Re: Bone broth

[Guest guest]

Sure you can give some to your son, then keep heating the rest. It doesn't need to be apple cider vinegar because the vinegar is used to bring the minerals out of the bones. Katy

Does it really need to be cooked for 36 hours? I've had it boiling away in the slow cooker for the past 12 hours. I'd love to be able to give some to my son sometime today. I'm using the recipe from the pecanbread site...just bones and water, no vinegar since I didn't know for sure what was legal apple cider vinegar. ThanksCaroline20 yr old son w/Crohn's ColitisSCD 3 months

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[Guest guest]

Hi Caroline,Bone broth can be simmered anywhere from 12-48 hours. The more the bones are smashed, the less time it needs because the minerals are leached more easily. I don't smash bones at all. (I would like to, but am intimidated at the thought and I don't have a butcher.) I usually only simmer mine from 12-24 hours and it is quite rich with minerals and taste. The apple cider vinegar (or, apparently, lemon) helps get the minerals from the bones into the water. I don't know the difference in timing or mineral results when no leaching ingredient is used.You can certainly scoop some out at any point and give it to your son --just scoop while it's simmering and then let it carry on. The time just determines how concentrated in minerals it is, but there's sure no harm in

having some at any point. A little bit less mineral content is still mineral content Baden

[Guest guest]

Hi Baden,

I may have asked you this before and if so I apologize. What do you

prepare the bone broth in? A slow cooker, a pressure cooker?

Thanks,

Jodi

SCD 10 months

Crohn's/Colitis

> I usually only simmer mine from 12-24 hours and it is quite rich

with minerals and taste. The apple cider vinegar (or, apparently,

lemon) helps get the minerals from the bones into the water. I don't

know the difference in timing or mineral results when no leaching

ingredient is used.

[Guest guest]

Nope, you hadn't asked that before :)A big normal pot.Baden

[Guest guest]

Baden,

If you cook the soup for many hours, it cooks down quite a bit. Do you

reconstitute it by adding water when you are going to use it as a base

for when you add veggies?

Tina

[Guest guest]

For about 1kg in bones... I use a big pot. I don't know what its capacity is, but it's 7" tall and 10" inches across. I fill that, minus about two inches, with water. After 24 hours, it's reduced by another 1-2" but there's still lots of water in, so nope, I don't reconstitute it. I use it as-is for broths, not adding any water.If I were using more bones or less water proportionately, I would maybe reconstitute it some.Baden

[Guest guest]

Hi Baden,

Do you use mainly chicken because you prefer the taste or because it has superior healing properties?

And you said broth from various types of animals brings it's own strengths. Is there a site where I can go read about the strengths of the various types?

Thanks,

Kim H.

husband, , CD 1999SCD 2002

I have really gotten into bone broths. These (especially chicken, but preferably from a rotation of various animals, as each brings its own strengths) are supposed to be awesome for supporting the gut lining, preventing inflammation and infusing minerals. The writer of GAPS insists one take at least a cup of this daily, no matter how far we proceed in the diet. I wonder if this might help your body?

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[Guest guest]

Kim,

Here's a link to the Weston Price website where Sally Fallon gives

recipes and details on chicken, beef and fish broths.

https://westonaprice.org/foodfeatures/broth.html

I'm sure her book Nourishing Traditions goes into more detail but I

have not read it.

CD 30+ yrs

>

> Hi Baden,

> Do you use mainly chicken because you prefer the taste or because it

has superior healing properties?

> And you said broth from�various types of animals brings it's own

strengths. Is there a�site where I can go read about the strengths�of

the various types?

> Thanks,

> Kim H.

> husband, , CD 1999

> SCD 2002�

[Guest guest]

I added plenty of salt to my bone broth. It still tastes like dirty

feet. What's it supposed to taste like?

Caroline

>

And you said broth from�various types of animals brings it's own

> strengths.

