Summer-bone broth questions, WAS Re: leaky gut question

[Guest guest]

Summer, I am making my first bone broth and have a few questions. It

doesn't seem too different from other broths or stocks that I make,

except that I haven't used lemon or vinegar, and your description

calls for breaking open the bones and scraping out the marrow. I'm

using duck leg bones, which are very small, and I haven't been able

to get much marrow from them, mostly from the caps and just inside

at the broad part of the bone. Is there any other way to get the

marrow from small poultry bones like this?

I have also included the duck fat and duck skin that I saved along

with the bones ... I'm assuming it is okay to include these in the

broth? I have taken out the large fat chunks, but wasn't planning to

skim the fat off - or should I? We are always looking for more

calories...

Is it safe to cool the broth on the stove overnight, and resume

cooking the next day? I don't often have a long stretch I can cook

it all at once. This time, I cooked the bones a very long time on

two separate days (3-4 hours one day, cooled overnight, then 3-4

hours a second day, then cooled and cracked the bones open, then

strained and returned it back to the stove for 3-4 hours.

Do you think I've gotten out the maximum nutrition at this point?

Have I cooked it long enough?

I plan to cool and run it through the blender, then strain to catch

any bone slivers that might have gotten through.

How much would you give to a 3 year old who is not taking a mineral

supplement? He eats a range of meats and veggies (lamb, duck,

buffalo, elk, beef, broccoli, squash, asparagus, beets, spinach,

brussel sprouts, celeriac, several expeller-pressed oils). He has a

problem digesting his food - still lots of vegetable fibers evident

in his stool. I'm hoping this will be a way to supplement his

minerals rather than return to the Brainchild Ultrasensitive

Minerals that have xanthan gum and he's allergic to (it triggers his

eczema).

By the way, it smells wonderful!

Thank you!

>

> Yes. I save all my bones and sometimes buy bones and freeze them.

I throw them into a soup pot, and cover, just barely, with enough

water, and 1/4 cup apple cidar vinegar (another member added lemon

juice will also work here). I bring to a boil and simmer for about 4

hours or however long. This will weaken the bones and the joints.

Then I let the bones cool.

>

> I snap open all the bones..for the larger ones, I remove the

joint caps and cartilage, and I scrape the marrow out with a nut

scraper. I return all this goodness to the stock pot, and bring to a

boil and then simmer for another 6-8 hours at least...but preferably

all day. When done, I strain out the bones and marrow, and add any

meat broth or meat stock/soup stock I desire. Then prepare as a soup

and serve. It contains completely absorbable minerals from the bone

marrow, in perfect proportions, ready for immediate absorption, can

bypass the leaky gut situation easily.

>

> If a child is having a very hard time digesting vegetables, I

will even throw in some, especially shitake mushrooms, to cook for a

very long time. The longer they cook, the more digested into the

broth they become. If tolerated, one may do this with ginger,

garlic, onion, carrots, celery, parsley. Yes, the vitamins will be

killed off, but there will be these wonderful minerals and pre-

digested nutrients for those with very progressed leaky guts, or who

can only swallow liquids.

>

> What you add before and after is up to the family, but the bone

marrow and bone piece simmering is very nutritious, a technique that

has been used in asian medicene for thousands of years, also used by

some native american tribes and indigineous cultures. A very old

technique across the world for healing. I save my bones, and always

freeze small amounts, always have it on hand.

>

>

> Summer