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BTD Forums  /  Eat Right 4 Your Type  /  Bone broth
Posted by: Debra, Tuesday, January 3, 2012, 6:40pm
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!
Posted by: Debra, Tuesday, January 3, 2012, 6:46pm; Reply: 1
forgot to post the link:
Posted by: ruthiegirl, Tuesday, January 3, 2012, 6:52pm; Reply: 2
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.
Posted by: Victoria, Tuesday, January 3, 2012, 10:00pm; Reply: 3
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.
Posted by: yaeli, Tuesday, January 3, 2012, 10:42pm; Reply: 4
Quoted from Victoria
I leave out the acid
Please Victoria, what does this mean?

Thanks, yaeli  :)

Posted by: ruthiegirl, Tuesday, January 3, 2012, 10:50pm; Reply: 5
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.
Posted by: yaeli, Tuesday, January 3, 2012, 10:51pm; Reply: 6
Thanks Ruthie!  :)
Posted by: purlgirl, Wednesday, January 4, 2012, 12:24am; Reply: 7
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.  :)

Posted by: Henriette Bsec, Wednesday, January 4, 2012, 7:21pm; Reply: 8
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 ;)
Posted by: O in Virginia, Wednesday, January 4, 2012, 9:53pm; Reply: 9
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.  :)
Posted by: Rex, Thursday, January 5, 2012, 1:22am; Reply: 10
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.  
Posted by: Dianne, Saturday, January 14, 2012, 9:30pm; Reply: 11
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's like eating superior sugarless jello! Is there anything to do with the fat other than throw it out?
Posted by: Victoria, Saturday, January 14, 2012, 11:58pm; Reply: 12
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.  :)
Posted by: Spring, Sunday, January 15, 2012, 12:14am; Reply: 13
I put some outside in a glass this afternoon to cool off quickly so that I could remove the's like eating superior sugarless jello! From Dianne
We have very intelligent taste buds, I think!  :D
Posted by: Lola, Sunday, January 15, 2012, 8:08am; Reply: 14
yes smaller bones do fish and the others you mentioned
the heads and certain parts of the bone.....not the hard center part
Posted by: AKArtlover, Saturday, November 3, 2012, 2:34pm; Reply: 15
I love this forum. That article was very informative. I was reading this...

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.
Posted by: BluesSinger, Monday, November 5, 2012, 6:16pm; Reply: 16
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.

Posted by: Victoria, Monday, November 5, 2012, 6:25pm; Reply: 17
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.
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