[Guest guest]

Caroline,

Maybe you can take us through step by step how you made it and exactly

which meat and bones you used?

Maybe you need to throw some other things into the broth and strain

it. But if it tastes so bad from the get go I am questioning just how

you can save it.

Depending on the animal you used the flavor profile changes!

Jodi

SCD 10 months

Crohn's/Colitis

>

> I added plenty of salt to my bone broth. It still tastes like dirty

> feet. What's it supposed to taste like?

> Caroline

> >

[Guest guest]

Jodi I couldn't even stand the smell of it. This is definitely not

something worth saving.

I just bought organic beef bones for broth from Whole Foods and

covered it with water and threw it in the slow cooker for 36 hours.

I'd been a vegetarian since age 15, so am just learning and not very

adept at cooking meats or chicken, but this really came out smelling

and tasting fowl (no pun intended). My son has graduated from

fluids to mush, so I think for now I'll stick with the chicken soup

and forget the beef bone broth.

Caroline

>

> Maybe you can take us through step by step how you made it and

exactly

> which meat and bones you used?

>

> Maybe you need to throw some other things into the broth and strain

> it. But if it tastes so bad from the get go I am questioning just

how

> you can save it.

>

> Depending on the animal you used the flavor profile changes!

>

[Guest guest]

Caroline,

I used to be a veggie than a macro and the list goes on and on. I

know the smell of meat can be gross.

Bone broth is actually yummy- So I reckon something was off.

Anyway- strain the chicken soup well even if he can tolerate mush.

It's easier to digest when the flare is bad.

Jodi

SCD 10 months

Crohn's/Colitis

>

> Jodi I couldn't even stand the smell of it. This is definitely not

> something worth saving.

> I just bought organic beef bones for broth from Whole Foods and

> covered it with water and threw it in the slow cooker for 36 hours.

> I'd been a vegetarian since age 15, so am just learning and not very

> adept at cooking meats or chicken, but this really came out smelling

> and tasting fowl (no pun intended). My son has graduated from

> fluids to mush, so I think for now I'll stick with the chicken soup

> and forget the beef bone broth.

> Caroline

>

> >

> > Maybe you can take us through step by step how you made it and

> exactly

> > which meat and bones you used?

> >

> > Maybe you need to throw some other things into the broth and strain

> > it. But if it tastes so bad from the get go I am questioning just

> how

> > you can save it.

> >

> > Depending on the animal you used the flavor profile changes!

>

> >

>

[Guest guest]

Same. Veg*n for ~20 years, etc. But my broths have smelled fine in every case but one. The time it smelled "off", it had been with chicken bones. I can't remember any details, but I remember the smell (can't quite figure out how to describe it)...I believe I drank it anyway! (One thing with having been an ethical veg*n all those years is that I absolutely cannot bear to kill an animal then throw out any part of it.) All other times, though, it has smelled and tasted fine. So, it shouldn't smell or taste gross, even to a former veg*n.Baden

[Guest guest]

Hi Kim,I use cow bone, chicken bone, and fish (fins/bones/head) equally. These are the three animals I can get free-range/grass-fed/wild/chemical-free/etc. The chicken is just said to be especially good for healing inflammation. I don't have inflammation, so I rotate them all for whatever other properties they bring. I don't have any info on this --this is just what I read in GAPS. My guess would be that this theory follows the one that each animal's environment and food sources influence it's own composition. The wider the range of animals, then, the wider the range of benefits we are receiving. I just did a 15-minute Google to see if any specifics are available --I didn't find any.Awesome articles on bone broth (but not, as far as I noted, defining the differences in

nutritional composition of each animal):Shorter version: http://www.townsendletter.com/FebMarch2005/broth0205.htmLonger version:http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/pg_1?tag=artBody;col1Cheers,Baden

[Guest guest]

Baden,

I'm a dunce when it comes to converting! How much is 1 kg in bones?!

