Bone Broth

[Guest guest]

p.s i tried the raw/predigested lamb, it was nice and soft but the

fat was difficult to chew, does any one know is this normal?

What is that?

Pat B

[Guest guest]

I eat my bones, at least the knuckles and the inside of them, if it's

soft and creamy I go for it

>

> I made bone broth and the bones were so tender I tried eating some.

They were good. Is this a good thing or a bad thing? Is it okay to

eat the bones?

>

> Deb

>

>

>

[Guest guest]

>

> I made bone broth and the bones were so tender I tried eating some.

They were good. Is this a good thing or a bad thing? Is it okay to

eat the bones?

Deb, bones are great to eat; they are ground to make calcium and also

contain many other minerals and nutrients. Like canned sardines and

salmon where the bones are so soft you eat everything. On days you eat

bones you will need to cut back on taking calcium for sure, and maybe

even sea salt and magnesium. Go by whether you feel you want the sea

salt or not, and take 1/2 the magnesium or less to begin with. I don't

take cal/mag when I am having enough properly made bone broths; chicken

is cooked at least 7 hours; pork and beef up to 27 hours.

Luv, Bee

[Guest guest]

Hi!

I am new here. I have been reading and have made the Bone Broth. I

messed up and didn't skim after cooking the organic farm raised

chicken, but did skim at the very end of the 20+ hours. Hope I haven't

wrecked the broth??? What I was wondering is what to do with the

broth. Do you use it in recipes such as soup or just drink it or what?

I started with 4+ quarts of water and ended up with about 2 quarts of

broth.

Thanks. I am excited about this diet and working at changing to the no

sugar, no grains, no fruit, etc. Ordered all the supplements, etc.

janilea

[Guest guest]

Hi Janilea,

I love bone broth! I use it in soups and stews but I also like to

drink it straight, with just a little seasonings in it, on really cold

days. When I blend in the bones, I have even been able to make stews

into something with more of a casserole type texture. Bone broths are

also good to add flavor to other dishes. I have used it to flavor

such things as chicken salad and my garlic ginger sauce (that I pour

over shrimp). It gives most dishes a more robust complex flavor that

makes food more satiating, at least to me. " )

Jecca

....What I was wondering is what to do with the broth. Do you use it in

recipes such as soup or just drink it or what? I started with 4+

quarts of water and ended up with about 2 quarts of broth...

[Guest guest]

>

> I love bone broth! I use it in soups and stews but I also like to

> drink it straight, with just a little seasonings in it, on really cold

> days. When I blend in the bones, I have even been able to make stews

> into something with more of a casserole type texture. Bone broths are

> also good to add flavor to other dishes. I have used it to flavor

> such things as chicken salad and my garlic ginger sauce (that I pour

> over shrimp). It gives most dishes a more robust complex flavor that

> makes food more satiating, at least to me. " )

>

> Jecca

Thanks for your reply and suggestions, Jecca. Do you have a layer of

yellowish " stuff " floating at the top when the broth rests in the fridge?

Don't know whether to skim that off or if it's good. It's soft so I

don't think it's fat.

Thanks again, Janilea

[Guest guest]

Hi Janilea,

You are very welcome. " )

As for your other question, the way the fat looks can depend on how

cold your fridge is and how much fat was with the bones when you

cooked them. I think what you describe would be fat. Just to make

sure though, you should notice mainly two layers after the broth cools

in the fridge. The fat will float and harden on top, and the gelatin

rich broth will congeal underneath the fat. If the yellow layer is on

top of the gelatin layer, with nothing else there, that yellow layer

is the fat.

Just so you know, if you keep a warmer fridge temp, the fat may not

harden a lot if the layer is thin. Even if your fridge is cooler, if

the fat layer is thin enough, it may just seem soft and yellowish, and

not be the type of hardness that you may be more familiar with. If I

cook bones WITH skin, I get a good layer of fat on top that is hard

and easy to separate from the gelatin layer. But if I just cook

bones, sometimes only get a soft thin layer of fat, that doesn't peel

off as well, and is more malleable, since it is a thinner layer.

