The Importance of Bone Broth
- Thread starter Rabelais
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Laura,
Thank you for the reply. Fishhead soup is what I had in mind (but my mind was too slow to put it in my latter post). I’ve tried it in China and well liked it.
Can you elaborate it please?
I just do not get it. Is there any additional operation that has to be done, apart from the “normal” straining when the broth is ready ?
Merci
Thank you for the reply. Fishhead soup is what I had in mind (but my mind was too slow to put it in my latter post). I’ve tried it in China and well liked it.
Can you elaborate it please?
Laura said:
I just do not get it. Is there any additional operation that has to be done, apart from the “normal” straining when the broth is ready ?
Merci
I think Laura meant to be careful with pin-bones, so all you need is a thick sieve.
One of the best Dalmatian specialties is fish soup made with onions and some vinegar. Generally the fish soup is always best made from bottom dwelling fish such as scorpion fish and similarly shaped fish. Hake also makes wonderful soup. Needs short time to be cooked and gives a lot of meat which can be served separately seasoned with a little of olive oil, garlic and chopped parsley. It is very simple meal and surprisingly nourishing and delicious.
I dont think tuna and other 'blue' fish are good for soup at least according to the fishermen tradition of Adriatic sea but you can always experiment.
One of the best Dalmatian specialties is fish soup made with onions and some vinegar. Generally the fish soup is always best made from bottom dwelling fish such as scorpion fish and similarly shaped fish. Hake also makes wonderful soup. Needs short time to be cooked and gives a lot of meat which can be served separately seasoned with a little of olive oil, garlic and chopped parsley. It is very simple meal and surprisingly nourishing and delicious.
I dont think tuna and other 'blue' fish are good for soup at least according to the fishermen tradition of Adriatic sea but you can always experiment.
I've done my first batch of canned fish. It was Atlantic bonito (Sarda sarda) or Palamida (Croatian) and I used the heads and bones for fish soup. It's delicious and using pressure cooker I've managed to get "jelly" consistency of soup.
mnmulchi
Jedi
I'm finishing up now my first batch of bone broth! I used all grass fed beef marrow bones and cooked in a 6qt. stainless pot on the stove top, adjusted to a slow simmer(my crockpot is in storage until I'm able to go pick it up). The broth looks nice and fatty I'm really looking forward to including it in meals. I'm thinking it will make a great lunch too. I bought some pint canning jars for storage in the fridge and I'm thinking all of this batch will be finished within the week. I may end up making a new batch every week.
L
lwu02eb
Guest
Bngenoh, I too am finding my teeth re-mineralizing. I've gained about 2mm of enamel at their base so they finally meet the gum, which has also filled out since I stopped drinking fluoridated water and using fluorine dental products. No sensitivity, no bleeding gums and no ulcers. Result!
supriyanoel
Jedi
Well, I am well on my way to experiencing my first batch of bone broth. I've been excited for days. I purchased a 4 qt. crockpot for $19.00 and from listening to all the posts, it should be wonderful. Using about 2lbs of combined oxtails and something called burnt beef cowfeet, I added Himalayan sea salt, apple cider vinegar and am making it as we speak. Who else am I going to tell? Kidding aside, I appreciate everything I've heard here. The bone both recipe I used from one of the posts said to use the salt before, not after. I hope this is correct. If not, maybe someone can tell me very soon, as its cookin its heart out now. Now do you eat it in a gelatinous form? Cause that's kind of yucky. I think I have to heat it to a liquid first. This should be interesting, and I will post my findings.
Gimpy
The Living Force
Best batch so far: added in scraps from butchering out a grass fed beef heart. I just threw in the fatty bits and valves into the pot with the pork hock, some peppercorns, and let it go for 24 hours, and wow....best batch to date!
Salt and garlic were added afterwards. I did strain out the meats from the broth. (Those are Dex treats, and he loves them)
Since reducing my diet to a strict bone broth and bits of meat? I'm having knee pain bad enough to take my breath away. Not sure if this is part of a deeper ketosis, or just the fall out from things changing.....
Salt and garlic were added afterwards. I did strain out the meats from the broth. (Those are Dex treats, and he loves them)
Since reducing my diet to a strict bone broth and bits of meat? I'm having knee pain bad enough to take my breath away. Not sure if this is part of a deeper ketosis, or just the fall out from things changing.....
My first update in a while. The short of it is that I had a gig a couple hours away - was away from home for 3 days - and realized I had forgotten the broth I had set aside for this weekend in the freezer while I was half way to my destination. When I got home, I only had broth once before it expired. Whole Foods then sold out to a chef, and the following week, and then the following week, didn't recieve a shipment of bones. So I went approx 3 1/2 weeks w/out yummy goodness.