The gentleman I spoke with today about bone marrow bones said they were

about 1 " or so in diameter. Is that about what yours are? About how

many do you use for each batch?

Tina

>

> For about 1kg in bones...

>

> I use a big pot. I don't know what its capacity is, but it's 7 " tall

and 10 " inches across. I fill that, minus about two inches, with water.

After 24 hours, it's reduced by another 1-2 " but there's still lots of

water in, so nope, I don't reconstitute it. I use it as-is for broths,

not adding any water.

>

> If I were using more bones or less water proportionately, I would

maybe reconstitute it some.

>

> Baden

>

[Guest guest]

I have no idea how to convert, either...This is a real pain when I'm at the grocery store and prices are marked in pounds and the cash register tape shows them in kilos. Then I have to use an online converter to figure out if I was charged correctly. Grrr.According to http://www.onlineconversion.com/ ,though, 1kg is just over 2.2 lbs.I use about 1kg (2.2 lbs) per pot. That can be one cow bone piece or two, depending on the size of each. Or all the bones from 2-3 chickens.I don't know what a "bone marrow bone" is. I get the bone pieces whole --no butcher to chop them in half-- and just pull off whatever I can when it's done cooking and try to make myself eat it. I imagine marrow is that stuff in the bone's hole, is that right? If so, I'm getting about 1" diameter from a

cow bone and, of course, way less width in a chicken bone.Baden-I'm a dunce when it comes to converting! How much is 1 kg in bones?!

The gentleman I spoke with today about bone marrow bones said they were

about 1" or so in diameter. Is that about what yours are? About how

many do you use for each batch?

[Guest guest]

Baden,

Do you mind another chicken broth question? I baked a chicken today

and used some of the big pieces for a salad. I was going to use what

was left and boil it for broth. Do I just throw anything left

(bones, skin, meat and all) in the pot, add water and boil for 12

hours? I had about an inch of juice in the baking pan. Do I add any

of that juice to the broth pot or just use that for a separate soup

dinner?

Thank you!!

Tina

>

> Hi Kim,

>

> I use cow bone, chicken bone, and fish (fins/bones/head) equally.

These are the three animals I can get free-range/grass-

fed/wild/chemical-free/etc.

>

[Guest guest]

Hi, I am new to bone broth and just made my first batch but I'm not

sure it's right. The bones were all mushy and not even recongnizable

as bones anymore. Is that what is supposed to happen to them or did I

get the wrong thing? I thought they were just bones. Also, it seems

like almost 1/3 of it is fat/lard. Is that normal? Thanks!

>

> For about 1kg in bones...

>

> I use a big pot. I don't know what its capacity is, but it's 7 " tall

and 10 " inches across. I fill that, minus about two inches, with water.

After 24 hours, it's reduced by another 1-2 " but there's still lots of

water in, so nope, I don't reconstitute it. I use it as-is for broths,

not adding any water.

>

> If I were using more bones or less water proportionately, I would

maybe reconstitute it some.

>

> Baden

>

[Guest guest]

Baden,

This is what the description reads - I'm a doof (bone marrow bone!):

" Beef shank (marrow) bones -- Lots of marrow inside the bone for

rich stocks and broths (2-3 lbs) "

The owner said there are about 20 in a bag and they are about 1 " in

diameter. So I wonder if a whole bag of these little fellas would be

equivalent to your 1 kg. Hmmm...!

Tina

>

> I have no idea how to convert, either...This is a real pain when

I'm at the grocery store and prices are marked in pounds and the cash

register tape shows them in kilos. Then I have to use an online

converter to figure out if I was charged correctly. Grrr.

>

> According to http://www.onlineconversion.com/ ,though, 1kg is just

over 2.2 lbs.

>

> I use about 1kg (2.2 lbs) per pot. That can be one cow bone piece

or two, depending on the size of each. Or all the bones from 2-3

chickens.