Hope this helps. " )

Jecca

....Thanks for your reply and suggestions, Jecca. Do you have a layer

of yellowish " stuff " floating at the top when the broth rests in the

fridge? Don't know whether to skim that off or if it's good. It's soft

so I don't think it's fat...

[Guest guest]

>

> Hi!

> I am new here. I have been reading and have made the Bone Broth. I

> messed up and didn't skim after cooking the organic farm raised

> chicken, but did skim at the very end of the 20+ hours. Hope I haven't

> wrecked the broth??? What I was wondering is what to do with the

> broth. Do you use it in recipes such as soup or just drink it or what?

> I started with 4+ quarts of water and ended up with about 2 quarts of

> broth.

>

> Thanks. I am excited about this diet and working at changing to the no

> sugar, no grains, no fruit, etc. Ordered all the supplements, etc.

>

==>Hi janilea. Welcome to our group. Other members have answered your

questions, but I wanted to say that I don't think you wrecked the broth

by skimming at the end. After you've cooked the chicken enough to pull

the meat off the bones, I suggest you add lemon juice to the water

(about 2 tbls.) which helps pull the minerals, gelatin, etc. out of the

bones. Also cook it with the lid on to minimize losing too much water,

OR add more water to it.

The best in health, Bee

[Guest guest]

>

>

>

> >

> > I love bone broth! I use it in soups and stews but I also like to

> > drink it straight, with just a little seasonings in it, on really

cold

> > days. When I blend in the bones, I have even been able to make

stews

> > into something with more of a casserole type texture. Bone

broths are

> > also good to add flavor to other dishes. I have used it to flavor

> > such things as chicken salad and my garlic ginger sauce (that I

pour

> > over shrimp). It gives most dishes a more robust complex flavor

that

> > makes food more satiating, at least to me. " )

> >

> > Jecca

>

> Thanks for your reply and suggestions, Jecca. Do you have a layer of

> yellowish " stuff " floating at the top when the broth rests in the

fridge?

> Don't know whether to skim that off or if it's good. It's soft so I

> don't think it's fat.

> Thanks again, Janilea

==>Yes Janilea. The yellow stuff IS the fat. The deeper the yellow

color the better the fat is.

Bee

[Guest guest]

Hi Janilea,

Sorry I didnt respond sooner, just wanted to say that if the broth

didn't become gelatin, that was probably because it had a higher

amount of water at the end. I like to simmer my broth with the lid

off the pot towards the end, to allow more water to steam off. I do

this for a couple of reasons, one the fat is easier to skim off when

the gelatin is more concentrated, (I save the fat then to add to other

recipes) and I also like concentrated broth better since when

concentrated, it adds more kick to recipes.

Also, when I let my soup cool in the fridge, I often place the soup in

container that is tall but has a small diameter. As fat floats to the

top, if the width of the container is smaller, the fat accumulates in

a nice thick layer rather then spread over a larger surface area.

This helps to separate the fat more readily from the gelatin as well.

Happy cooking!

Jecca

--- " janilea " <janilea@...> wrote:

....My broth never became gelatin. I used a whole chicken with it's

skin (simmered 2 hrs and removed meat from bones to continue cooking

bones) and the fat never got hard and it always does when i cook any

kind of meat. I added the required amount of Bragg's ACV, not sure if

that made the difference...

[Guest guest]

Thank you, Jecca! Whew! I didn't goof this up too much. I will keep

your very helpful suggestions for the next batch. I added chicken and

veggies and herbs to some of the bone broth and it was yummy, more

flavor than chicken broth or even store bought organic. janilea

>

I like to simmer my broth with the lid

> off the pot towards the end, to allow more water to steam off. I do

> this for a couple of reasons, one the fat is easier to skim off when

> the gelatin is more concentrated, (I save the fat then to add to other

> recipes) and I also like concentrated broth better since when

> concentrated, it adds more kick to recipes.

> Jecca

>

> --- " janilea " <janilea@> wrote:

>

> ...My broth never became gelatin.

>

[Guest guest]

My broths always turn out very yummy but never gel. Is it maybe

because I don't reduce them enough - of use enough bones per water?

Any opinions?

