Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Bone broth
Users Browsing Forum
No Members and 21 Guests

Bone broth  This thread currently has 881 views. Print Print Thread
1 Pages 1 Recommend Thread
Debra
Tuesday, January 3, 2012, 6:40pm Report to Moderator Report to Moderator

Here to learn
Autumn: Harvest, success.
Posts: 155
Gender: Female
Location: UK - near Maidstone
Any thoughts comments on the bone broth article? I always fancy this kinda stuff - I remember the old days of dripping from cooking roast beef - that brown jelly stuff and fat - yum stuff (altho I'm an A and presumably not meant to fancy it?)

Fancy giving it a go sometime but without the vinegar (avoid for As) and praps with chicken bones.
Thanks in advance!
x
Logged Offline
Private Message Private message
Debra
Tuesday, January 3, 2012, 6:46pm Report to Moderator Report to Moderator

Here to learn
Autumn: Harvest, success.
Posts: 155
Gender: Female
Location: UK - near Maidstone
Logged Offline
Private Message Private message Reply: 1 - 17
ruthiegirl
Tuesday, January 3, 2012, 6:52pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 11,833
Gender: Female
Location: New York
Age: 41
I make bone broths all the time- usually from turkey bones (so my type B son can have it too) but right now I have lamb broth. I've been using apple cider vinegar in my broth making (even though I know I'm not supposed to) but you can use lemon or lime juice if you want to be more compliant and/or vinegar really messes with you. Or skip the acidic addition and cook longer.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 2 - 17
Victoria
Tuesday, January 3, 2012, 10:00pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,331
Gender: Female
Location: Oregon
Bone stock is a fantastic food.  I leave out the acid and just slow cook bones on low heat for 12 hours or so, then strain the broth, cool and remove the fat that rises to the top, which I discard.

It makes sense to stick with compliant bones, although if you learn your genotype, it might allow for different bones than a standard type A diet would.

If I add marrow bones to my usual knuckle bones, I remove the marrow while the bones are hot and the marrow is soft.  It is good added to soup or mixed with ground turkey before shaping into patties.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 3 - 17
yaeli
Tuesday, January 3, 2012, 10:42pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,539
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from Victoria
I leave out the acid
Please Victoria, what does this mean?

Thanks, yaeli  




Logged Offline
Private Message Private message Reply: 4 - 17
ruthiegirl
Tuesday, January 3, 2012, 10:50pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 11,833
Gender: Female
Location: New York
Age: 41
Many bone broth recipes call for adding vinegar or lemon juice to help draw minerals out of the bones and into the broth. Vinegar and lemon juice are both acidic.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 5 - 17
yaeli
Tuesday, January 3, 2012, 10:51pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,539
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Thanks Ruthie!  


Logged Offline
Private Message Private message Reply: 6 - 17
purlgirl
Wednesday, January 4, 2012, 12:24am Report to Moderator Report to Moderator

GT3 Teacher, non-taster
Ee Dan
Posts: 1,034
Gender: Female
Location: Northern CA, USA
Age: 68
good read - printed the article to keep in the kitchen

I save chicken and turkey bones in the freezer until I have enough to make a big pot of stock.  Long slow simmer.   I never added any acid (lemon) but I will try it nex time.  

Thanks
Logged Offline
Private Message Private message Reply: 7 - 17
Henriette Bsec
Wednesday, January 4, 2012, 7:21pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,469
Gender: Female
Location: Denmark
Age: 41
My mums makes a lot of chicken broth.
I have made the most yummy one from oxtails - now it is healing my leaky gut. I am amazed how good it is.
I have always made it when I got lots of beef/veal for the freezer - but somehow I had left it out the last months. Now I have at least 1 cup a day and after just 3 days I am doing 1000 % better. I was starting getting worried that I had lost the ability to handle spelt and lactose- as  B you can Imagine how horrible that seemed