It is amazing how 'bad' I felt while not ingesting this goodness. I was able to find a new Whole Foods that just opened in another part of town and had my first cup of the new batch this morning. The best yet!
FWIW, I didn't use vinegar this time, and I got amazing gelatinous (while cold) broth....more gelatinous than my first batch. Also, every batch in which I used vinegar didn't become 'solid' when cooled in the fridge. It was syrupy, but not solid. Does anyone know if vinegar interferes with gelatin and/or collogen being extracted by the water??
I'll update after a couple days when the 'brain-fog' ceases.
Kris
It is amazing how 'bad' I felt while not ingesting this goodness. I was able to find a new Whole Foods that just opened in another part of town and had my first cup of the new batch this morning. The best yet!
FWIW, I didn't use vinegar this time, and I got amazing gelatinous (while cold) broth....more gelatinous than my first batch. Also, every batch in which I used vinegar didn't become 'solid' when cooled in the fridge. It was syrupy, but not solid. Does anyone know if vinegar interferes with gelatin and/or collogen being extracted by the water??
I'll update after a couple days when the 'brain-fog' ceases.
Kris
doublea1535
Jedi Council Member
We made our first batch last Friday. When trying it for the first time 'super-food' is exactly the word that came to mind.
I had only a cups worth the first day, and started feeling better immediately. I've been suffering from the chills as of late, and the broth has really helped reduce that. I can tell I will need to take it slowly, as the next day the thought of drinking more made me nauseous. I had about a half cups worth for dinner tonight, mixed with the marrow meat and feel like that was a good amount. Although I did have to "warm up" to it. I tried just a sip and wasn't sure if I would be able to stomach anymore of it. Then a couple hours later I felt like I could drink more. So I'll be taking the broth on-board slowly, as my body is able to handle it. We froze 3 pint jars and left 3 in the fridge. I think I will be putting 1 more in the freezer because I don't think I will be able to drink it that quickly.
This may or may not be related, but yesterday my lymph nodes by my left hip started to hurt, feeling inflamed. They were literally burning, something I have never felt before. The burning went away, but they do feel a little sore still. I'll be keeping an eye on that to see if it gets any worse.
I've been reading the various diet threads, trying to get up to speed. They are very long threads though, and it takes a while to get through them.
I had only a cups worth the first day, and started feeling better immediately. I've been suffering from the chills as of late, and the broth has really helped reduce that. I can tell I will need to take it slowly, as the next day the thought of drinking more made me nauseous. I had about a half cups worth for dinner tonight, mixed with the marrow meat and feel like that was a good amount. Although I did have to "warm up" to it. I tried just a sip and wasn't sure if I would be able to stomach anymore of it. Then a couple hours later I felt like I could drink more. So I'll be taking the broth on-board slowly, as my body is able to handle it. We froze 3 pint jars and left 3 in the fridge. I think I will be putting 1 more in the freezer because I don't think I will be able to drink it that quickly.
This may or may not be related, but yesterday my lymph nodes by my left hip started to hurt, feeling inflamed. They were literally burning, something I have never felt before. The burning went away, but they do feel a little sore still. I'll be keeping an eye on that to see if it gets any worse.
I've been reading the various diet threads, trying to get up to speed. They are very long threads though, and it takes a while to get through them.
R
Ripred
Guest
Have just dusted off the ole' crock pot out and put on my first pot of bone broth using this recipe. Thanks Kris.
[/quote]
I can't speak on the cooked bones from rib roast, however I have found a yummy way to make it. About 3 lbs of grass fed beef marrow bones, one onion chopped, one bulb of garlic - cloves crushed, 1 1/2 tsp of sea salt, dash of white pepper, about 1/2 tsp of each of the following: cumin, tumeric, ginger, and a tiny dash of cayenne (opt.) splash of balsamic vinegar...cover with water about an inch. Turn crock pot on low. Let cook at least 24 hours. voila!! :)
Kris
end quote.