>

> Just wanted to share my experience with bone broth's as I seem to be

> having good success. I follow the recipe in the files using good

> quality beef bones and a few bacon bones. I don't use any lemon or

> vinegar, and always get a large pot of jellied broth. I find I have

> more success when I include the bacon bones, and the broth tastes

> better too.

>

[Guest guest]

>

> My broths always turn out very yummy but never gel. Is it maybe

> because I don't reduce them enough - of use enough bones per water?

> Any opinions?

Hi . The gelatin is in the bones and skin, but particularly in

pork skin. Also it brings out more minerals and gelatin to soak the

bones with lemon juice added to the water 1/2 for chicken, and 1 hour

for pork, beef or lamb. Also the longer it is cooked the more

minerals, bone marrow and geletin are pulled from the bones and skin.

Using enough bones would mean the broth contains more minerals, bone

marrow and gelatin. See this Mineral-Rich Bone Broth recipe:

http://www.healingnaturallybybee.com/recipes/recipe21.php

Bee

[Guest guest]

I usually use lemon juice instead of vinegar to help dissolve the cartilage.  If

it's too acidic later for use in cooking, I neutralize it with a tad of baking

soda.

Nance

[Guest guest]

Why do you lemon juice?

I would discourage this because raw apple cider vinegar is a perfect food.

It has the perfect balance of vitamins and minerals in the amounts our

bodies need and can use. Its not just an acid in the mix.

From: nutrition

[mailto:nutrition ] On Behalf Of

Sent: Monday, August 11, 2008 10:11 PM

nutrition

Subject: Re: Bone broth

I usually use lemon juice instead of vinegar to help dissolve the cartilage.

If it's too acidic later for use in cooking, I neutralize it with a tad of

baking soda.

Nance

[Guest guest]

I don't know about , but what we have found is that

when we use ACV, it can mix with the proteins in the

broth to make an MSG-like substance that sets off our

" MSG canaries " . Lemon juice, for whatever reason, doesn't

do that.

On Tue, Aug 12, 2008 at 4:50 AM, Kathy Dickson <kathy.dickson@...> wrote:

> Why do you lemon juice?

>

> I would discourage this because raw apple cider vinegar is a perfect food.

> It has the perfect balance of vitamins and minerals in the amounts our

> bodies need and can use. Its not just an acid in the mix.

>

[Guest guest]

> Why do you lemon juice?

Mostly because my husband objects to the smell of vinegar - so I can

kind of " hide " what I'm doing.

Nance

[Guest guest]

Lemon juice is a beautiful delicious juice. It makes a wonderful acidic

addition in place of ACD or in its own right. I personally tend to favor

such fresh juices.

Re: Bone broth

>

>> Why do you lemon juice?

>

> Mostly because my husband objects to the smell of vinegar - so I can

> kind of " hide " what I'm doing.

>

> Nance

>

>

> ------------------------------------

>

>

[Guest guest]

I don't know what ACD is, but I LOVE raw apple cider vinegar, and use it as

often as I can. I drink 1 T of apple cider vinegar and 1 T of raw, local honey

in a cup of warm water, as a tea every day. Entire books have been written on

the medicinal properties of raw apple cider vinegar.

Kathy

---- SeaDruid <seaorca@...> wrote:

=============

Lemon juice is a beautiful delicious juice. It makes a wonderful acidic

addition in place of ACD or in its own right. I personally tend to favor

such fresh juices.

Re: Bone broth

>

>> Why do you use lemon juice?

>

> Mostly because my husband objects to the smell of vinegar - so I can

> kind of " hide " what I'm doing.

>

> Nance

[Guest guest]

I meant ACV. I have no objection to ACV at all, but I doubt any of those

books have any proof or validation. I've never seen any proof of its reputed

benefits (i.e. valid clinical studies vs folklore or anecdotal comments). I

just personally like lemon juice as an acid. I could probably write several

entire books on it myself replete with miracle cures

Re: Bone broth

>

>

>>

>>> Why do you use lemon juice?

>>

>> Mostly because my husband objects to the smell of vinegar - so I can

>> kind of " hide " what I'm doing.

