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.
Fitness Minutes: (78,002) Posts: 4,522 1/22/13 9:57 A
I'd like to add, when I make stock from bones, I use whatever skin, fat, cartilage, etc. is available. I use the entire carcass (fish, poultry, etc.). I don't need to add fat as there's always a layer of about 1/4 inche of fat once it cools.
Glad you liked the article! I agree that it's wonderful to have a community to share information. I've basically made researching 'Paleo' my job for the last year or so, so I have A LOT to share, LOL! If you want more, just go to my photo gallery and pick on any picture. In the comments section of most (especially the Paleo/Primal pictures) I've compiled a list of resources. Help yourself!
I was diagnosed with IBS 30 years ago. I didn't find doctors particularly helpful. The thing that made the biggest difference in the first year after diagnosis was eliminating all processed food. Made things very managable. Since eating Paleo/Primal for the last year I've had no issues whatsoever... and the bonus is that now I am actually healing. My IBS was probably my primary symptom of life-long gluten intolerance. I have found selectively supplementing to be particulary helpful with my own healing. Here's an article (and website) you might find useful:
"Please don’t go out and buy a shopping bag full of these [supplements] and start taking them all. The key is to identify the underlying mechanism and address that. Is it gut inflammation? Is it micronutrient deficiency? Is it blood sugar dysregulation? You’ll make far more progress correcting those problems than you will taking a bunch of supplements." CHRIS KRESSER
Ugg! Sorry about the IBS :( My hubby has it, and he is also experimenting with diet and lifestyle to fix it rather than go to a doctor. We'll share tips if he finds anything! (A HUGE step was him giving up his super sugary coffee drinks and the baked goodies that went with it -- but we all knew that's unhealthy) ;-)
Maybe you know all this already, so ignore me if so! :) But, if not...
There's a great article on diet and IBS here: whfoods.org/genpage.php?tname=disease&dbid =7 They aren't paleo promoters, but general whole foods -- but I bet you could tweak it to your needs (ie: if you don't want whole grains often, you can find other good sources of fiber; or go for "acceptable" grains that you want to eat, depending how strict you want to be to the paleo guidelines.)
Definitely consider fermented foods - you'll want to balance the healthy bacteria in your gut. Whether you want to buy plain, good yogurt or unpasteurized sauerkraut, or make your own (check out that Nourishing Traditions book, or maybe you can google some reputable recipes! I have made my own sauerkraut before and enjoyed it) I know it's "processed" and therefore not quite natural... but I loooove GT's Kombucha drinks :) (those without fruit sugar flavorings)
But apparently there are zillions of ferment recipes out there - everything from 'kraut and pickles to cultured butter and eggs! Just be careful you do it sanitarily ;-)
Fitness Minutes: (40) Posts: 93 1/21/13 10:32 P
Ramona that article on Stock vs Broth was excellent!! Answered my question perfectly, thank you for sharing. Yes Kate I am dealing with IBS and am trying to find solutions to that..with no help from drs...on my own. It is wonderful when people can share their knowledge and their experiences with others. So far this team has been awesome on answering my questions.
current weight: 146.0
Posts: 1,588 1/21/13 9:46 P
Ya know, we went to order the NT book from walmart.com - and they won't ship it to us! *lol* They'll ship box fans, thermometers, and other books, but for some reason, THAT book wasn't allowed to be shipped to us overseas! Curious, I'd say!
Gotta find another way to get it... maybe Amazon will let us order it...
Ramona - I love all of your sources :) I, too, love to see all the info and be able to determine what's going on. Yay for research!
So, thanks for asking your question, CALIBILLY! I love that we can share and discuss and figure it out :)
Oh - and, I'd also think it could depend on what's going on with your gut. I'm sure broth or stock would be good - but perhaps something else is going on, too, that you'd want to address? Diarrhea or constipation? Getting good fiber? Good water? Do you have IBS or heartburn? etc. If you have some other issue, you probably want to address that, then use broth or stock to help the process.
LOL! You are so sweet... it helps to know what you're puzzling over. Thanks for explaining!
For healing your gut, overall any sort of broth/stock is good... honestly, if you're boiling meat/bones of any kind you can't get it wrong. As Kate indicated the stock is more nutritious (and more calories) in the sense that is has a more complete compliment of nutrients (especially fat). Bone broth, however, will give you more minerals... and most people with compromised gut health are minerally defficient.
...and if you are drinking bone broth, it helps in the assimilation/absorbsion of the minerals if you stir a Tbsp. of fat into it before drinking... coconut oil is lovely! Also to boost gut healing, stir in extra unflavoured gelatin for a greater boost. The gelatin is super healing.
I, too, appreciate fullness of information... which is why I usually share as many resources as I can. If you are changing your eating for health reasons, you would do well to get the 'Nourishing Traditions' book... it is an amazing resource... so much more than a cookbook.
Good luck... and if I can ever overwhelm you further with information, just holler, LOL!
Fitness Minutes: (40) Posts: 93 1/21/13 9:31 P
Thanks again everyone. Well Ramona..I guess it doesn't really matter . I just want to use the one that has the most nurtients and will be soothing to my gutt. I also like to make soups and wanted to be able to use whichever when making my soup. I am new to all this, and I guess I want to get it right..lol. Thanks Ramona for all the info!
current weight: 146.0
Posts: 3,734 1/21/13 9:20 P
Kate! Thanks for that! I didn't know Mark had a 'distinction' article!
EDIT: Oops - posted just a few min later than previous post :) Well, here's what I read, anyway :)
I read that they are often used interchangeably, but technically they are slightly different
"What’s the difference between chicken stock and chicken broth?
Although often used interchangeably, there are a few subtle (and not so subtle) differences between the two. Chicken stock is typically made out of the bonier parts of the chicken, whereas chicken broth is made from meatier parts and actual pieces of chicken. If you really want to get technical however, it should be noted that the two actually react differently during cooking, with stock being able to stand in for cream or butter when making sauces. As such, chicken stock is higher in calories and fat than its broth counterpart."
Since you've asked, in this case, the terms are interchangeable... the liquid left from stewing/braising/simmering any meat/vegetables/fish/chicken in liquid is a 'broth' (so you have broth), AND you have made a chicken 'stock' because you used whole portions (meat AND bone) of the critter in question.
Your initial question asked to differentiate between BONE broth and STOCK. My reply still stands... and I've reiterated it here!
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)... if you're using bones/meat cooked the second time around it's called 'remouillage'.
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. 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 bone broth (which typically has very littel fat) before drinking it ('cause fat is yummy an dit helps your body absorb the minerals).
Here's a great link regarding the differences between bone broth and stock, and a really good overall resource (the article and the blog):
...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):
Question: why is it so important for you, CALIBILLY4, to know the distinction (beyond the resources offered the first time you asked)? Is there something about the distinction that isn't clear... or are you trying to address a particular aspect of bone broth/stock/broth in general?
Personally, if you like it and it tastes good, I wouldn't worry too much about it.
The terms are essentially interchangeable. Use it in good health!
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current weight: 206.0
Fitness Minutes: (40) Posts: 93 1/21/13 7:25 P
Ok, last time I brought this up there was a major discussion on rather it was broth or stock. Still not sure, but anyhow. I have a chicken in the crock pot and it has cooked for 6 hrs. The liquid that is left over....is that considered chicken broth??
current weight: 146.0
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