Author Topic: Bone broth for health (Read 2196 times)

Memento · « **on:** October 25, 2013, 03:50:27 PM »

If you have access to organic soup bones (beef, chicken or fish) you can help your health considerably by making organic Bone Broth. If you have to be out of the home all day, simmer it in a crock-pot.
The key ingredient used to obtain the nutrients from the bones and the vegetables is apple cider vinegar which is added at the beginning of the cooking process. Look online for some simple recipes.

In the old days it was known as "gelatin" and it restored many an ailing person to good health, also it is a wonderful cold and flu preventative if taken frequently (especially if you add onions and garlic.)

People used to be heartier - original sin is a reason for illness but lack of common sense is also a great contributor. We have to labor, eat simply and get sun and air (although it is not so "fresh" these days) to become vigorous.

Jaynek · « **Reply #1 on:** October 25, 2013, 03:57:30 PM »

The cookbook Nourishing Traditions has really good explanations of how to make these and why they are so good for us.

Frances · « **Reply #2 on:** October 25, 2013, 05:01:55 PM »

:confused1:So, one cannot have Jello on Friday???

Memento · « **Reply #3 on:** October 25, 2013, 05:50:32 PM »

:confused1: Frances-that's a good question for a priest. Some gelatins are made from pectin but

..."Most commercial gelatins today are brewed exclusively from pigskins or cowhide and so include no cartilage or bones. Years ago, however, some commercial cartilages came from mystery blends of cartilage, bones, skin and other junked animal parts. All these combinations differed in terms of their physical and chemical characteristics and in their physiologic actions. Gotthoffer reported that even glue was sometimes sold as gelatin. Complicating matters further, some of the so-called "gelatin" studies were done with the isolated amino acid glycine.53"

From "Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin"
Written by Kaayla T. Daniel, PhD, CCN
Wednesday, 18 June 2003 16:43

Mabel · « **Reply #4 on:** October 25, 2013, 07:07:46 PM »

I use the boxed stuff as a shortcut for certain items, but for soups, it is bone broth all the way.

shin · « **Reply #5 on:** October 26, 2013, 12:48:23 AM »

Hmm, any favorite simple recipes one can put together easily?

Tiffany · « **Reply #6 on:** October 26, 2013, 06:42:42 AM »

I often use bones to make soup and when it's in the fridge it is like jello under the fat.

I don't brown it, then strain the carmel brown like you are supposed to, but would like to try to one of these days...

For chicken legs if you can get a butcher to cut through the bone that is good. I buy chicken breast bones, not the best but for marrow, but I have access to cheap ones and they still makes good soup.

I could go vegetarian except for using soup bones.

What is an organic bone? Is it grass fed beef bone or free range chicken bone?

Shin I use precooked beans, potatoes, carrots, and if I have them onions. I start cooking the bones before adding the potatoes and carrots. If you want to get rid of the fat first then put it in the fridge after you cook it, then remove the fat.
There are better ways where you brown the beef bone and strain the soup but this works for me. :rahrah: With the holidays coming up, if there is a ham bone it's delicious with pinto beans.

Jaynek · « **Reply #7 on:** October 26, 2013, 10:54:03 AM »

I am so glad this thread reminded me about this. I stopped by the butcher's today and got a big batch of organic bones. I'll use some for making broth today and stick some in the freezer for later. It is a cold, dull, damp day outside and having broth cooking will be just the thing to make us feel more cheerful inside.

Jaynek · « **Reply #8 on:** October 26, 2013, 11:28:23 AM »

Quote from: Jaynek

The cookbook Nourishing Traditions has really good explanations of how to make these and why they are so good for us.

So I was checking my recipe in this book and it recommends using a variety of bones- marrow, knuckle and calves foot. The latter two are especially good if you want gelatin.

Memento · « **Reply #9 on:** October 26, 2013, 07:35:46 PM »

Here's a wonderful article explaining all the benefits of bone broth (yes organic means free range chicken and/or grass fed beef etc.) http://www.townsendletter.com/FebMarch2005/broth0205.htm

You will find a simple recipe near the end.

If you are not a vegetarian, you will like this "super" food.

Tiffany · « **Reply #10 on:** October 27, 2013, 01:28:59 AM »

I have not had the health benefits they claim. I started making four years ago when I read it was good for your teeth. The past two years I've had it frequently -at least several times a week.

Memento · « **Reply #11 on:** October 27, 2013, 11:07:18 AM »

We are all so different. In two weeks time the bone broth made me much stronger and it helps maintain that vigor which I lose if I do not take it. I have also seen it work very quickly in others who are under great physical duress.

Just to make a clarification - when I speak of being a vegetarian I speak of it in the Catholic sense - one who mortifies their body by not consuming meat.

RosaleeMarie · « **Reply #12 on:** October 27, 2013, 01:03:15 PM »

Quote from: Jaynek

Quote from: Jaynek
The cookbook Nourishing Traditions has really good explanations of how to make these and why they are so good for us.

So I was checking my recipe in this book and it recommends using a variety of bones- marrow, knuckle and calves foot. The latter two are especially good if you want gelatin.

I love that cookbook. I've yet to try bone broth, but it's on my list. I love my soaked oatmeal.

Jaynek · « **Reply #13 on:** October 28, 2013, 12:57:27 PM »

Quote from: RosaleeMarie

Quote from: Jaynek
Quote from: Jaynek
The cookbook Nourishing Traditions has really good explanations of how to make these and why they are so good for us.

So I was checking my recipe in this book and it recommends using a variety of bones- marrow, knuckle and calves foot. The latter two are especially good if you want gelatin.

I love that cookbook. I've yet to try bone broth, but it's on my list. I love my soaked oatmeal.

I didn't follow the broth recipe very closely for the broth I made on the weekend, although I did consult it. I did, however, simmer for 24 hours, like the recipe says. That alone gives a very rich flavour.