Re: Gelatin vs Bone Broth

[Guest guest]

I have never had a problem making broth that is gelatinous in the past. Now that I am looking for it, my broths don't gel--is it possible I am using too much water? I see that the recipes call for 4 qts water--I am using much more. Would the excess water dilute out the gelatin?

Terry

[Guest guest]

Hi Terry,

That was my problem too. I was adding too much water. Use less and it will gel.

On the other hand, there still is gelatin in the broth, just not as

concentrated, so it's still good for you.

PJ

>

> I have never had a problem making broth that is gelatinous in the past. Now

that I am looking for it, my broths don't gel--is it possible I am using too

much water? I see that the recipes call for 4 qts water--I am using much more.

Would the excess water dilute out the gelatin?

>

> Terry

>

[Guest guest]

It looks like you found my article. I've been meaning to post a link for those

interested in broth. I wrote this as my doctoral thesis for my Naturopathic

Degree. The article is called 'Traditional Bone Broth in Modern Health and

Disease'.

It was published in the Townsend Letter for Doctors and Patients. Here is the

link: http://www.townsendletter.com/FebMarch2005/broth0205.htm

IBS-C 35yrs

SCD 8 months

>

> Sorry ! Judging from this website it doesn't look like the

> powdered gelatin is exactly up to par =(

>

> http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/pg_2/

>

> " Most commercial gelatin today is extracted from animal skin, another

> connective tissue which contains collagen. (17,18) Gelatin is what

> most people think of as the main ingredient in broth. Bone broth

> differs from gelatin in that it also contains minerals and GAGS.

> Traditionally made stock uses bone and cartilage and produces a higher

> quality result. It also produces a safer result considering that

> commercial gelatin contains small amounts of monosodium glutamate

> (MSG). "

>

> Peace =)

> Alyssa 15 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Chinese Herbs (not legal but helping!)

>

[Guest guest]

Here is a good link to tell you how to make broth

http://www.trit.us/foodfeatures/broth.html

We use thigh and leg for chicken and a ton of it. We cook the chicken broth 7 hours. Chill after straining and remove the fat. Then we strain more if we need to meet a clear liquid diet.

We use meat and purchase meat bones from the market that have been cut up into squares. We cook the meat broth 17 hrs. We

Gelatin vs Bone Broth

Sorry ! Judging from this website it doesn't look like the powdered gelatin is exactly up to par =(

http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/pg_2/

" Most commercial gelatin today is extracted from animal skin, another connective tissue which contains collagen. (17,18) Gelatin is what most people think of as the main ingredient in broth. Bone broth differs from gelatin in that it also contains minerals and GAGS. Traditionally made stock uses bone and cartilage and produces a higher quality result. It also produces a safer result considering that commercial gelatin contains small amounts of monosodium glutamate (MSG)."

Peace =)

Alyssa 15 yo

UC April 2008, dx Sept 2008

SCD June 2009 (restarted)

Chinese Herbs (not legal but helping!)

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