[/quote]
I can't speak on the cooked bones from rib roast, however I have found a yummy way to make it. About 3 lbs of grass fed beef marrow bones, one onion chopped, one bulb of garlic - cloves crushed, 1 1/2 tsp of sea salt, dash of white pepper, about 1/2 tsp of each of the following: cumin, tumeric, ginger, and a tiny dash of cayenne (opt.) splash of balsamic vinegar...cover with water about an inch. Turn crock pot on low. Let cook at least 24 hours. voila!! :)
Kris
end quote.
supriyanoel
Jedi
I am on my 3rd batch of the bone broth and it is nothing short of MINRACLOUS! It has made my life turn 360, no joke. I didn't plan on going ketogenic so soon, but after the first batch mt sugar cravings were removed and I was on my way. Since that first broth I have had no sugar,gluten, wheat,dairy. That first sip felt like the nectar of the GODS!I am also drinking 64oz of distilled water. I won't say I'm not going through changes, because my body was aching in the way anydetox from poison will feel. I feel like many veils are being lifted. Brain fog is almost gone, no arthritis pains in the hands upon waking and least and not last, my hair which was falling out ceaselessly had completely stopped by the 5Th day. My eyesight has changed by the second week. I can read without the 175x magnifying glasses. Not completely yet, but getting there.I am shocked to say the least. Of coarse because I'm so elated, I can't help but share it. Mostly people are mildly interested, but don't want to hear too much about it or don't believe me, possibly. The one thing that DOES get their attention is my weight. I already dropped 6 lbs. and I've told them it will be considerably more. Like 25, if I'm correct. That would seem to be my best weight ,about 135lbs. I am 5'6" and it seems this diet puts one where they are the most balanced, either more or lass, whatever the case may be. From what I've read from these posts, that seems to happen a lot. I am learning and learning like never before, and am able to absorb the more intricate and difficult languages of science that was heretofore nearly impossible. It didn't stop me though, and thank the Universe it didn't. AA that is necessary is an honest desire to be open, honest and willing to persevere no matter what the inner or outer landscape appears to be. Bone Broth was the star of the kick my body needed to journey into the place we all desire to aspire to. We no longer need to be food for the powers that haven't our higher being in mind. It is even more interesting than ever to observe how other energies respond to me. Which in turn makes external consideration even more challenging and necessary. Today learning IS fun! My gratitude speaks in what I choose to ingest. And it is because of the people like YOU on this forum. Can't wait to try the grass-fed beef heart! Now theres a challenge, and where theres a will...
zulhelmi
Jedi
Zadius Sky said:
Last night I made a 2nd batch of pork bone broth based on Zadius Sky recipe and just had it this morning. It's very delicious. I have been searching for grass fed beef or pork bones for many months and finally found a small pork farm that sells in limited quantity. Being born a Muslim in a Muslim country, I grew up with programs to despise pork, to the point of mere sight or mention of it makes my stomach flips in fear. So I started to overcome my fear by first buying organic bacon from the store.Then I followed Laura's sausage recipe from her video (and loved it) and I realized there was nothing 'disgusting' about it at all as I have been told. In fact I can't believe it's tastier than fish or beef! So now I'm ready for bone broth and don't have a 'problem' with it anymore. So thank you to the network!
supriyanoel
Jedi
I'm on my 3rd batch, again using the cow feet and more oxtails this time, and I must say that the 1st was the best. I think I will use less vinegar, because it didn't gel up as good, nor was it as strong. However my teeth and hair are like that of a different person. No bleeding, as they were wont to do a bit. And hair that was falling out in an alarming way has stopped after the 3rd day with the first batch. That's kind of remarkable. Since that day I have ketogenetized my body and am now on the path. THANK THE UNIVERSE! I didn't plan on this so soon. The bone broth prompted me by relieving the cravings for sugar, so I went for it. I've been prepping for this moment it seems, forever. It is almost 2 weeks without sugar, soy, wheat, gluten, or dairy. Almost anyway. There was one slip of cranberries that had sugar that I failed to observe. Boy was it good to get so annoyed at this. I've been also drinking 64oz of distilled and spring water a day. It is a different life completely. I am in awe. I don't want to go back. I was achy in the beginning, but it is expected, coming off of the sugar and rest etc. I know I have a long way to go before I get the balance I need. I drink the broth morning and night, heated up. Its always delicious and you can feel its cleanness. It changed my attitude also. I am just not as stressed. I also feel no need to consume things I usually am drawn to. With the exception of wanting a distiller, an infrared blanket, a pressure cooker and all the jars I need. I will be patient. Since I must watch any spending very carefully I must be very mindful of my actions in this area. I'm starting my next batch and it will be turkey and chicken bone, sans so much vinegar. I was using 2 TBS. I will use 1 tsp. I am sold on this for the rest of my life. Its the first think I drink after my pink salt water(one tsp. that I down like medicine) in the morning. I am revving up now for Ultrasimple to find out what I'm allergic to and I may not bone broth it for that time and only use the vegetable broth. I know it is very strict in what is on it so I don't want to have to redo. Thanks all, everyday is better and better. A little strange but better!
