Re: Bone stock nutritional value

[Guest guest]

I have no idea about the answers to your questions, but wanted to share

that I got half a hog recently and when the butcher was asking how to

prepare/package it, I asked for the bones, too. Evidently nobody does

this, she was surprised but happy to oblige. So I got a rather large

bag of bones. My first batch of broth, I used kielbasa seasonings and

made minestrone - it was EXCELLENT! So if anybody out there buys their

pork from the farmer, be sure to ask about the bones!

>

> Friends

> I understand bone stock is very nutritious (it is the main reason I

no

> longer have duodenal ulcers!), but do we have any numbers, info on

> exactly how nutritious it is? Aka, how much calcium and other

minerals

> it contains for any of the major stocks (chicken, beef, lamb,

turkey),

> etc...

>

> Much thanks

>

>

[Guest guest]

> that I got half a hog recently and when the butcher was asking how to

> prepare/package it, I asked for the bones, too. Evidently nobody does

> this, she was surprised but happy to oblige. So I got a rather large

> bag of bones. My first batch of broth, I used kielbasa seasonings and

> made minestrone - it was EXCELLENT! So if anybody out there buys their

> pork from the farmer, be sure to ask about the bones!

*************

Also be sure to ask for the organs (liver, heart, kidneys) and ask for

the head as well. I was able to get the whole head when I bought a

half a pig. I made my first batch of souse (head cheese), and it was

so delicious. It freezes well, too. I ended up with about six loaves

of head cheese--gave some to my mom, who said it was the best she had

ever tasted, ate one loaf fresh and froze the other four for later.

[Guest guest]

,

Would you share your recipe for head cheese?

Belinda

--- In , " artistmama " <artistmama@...>

wrote:

>

>

> > that I got half a hog recently and when the butcher was asking how to

> > prepare/package it, I asked for the bones, too. Evidently nobody

does

> > this, she was surprised but happy to oblige. So I got a rather large

> > bag of bones. My first batch of broth, I used kielbasa seasonings

and

> > made minestrone - it was EXCELLENT! So if anybody out there buys

their

> > pork from the farmer, be sure to ask about the bones!

>

> *************

>

> Also be sure to ask for the organs (liver, heart, kidneys) and ask for

> the head as well. I was able to get the whole head when I bought a

> half a pig. I made my first batch of souse (head cheese), and it was

> so delicious. It freezes well, too. I ended up with about six loaves

> of head cheese--gave some to my mom, who said it was the best she had

> ever tasted, ate one loaf fresh and froze the other four for later.

>

>

>

[Guest guest]

,

I did a google for you. Here is the web address for the search.

http://www.google.com/search?

q=nutritional+value+of+bone+soup+and+marrow & rls=com.microsoft:en-

us:IE-SearchBox & ie=UTF-8 & oe=UTF-8 & sourceid=ie7 & rlz=1I7SUNA

or

http://tinyurl.com/6qrul2

Basically what you will find it that bones have no nutritional value

worth mentioning. The marrow on the other hand, is primarily fat.

Given the history of human growth, developement, and evolution, I

would say the driving force was fat and not protein, since early

early man was more of a scavenger than a hunter and all that was left

was bone. So if bone broth is to have any value, the marrow must, in

someway leach into it and of course the nutrient value of anything

you choose to add to it.

Bone marrow from Caribu seems to be particularily fat filled....

http://www.nutritiondata.com/facts-C00001-01c226S.html

bone broth Prepared by prolonged boiling of bones to break down the

collagen and extract it as gelatine. Of little nutritional value,

since it consists of 2–4% gelatine, with little calcium. See also

stock.

http://www.encyclopedia.com/doc/1O39-bonebroth.html

>

> Friends

> I understand bone stock is very nutritious (it is the main reason I

no

> longer have duodenal ulcers!), but do we have any numbers, info on

> exactly how nutritious it is? Aka, how much calcium and other

minerals

> it contains for any of the major stocks (chicken, beef, lamb,

turkey),

> etc...

>

> Much thanks

>

>

[Guest guest]

Me too since so much stock is put into eating bone broth and the

information I found contradicts that.

>

[Guest guest]

Well, here is my question/puzzlement. We just made beef stock. The

bones are significantly smaller than when we started, and show clear

signs of " dissolving. " There are pits and all sorts of spots that

used to be bone and the bones are much softer, so I don't understand

how, if bones are made of minerals and the bones are clearly losing

themselves into the stock, how then the stock does not contain the

minerals of the bones.

Any thoughts?

> >

>

[Guest guest]

I also want more info on this as I've been counting on the bone broth for

calcium doing the GAPS diet.

Take care,

Alice - HSing mom to Alice (w/DS) born Thanksgiving Day 1995 :-)

Hopewell Junction, NY http://www.frontiernet.net/~castella/

[Guest guest]

--- Idol <paul.idol@...> wrote:

> Now that I think about it, I always add a lot more acid

> than NT calls for, but even that might not be enough to make a

> meaningful difference, whereas the cooking time surely does.

It does seem that the acidity of the broth should make a difference in

the amount of nutrients and especially minerals that are dissolved

into the broth. I'm guessing that for a given acidity, there would be

an equilibrium that would be reached after a certain amount of cooking

time. Also, the cooking time will influence the amount of water in

the broth. A broth that is 98% water will have only half the

nutrients per weight or volume than if it is reduced to 96% water. If

it is reduced to 90% water, it will have five times the nutrient

concentration of the 98% water broth.

So, to do a good analysis of broth and broth making you would need to

look at the nutritional value of the starting ingredients (which may

be somewhat variable), the acidity of the starting broth, the cooking

time, and the amount of water and nutrients in the broth at the end of

cooking.

[Guest guest]

--- <oz4caster@...> wrote:

> So, to do a good analysis of broth and broth making you would need to

> look at the nutritional value of the starting ingredients (which may

> be somewhat variable), the acidity of the starting broth, the cooking

> time, and the amount of water and nutrients in the broth at the end of

> cooking.

Oh! I forgot to add these links about broth for those who may not

have seen them yet:

Traditional Bone Broth in modern health and disease

http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/pg_1

Broth is beautiful

http://www.westonaprice.org/foodfeatures/broth.html

[Guest guest]

Anyone who has a fish tank and gadgets to measure alkalinity of the

water can use those gadgets (test kits?) to check out their bone

broth. On another list, one mom checked out her 24 hour chicken broth

and it came in at 300mg calcium/L (I think).

-jennifer

>

> Friends

> I understand bone stock is very nutritious (it is the main reason I no

> longer have duodenal ulcers!), but do we have any numbers, info on

> exactly how nutritious it is? Aka, how much calcium and other minerals

> it contains for any of the major stocks (chicken, beef, lamb, turkey),

> etc...

>

> Much thanks

>

>

[Guest guest]

My sister told me that she used to make bone broth and after the bones

had boiled for awhile she would break open the bones, remove the marrow

and add it to the stock. Then she used the stock to make soup. It

seems to me the marrow would add alot of nutrition to the broth.

>

> Anyone who has a fish tank and gadgets to measure alkalinity of the

> water can use those gadgets (test kits?) to check out their bone

> broth. On another list, one mom checked out her 24 hour chicken broth

> and it came in at 300mg calcium/L (I think).

>

> -jennifer

>

>