>

> I don't know what a " bone marrow bone " is. I get the bone pieces

whole --no butcher to chop them in half-- and just pull off whatever

I can when it's done cooking and try to make myself eat it. I imagine

marrow is that stuff in the bone's hole, is that right? If so, I'm

getting about 1 " diameter from a cow bone and, of course, way less

width in a chicken bone.

>

> Baden

>

>

>

>

> -

>

> I'm a dunce when it comes to converting! How much is 1 kg in

bones?!

> The gentleman I spoke with today about bone marrow bones said they

were

> about 1 " or so in diameter. Is that about what yours are? About

how

> many do you use for each batch?

>

[Guest guest]

Tina, here is the weight converted. It says 1 kg is 2.205 pounds, so a little over 2 lbs. Katy

http://www.convert-me.com/en/convert/weight

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[Guest guest]

Katy,

Thank you! What a neat little tool! I bookmarked it!

I would guess that means that one package of beef shank bones which

they average 2 to 3 lbs. would make one pot of bone broth???

Has anyone else used beef shank (marrow) bones for broth?

Tina

>

> Tina, here is the weight converted. It says 1 kg is 2.205

pounds, so a little over 2 lbs. Katy

> http://www.convert-me.com/en/convert/weight

> ____________________________________________________________

> Protect your family with a reliable new smoke detector. Click now

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AnqpUNaGMEa0Fw5Beyvh2WMOn4zC/

>

[Guest guest]

At 05:16 PM 8/14/2008, you wrote:

Has anyone else used beef shank

(marrow) bones for broth?

<raising hand>

Used it for the soup / stew I made for the hospital before my

surgery.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Tina,I really have no idea.Several things come to mind:1. I do often do a "second run" of bones. ie. Cooking them once inside a whole chicken then, after removing and freezing the bones until I have enough saved up, throwing them into a pot for bone broth.2. Food Safe standards recommend not cooking meat multiple times. Your meat would have been baked then cooled, then boiled for broth and cooled, then reheated in eating portions...Of course, Food Safe also says we shouldn't eat raw eggs, so what's right and not right? I don't know.3. To avoid this, I boil my chicken whole and, if I need some meat before it has cooked several hours, I take the big pieces of meat off while it's still going, then continue letting the rest of the carcass develop the

broth.To make a broth, any parts can be used, yes. But I've only heard of raw meat and skin plus raw or once-cooked bones. I'm no authority on the matter, though. I really don't know if making broth from previously cooked meat, etc, is a good idea or not a good idea.Anyone else?Baden

[Guest guest]

Hi Tina,I really don't know if making broth from previously cooked meat, etc, is a good idea or not a good idea.Not if you want it to have much taste. What would be the point of baking the meat and then making it into broth? I'duse the entire thing you've cooked for chicken salad, which is both yum - with SCD mayonnaise and easy to digest.And I'd buy a new chicken and/or chicken bones and use that for broth. (Or beef bones.) Your broth will be muchricher, more flavorful and have more depth. Mara

[Guest guest]

Thanks, Baden. Take care,Kim

Hi Kim,I use cow bone, chicken bone, and fish (fins/bones/ head) equally. These are the three animals I can get free-range/grass- fed/wild/ chemical- free/etc. The chicken is just said to be especially good for healing inflammation. I don't have inflammation, so I rotate them all for whatever other properties they bring. I don't have any info on this --this is just what I read in GAPS. My guess would be that this theory follows the one that each animal's environment and food sources influence it's own composition. The wider the range of animals, then, the wider the range of benefits we are receiving. I just did a 15-minute Google to see if any specifics are available --I didn't find any.Awesome articles on bone broth (but not, as far as I noted, defining the differences in nutritional composition of each animal):Shorter version: http://www.townsend letter.com/ FebMarch2005/ broth0205. htmLonger version:http://findarticles .com/p/articles/ mi_m0ISW/ is_259-260/ ai_n10299306/ pg_1?tag= artBody;col1Cheers,Baden

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