Re: When did you last chew on some bones?

[Guest guest]

It has been quite a while since I cooked beef with bone in. I did make a

soup based on beef a year or so ago and like to extract the marrow from

such. These days I inadvertently consume quite a few very small bones in

canned salmon.

JR

-----Original Message-----

From: citpeks [mailto:citpeks@...]

Sent: Thursday, November 04, 2004 9:26 AM

Subject: [ ] When did you last chew on some bones?

Our diets may include some bones if we eat sardines whole or chew on

shrimp legs, or chicken ribs and bones from a home-made soup.

However, people who eat steaks, large fish, chicken breasts, or

vegetarian diets don't have this source of cartilage and bone that may

help to prevent bone loss.

Cartilage contains glucosamine, and the shells of crustaceans contain

chondroitin. Both of these substances are present in our joints.

Chewing on bones is not only entertaining, it is a low-calorie way to

get some useful nutrients. Just don't break a tooth by being too

agressive!

That's my thought for the day. It was inspired by reading about

osteoporosis suffered by some agressive CRoners.

Tony

[Guest guest]

Don't forget the soft, eatable bones found in canned salmon.

shrimp legs???

on 11/4/2004 10:26 AM, citpeks at citpeks@... wrote:

>

> Our diets may include some bones if we eat sardines whole or chew on

> shrimp legs, or chicken ribs and bones from a home-made soup.

> However, people who eat steaks, large fish, chicken breasts, or

> vegetarian diets don't have this source of cartilage and bone that may

> help to prevent bone loss.

[Guest guest]

Just musing. If I could cook shrimp shells to edible, and I know I can pressure cook chicken bones/cartilage, is that a plausible approach to supplementing G/C? Do you get out those things? Are they not modified by cooking?

Let's see - boil the whole chicken - remove meat and skim the fat off. then pressurecook the bones and shrimp shells. The G/C may come out in the water?

Regards.

----- Original Message -----

From: citpeks

Sent: Thursday, November 04, 2004 9:26 AM

Subject: [ ] When did you last chew on some bones?

Our diets may include some bones if we eat sardines whole or chew onshrimp legs, or chicken ribs and bones from a home-made soup. However, people who eat steaks, large fish, chicken breasts, orvegetarian diets don't have this source of cartilage and bone that mayhelp to prevent bone loss.Cartilage contains glucosamine (G), and the shells of crustaceans containchondroitin ©. Both of these substances are present in our joints.Chewing on bones is not only entertaining, it is a low-calorie way toget some useful nutrients. Just don't break a tooth by being tooagressive!That's my thought for the day. It was inspired by reading aboutosteoporosis suffered by some agressive CRoners.Tony

[Guest guest]

Boiling is not likely to extract the nutrients because it does not

hydrolyze polysaccharides. When you boil starch, you end up with

gruel, gravy, jelly beans, etc., but no glucose. However, the amylase

enzyme in saliva does hydrolyze starch into glucose.

Glycosaminoglycans, such as chondroitin sulfate, are long unbranched

polysaccharides containing repeating disaccharide units found in the

lubricating fluid of the joints and as components of cartilage,

synovial fluid, vitreous humor, bone, and heart valves.

The enzymes and acids in the stomach can hydrolyze the polysaccharides

so that they can be absorbed. It seems to me that you have to chew

the soft part of the bones and let the digestive system take what it

needs.

Tony

>>>

From: " jwwright " <jwwright@e...>

Date: Thu Nov 4, 2004 12:42 pm

Just musing. If I could cook shrimp shells to edible, and I know I can

pressure cook chicken bones/cartilage, is that a plausible approach to

supplementing G/C? Do you get out those things? Are they not modified

by cooking?

Let's see - boil the whole chicken - remove meat and skim the fat

off. then pressurecook the bones and shrimp shells. The G/C may come

out in the water?

>>>

STARCH HYDROLYSIS BY AMYLASE:

http://www.glue.umd.edu/~nsw/ench485/lab5.htm

[Guest guest]

As well as the salmon and sardine bones, I simmer chicken bones in a

little cider vinegar and water for two hours and this creates a

pint of liquid which when a pinch of sea salt is added becomes a

delicious drink that really uplifts me on a cold day (better than

coffee in cold weather). After this I gnaw the bones to get every

bit of meat off so get a bit of bone that way too I guess.

...