>>

>> Nance

>

> ------------------------------------

>

>

[Guest guest]

Actually there IS some good clinical evidence for at least

some of ACV's claims, that it lowers blood glucose, slows

stomach emptying, and promotes weight loss. See:

http://www.sciencenews.org/view/generic/id/5706/title/Vinegar_as_a_Sweet_Solutio\

n%3F

However, other acids seem to do the same thing (lactic acid or citric

acid). Apples probably do have some unique properties of

their own and I do love ACV, but I also make a nice garlic

wine vinegar that I have on salad, and I use rice vinegar,

lemon juice, and kimchi juice. What can I say? I love variety.

On Tue, Aug 12, 2008 at 2:03 PM, SeaDruid <seaorca@...> wrote:

> I meant ACV. I have no objection to ACV at all, but I doubt any of those

> books have any proof or validation. I've never seen any proof of its reputed

> benefits (i.e. valid clinical studies vs folklore or anecdotal comments). I

> just personally like lemon juice as an acid. I could probably write several

> entire books on it myself replete with miracle cures

>

>

> Re: Bone broth

>>

>>

>>>

>>>> Why do you use lemon juice?

>>>

>>> Mostly because my husband objects to the smell of vinegar - so I can

>>> kind of " hide " what I'm doing.

>>>

>>> Nance

>>

>> ------------------------------------

>>

>>

[Guest guest]

Interesting , although it appears that the TYPE of vinegar is not

specified in the article. I'm also not sure that inhibition of digestion of

carbs in the stomach is a very good thing, except perhaps in those people

suffering from these conditions. Happy salads!

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

From: "

[Guest guest]

Over the years I've read a number of studies on this ...

the only non-variable seems to be " acid " . I personally

don't seem to digest starches/sugars well, so I've been

experimenting with it a lot. Acids work (kimchi, vinegar, lemon juice)

as does konjac. All of them delay stomach emptying.

Now as to why *slowing* stomach emptying should be better ...

I don't know. My guess would be that the stomach acids have

a better chance at digesting things, or that the upper

intestine is more prepared when the juices are released (or

they are released at a slower rate).

But yeah, the TYPE of vinegar doesn't seem to matter. Yogurt

appears to do about the same thing. I suppose it shouldn't be

too surprising, since the " sweet " taste seems to have

results regardless of what is causing the sweet taste.

On Tue, Aug 12, 2008 at 4:48 PM, SeaDruid <seaorca@...> wrote:

> Interesting , although it appears that the TYPE of vinegar is not

> specified in the article. I'm also not sure that inhibition of digestion of

> carbs in the stomach is a very good thing, except perhaps in those people

> suffering from these conditions. Happy salads!

>

>

[Guest guest]

The link experiment is using plain old vinegar -- no special type

mentioned. Right at the end the lead scientist suggests that the

effective in gredient is acetic acid -- I don't know enough (indeed any)

chemistry to know if that is in lemon juice too. Vinaigrette can be made

with lemon juice. For everything other than scientific purposes eating

pickles seems more sensible than drinking vinegar

Sally

[Guest guest]

Right, that experiment used acetic acid (aka vinegar). I've read others

though that use lactic acid (yogurt) and citric acid (lemon juice). The

common factor seems to be the " acid " part.

I do love pickles and yes, they are certainly sensible! But I also sprinkle

vinegar on my salads, along with olive oil and fresh garlic. And I eat

kimchi, and ginger soaked in rice vinegar. I also drink water with lemon

juice in it. Basically I've found that if I eat " sour " things, I don't

crave " sweet "

things so much, and feel more satisfied. Also I feel more hydrated.

But that's probably different for everyone.

On Tue, Aug 12, 2008 at 10:49 PM, Eva family <bobsallyeva@...> wrote:

> The link experiment is using plain old vinegar -- no special type

> mentioned. Right at the end the lead scientist suggests that the

> effective in gredient is acetic acid -- I don't know enough (indeed any)

> chemistry to know if that is in lemon juice too. Vinaigrette can be made

> with lemon juice. For everything other than scientific purposes eating

> pickles seems more sensible than drinking vinegar

> Sally

>

>