (nor do I think it's really necessary to get the full nutritional value). Our bodies just don't have the capacity to further digest/dissolve the ground bone matter, no matter how fine, so there's really no value in consuming the bones in their entirety. The healing capacity from stock/bone broth is that it is chock full of whatever nutrients can be made available, AND is soothing and gentle on the gut... it provides less stress. Having to deal with undigestible bone matter would (I think) add unnecessary stress.

...though when it comes to gnawing the cartiledge and connective tissue off chicken, rib (or any) bones, I'd give most dogs a run for their money.... (like "grok") If I can actually bite and chew it, it's fair game, LOL!

I'm not sure you can really call what you make 'broth' or 'stock'. The distinction is that 'bone broth' is made with only bones simmered a really long time (the long simmering time with an acid is what extracts/dissolves the nutrients/minerals out of the bones and marrow), while 'stock' uses meat/fat/skin with bones (whole chunks of an animal) cooked for a lesser time (meat needs less cooking time to release it's nutrients).


Edited by: _RAMONA at: 1/15/2013 (13:11)

'An Apple A Day' keeps the doctor away...
www.marksdailyapple.com/primal-bluep
rint-101/#axzz28X8ooJ1H



NOTE: My weight tracker is NOT a truthful representation of my weight. Instead, I am using it as a tool to help me visualize my goal as though it's already been achieved!

www.sparkpeople.com/mypage_public_jo
urnal_individual.asp?blog_id=2108522


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GOPINTOS
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1/11/13 12:10 P

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That was kind of my take also. When I made chicken stock, I just did it during the day whereas my bone broth, I do it for 24. I would probably do my beef for even longer. And I never knew to add vinegar to my stock, so adding the vinegar made it become broth to me :)

My DH will not eat my broth haha. He does not like the texture. Like I said, mine is THIIIIIIICK! So when I strain all the bones and veggies out of his, I call it stock. Mine, I grind it all up and it becomes Bone Broth. Yum!

On the regional words, the soda and the pop is a funny one. DS19 gets irked at me cuz I call it sodie pop emoticon

Edited by: GOPINTOS at: 1/11/2013 (12:11)
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“Being overweight and out-of-shape is hard. Being lean and in-shape is hard. Choose your hard.”


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_RAMONA
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1/11/13 11:47 A

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Hey, everybody! GREAT thread! :)

I've continued my mom's decades old practice of making a big pot of stock or bone broth on the weekends... I use whatever bones/meat scraps I can easily get, or is left over from meals in the week prior to (I just throw them into the freezer until I have enough... I keep a bag each for chicken, beef, pork scraps... nobody in our house is all that keen on fish stock).

Uncooked bones and raw meat give you the highest quality product, but even twice cooked has nutritional value even if the flavour is a little weak (I agree with you, Birgit - bought canned stuff just doesn't compare, and is quite vile actually). Adding an acid draws more minerals out of the bones... my prefered acid is unpasterized (with mother) apple cider vinegar... keeps your resulting product from tasting sour. Roasting/browning your bones/meat beforehand adds additional flavour (dump everything from the roasting pan into the pot, and deglaze the roaster with boiling water), and I add veggies (carrots, onions, celery, mushrooms, parsley and other fresh herbs) for added flavour and nutrients. I adjust salt at the end to taste. I only skim the fat if my scraps are more fat than meat... but I will often stir a Tbsp of coconut oil into my cup of broth before drinking it ('cause fat is yummy).

My household LOVES both bone broth and stock (yeah, there's a difference... bone broth is made using well-cleaned bones and simmered for a lonnggg time, while stock uses bones, and meat/fat scraps and doesn't cook as long... if it's cooked the second time around it's called remouillage)... we find it tastes absolutely delicious, aids digestion, and is very soothing. It's my little girl's go-to drink for both comfort and warmth... hot chocolate (made with 70% raw, dark cocoa powder, vanilla and raw, whole milk) is rarely requested anymore, LOL.

Here's a great link regarding the differences between bone broth and stock, and a really good overall resource (the article and the blog):

The Healthy Home Economist
Stock vs Broth – Are You Confused?
www.thehealthyhomeeconomist.com/stock-vs-b
roth-are-you-confused/


Remouillage: Getting the Most Out of Your Broth Bones
www.thehealthyhomeeconomist.com/remouillag
e-getting-the-most-out-of-your-broth-b
ones/


...And speaking of re-marketing age-old pratices as new, LOL, here's a GREAT book/resource for anyone interested in bringing these healthy practices into their life (a week doesn't go by that I don't refer to it in some way... recipes, explanations, wisdom):

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
www.amazon.com/Nourishing-Traditions-Chall
enges-Politically-Dictocrats/dp/096708
9735


Anyone want to weigh in on when a wiener becomes a hotdog (I do think regional custom does have a lot to do with how our language usage develops), LOL?! I am SO glad we don't have to have this discussion in our house any longer now that we no longer eat them, LOL! ...Though yesterday I was seriously contemplating making my own... we'll see!

emoticon

Edited by: _RAMONA at: 1/13/2013 (01:38)

'An Apple A Day' keeps the doctor away...
www.marksdailyapple.com/primal-bluep
rint-101/#axzz28X8ooJ1H



NOTE: My weight tracker is NOT a truthful representation of my weight. Instead, I am using it as a tool to help me visualize my goal as though it's already been achieved!

www.sparkpeople.com/mypage_public_jo
urnal_individual.asp?blog_id=2108522


 current weight: 135.0 
 
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HOUNDLOVER1
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1/9/13 6:46 P

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I think what we call something depends on the region where you live. We've always referred do ground beef as ground beef, not hamburger. A hamburger is the shaped patty to me. Soda is the word I used to use for unflavored mineral water, but many people refer to pop as soda.
I don't think that there is anyone selling "bone broth" yet but agree that anything can be marketed. "Gluten-free" foods are a good example of this. They are rarely much healthier because they are still very high in starch, even if that starch comes from potato, tapioca or rice instead of gluten-grains.
Back to home-made food is always a good idea.

Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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HSFLYMOM
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1/9/13 3:38 P

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This has been interesting, as I too am seeing all kinds of recipes and references to bone broth. But I would look at them and think this is just what I do all the time with my chicken carcasses. I thought I was making stock! Turns out its bone broth! Yay!

But here is the serious question on the matter: when I make "stock" or "bone broth", it still needs something at the end. Truth be told, I don't add salt at the beginning, but some chicken soup base at the end. I'd like to quit using the base. Is just sea salt enough? Really?

"I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus."
Phillipians 3:14

"No temptation has seized you except what is common to man. And God is faithful; he will not let you be tempted beyond what you can bear. But when you are tempted, he will also provide a way out so that you can stand up under it."
I Corinthians 10:13


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LILY_SPARK
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1/9/13 12:50 P

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You argue about 'stock' leading people to manufactured varieties. That's like saying hamburger has been taking over by corporate America and means what you buy in a fast food place -- not ground meat (when we slaughtered, we alway 'ground beef' for hamburgers -- I guarantee there's nothing healthier than what we raised and slaughtered).

Calling it bone broth directs people to money-making entities TODAY ('paleo' manufacturers, authors, sites, etc.).

Hamburger is hamburger. Stock is stock. Use whatever word you like but I don't like re-marketing absolutely NORMAL things. Return to normal is good--there's nothing more normal and ancient as stock!






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HOUNDLOVER1
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1/9/13 11:57 A

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The problem with the word stock is that it has been taken over by the canned-food industry and what they call stock is pretty disgusting, factory-farmed meat and bones, full of chemicals and antibiotics, lacking minerals, from a can lined with BPA, not worth eating at all.
Bone broth emphasizes the fact that it was made starting with real bones at home.
If I don't have time to make a broth for soup I will use bouillon cubes made from veggies and sea salt without MSG.

Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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GOPINTOS
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1/9/13 9:46 A

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I always use to call it stock also, but started calling it bone broth when I actually started grinding the bones, and also started adding vinegar. I never added vinegar to my stock for whatever reason.

I should add that when I make chicken broth, I do cool and skim the fat. Mark at MDA suggests tossing that if you have cooked it all day, which I do cook it for a long time. He says with the high PUFAs it is damaged beyond repair. But beef, he would save the fat.

Here is a little more info from over there:

www.marksdailyapple.com/cooking-with-bones
/#axzz2HUPmlY4w


This is your journey. Take the wheel and drive!


“Being overweight and out-of-shape is hard. Being lean and in-shape is hard. Choose your hard.”


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LILY_SPARK
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1/9/13 9:35 A

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It's popular in Paleo -- from seeing this for the past year!--to call it bone broth.

It's stock. I've been making it since the mid 1970s (cos I grew up on a working ranch). It's very easy!

You cover bones (fish, poultry, beef, pork) with water (more than you want to end up with). Add salt, I use sea salt. I do not use vinegar. I use lemon juice USUALLY but just did one with lime and it was lovely.

I add different spices, sometimes less and sometimes more. I also like to add onion at the beginning. Call me crazy. Bring to a boil and reduce to simmer for several hours. I usually shoot for a minimum of 5 hours. It will reduce, of course (that why you started with far more water than end-product desired).

Cool. I don't skim fat off mine, as it's great tasting. If totally grossed out, skim off some when it's cooled but I suggest leaving some--it's natural and helps vitamin absorption when you cook veg in the stock later.

While my version takes all day long (counting cooling and packaging), it's worth it. I can't imagine doing a quick version. I suppose it's better than nothing but what I do creates 'liquid gold.' It's amazing!

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HOUNDLOVER1
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1/8/13 10:28 P

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Big beef knuckle bones, ideally from pasture-fed animals, work great. I would cook them at least an hour, if you want a lot longer to get the max. nutrients from them, add some sea salt to it and then either use just the broth or make veggie soup by dumping various veggies, onion, garlic spices and herbs in there.
If you're a better planner than me you can make big batches to last you a whole week.
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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GOPINTOS
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1/8/13 8:20 P

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I do most daily!

So far, I have only done my chicken bones. Like after I roast a chicken or whatever, I save the bones, etc. Otherwise, roasting the bones first give them another depth of flavor.

Okay so I take my bones and veggies, and cover with plenty of water. Add vinegar, like TBL or two. That helps to draw more goodness out of the bones.

Then I simmer mine for 24 hours (I think many just do 8 or so) because I like the bones to be nice and soft because I grind up everything. Nice and thick! Nom Nom Nom!!! emoticon

This is your journey. Take the wheel and drive!


“Being overweight and out-of-shape is hard. Being lean and in-shape is hard. Choose your hard.”


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CALIBILLY4
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1/8/13 8:14 P

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Does anyone drink this? If so how exactly to you make it? Just boil bones?? Where do you purchase those? Also does it taste good?


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