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- living with DD Emma age 19,
0 rh- secr ( Hunter or explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 8 - 17
O in Virginia
Wednesday, January 4, 2012, 9:53pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
Posts: 2,642
Gender: Female
Location: Virginia
Age: 55
Grat article, thanks for sharing.  I LOVE my bone broth.  I use it as the base for diamond veggie soups.  I love to use beef bones, but I've been using turkey more often since my Type A DH cannot have beef, and he loves my soups, too.  
Logged Offline
Private Message Private message Reply: 9 - 17
Rex
Thursday, January 5, 2012, 1:22am Report to Moderator Report to Moderator

GT: Hunter / Swami
Kyosha Nim
Posts: 1,277
I just made beef bone broth.  I added lemon juice.  That's why I was asking about the chinese herbs.  The recipe that I used suggested adding those herbs.  They're not easy to get so I think I'll just leave them out.  
Logged Offline
Private Message Private message Reply: 10 - 17
Dianne
Saturday, January 14, 2012, 9:30pm Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 973
Gender: Female
I started some bone broth in the slow cooker last night. Six more hours and it will be 24 hours. I will add the lemon later on this evening. Now I'm sure on some other blog which I can't seem to find at the moment that Lola mentioned cooking it for so long that the bones disintegrated.

Well, I am using beef knuckle bones as well as marrow and they seem nowhere near disintegrating. I wonder if she meant chicken or turkey bones?

I put some outside in a glass this afternoon to cool off quickly so that I could remove the fat...yum...it's like eating superior sugarless jello! Is there anything to do with the fat other than throw it out?
Logged
Private Message Private message Reply: 11 - 17
Victoria
Saturday, January 14, 2012, 11:58pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,331
Gender: Female
Location: Oregon
I slow cook for 12 hours and they never disintegrate.  But they look pretty dry and porous by the time I'm through cooking them.  

In following Dr. D's suggestion of lower fat cuts of meat, I discard that thick, hard layer of fat.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 12 - 17
Spring
Sunday, January 15, 2012, 12:14am Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 2,891
Gender: Female
Location: Southeastern USA
I put some outside in a glass this afternoon to cool off quickly so that I could remove the fat...yum...it's like eating superior sugarless jello! From Dianne
We have very intelligent taste buds, I think!  


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 13 - 17
Lola
Sunday, January 15, 2012, 8:08am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 50,685
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
yes smaller bones do ...like fish and the others you mentioned
the heads and certain parts of the bone.....not the hard center part


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 14 - 17
AKArtlover
Saturday, November 3, 2012, 2:34pm Report to Moderator Report to Moderator

centered leaning INTP Explorer, Supertaster, SWAMI
Kyosha Nim
Posts: 2,121
Gender: Female
Location: Midwest, US of A
Age: 38
I love this forum. That article was very informative. I was reading this...

http://metabolichealing.com/ke.....al-food-as-medicine/

and really thought that bone broth would be helpful for me. The article posted here affirmed I need to give it a whorl. Local farmer said he just got some grassfed beef shanks.

Since the issue with A's and red meat is more a stomach acid thing and leaving undigested protein leading to inflammation from my understanding, assuming this is AOK?
Feels right to me already even if just for the short term. I am an Ao, so maybe that has something to do with it.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
Logged
Private Message Private message Reply: 15 - 17
BluesSinger
Monday, November 5, 2012, 6:16pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 794
Gender: Female
Location: Grants Pass, OR
Age: 55
does it matter what type of grass fed beef bones I get?  Whole Foods only had one type and I forget what they were but I purchased them and made the broth.. roasting the bones and vegies first and then cooking for hours and hours. didn't add any lemon juice to it.  

It does taste kind of like a beef vegie broth and it's very liquid.. not like jelly at all.

thoughts?

Revision History (1 edits)
BluesSinger  -  Monday, November 5, 2012, 7:33pm
Logged Offline
Private Message Private message Reply: 16 - 17
Victoria
Monday, November 5, 2012, 6:25pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,331
Gender: Female
Location: Oregon
The only way I've gotten the broth to 'gel' is to use what the butcher calls knuckle bones.  The joints are the parts that make the gelatinous consistency in the cooled stock.  It becomes firm like jello.  I cook for 8 to 12 hours with nothing added.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 17 - 17
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Bone broth

Thread Rating
There is currently no rating for this thread