Re: bone broths for calcium; cooking time?

[Guest guest]

Dear Sheila,

When you brew your bone broths do you use certified organic chicken

bones or beef bones? Which are the best? Don't you add vinegar (or

for candida it would be lemon juice)? How long would you brew the

bones to draw out all of the nutrients?

TIA,

Bee

> Hi Bee and Francine,

> I have never been able to find a chart I believed was accurate,

> stating the exact amounts of calcium in chicken broth. The

Nutrition

> Almanac lists one cup of chicken broth containing 9 mg of chicken

> broth. Not much!I figure they use some thin, canned sort of broth,

> not the type of rich broth I make in my own kitchen. Of course I

> really don't know for sure. They may be right. It is frustrating

not

> to know, because I am supposed to be counting how much I get every

> day. If anyone knows how much calcium is in a cup of any type of

bone

> broth I would love to get those statistics. Please.

> I do understand calcium in bone broth is assimilated extremly well,

> compared to some other food sources, along with all the other

> minerals and protein which is present in this glorious brew.

> I do love those tasty bone broths.

> Sheila

>

[Guest guest]

Dans un e-mail daté du 23/05/2004 20:28:22 Romance Standard Time,

h2ocolor@... a écrit :

> tothe broth. I haven't tried puting ing calcium rich seaweed, but

> that would be an effective way of raising the calcium and other

> mineral level.

Which ones are the calcium rich seaweeds? There are about 12 different kinds

at the nearest bio store.

Francine

[Guest guest]

Dear Bee,

I use raw vinegar in my bone broth cooking. Lemon juice would be fine

and preferable if one is dealing with candida.

I simmer the bones and vegetables for 12 hours minimum. I also add a

bunch of parsley during the last 10 minutes to impart more minerals

tothe broth. I haven't tried puting ing calcium rich seaweed, but

that would be an effective way of raising the calcium and other

mineral level.

The stock can be cooked down a lot and reconstituted by adding extra

filtered water at a later time. This is sort of like having your own

super duper condensed Cambell's soup, minus the sugar and the can,

and a whole lot tastier. This is a handy way to store broths if you

are short on freezer space.

Hope this helps,

Sheila

> > Hi Bee and Francine,

> > I have never been able to find a chart I believed was accurate,

> > stating the exact amounts of calcium in chicken broth. The

> Nutrition

> > Almanac lists one cup of chicken broth containing 9 mg of chicken

> > broth. Not much!I figure they use some thin, canned sort of

broth,

> > not the type of rich broth I make in my own kitchen. Of course I

> > really don't know for sure. They may be right. It is frustrating

> not

> > to know, because I am supposed to be counting how much I get

every

> > day. If anyone knows how much calcium is in a cup of any type of

> bone

> > broth I would love to get those statistics. Please.

> > I do understand calcium in bone broth is assimilated extremly

well,

> > compared to some other food sources, along with all the other

> > minerals and protein which is present in this glorious brew.

> > I do love those tasty bone broths.

> > Sheila

> >

[Guest guest]

Francine,

Go to http://www.seaveg.com/chart.html for a complete run down on

calcium andother minerals in sea vegetables. There are recipes there

too.

I think I would add the sea vegetables to the soup, instead of the

long cooking broth, and then eat them because they are delicious.

Enjoy!

Sheila

> Dans un e-mail daté du 23/05/2004 20:28:22 Romance Standard Time,

> h2ocolor@b... a écrit :

>

>

> > tothe broth. I haven't tried puting ing calcium rich seaweed, but

> > that would be an effective way of raising the calcium and other

> > mineral level.

>

> Which ones are the calcium rich seaweeds? There are about 12

different kinds

> at the nearest bio store.

>

> Francine

>

>

>

[Guest guest]

Dans un e-mail daté du 23/05/2004 23:53:32 Romance Standard Time,

h2ocolor@... a écrit :

>

> Francine,

> Go to http://www.seaveg.com/chart.html for a complete run down on

> calcium andother minerals in sea vegetables. There are recipes there

> too.

> I think I would add the sea vegetables to the soup, instead of the

> long cooking broth, and then eat them because they are delicious.

> Enjoy!

> Sheila

Thanks for the link Sheila.

Francine