I have respected Dr.Mercola for years and this comes copied and pasted from the link of his that I provided above. This is not over-stated (he doesn't do that): "Benefits of Bone Broth Leaky gut is the root of many health problems, especially allergies, autoimmune disorders, and many neurological disorders. The collagen found in bone broth acts like a soothing balm to heal and seal your gut lining, and broth is a foundational component of the Gut and Psychology Syndrome (GAPS) diet, developed by Russian neurologist Dr. Natasha Campbell-McBride. The GAPS diet is often used to treat children with autism and other disorders rooted in gut dysfunction, but just about anyone with suboptimal gut health can benefit from it. Bone broth is also a staple remedy for acute illnesses such as cold and flu. While there aren't many studies done on soup, one study did find that chicken soup opened up the airways better than hot water. Processed, canned soups will not work as well as the homemade version made from slow-cooked bone broth. If combating a cold, make the soup hot and spicy with plenty of pepper. The spices will trigger a sudden release of watery fluids in your mouth, throat, and lungs, which will help thin down the respiratory mucus so it's easier to expel. Bone broth contains a variety of valuable nutrients in a form your body can easily absorb and use. This includes but is not limited to: Calcium, phosphorus, and other minerals Components of collagen and cartilage Silicon and other trace minerals Components of bone and bone marrow Glucosamine and chondroitin sulfate The "conditionally essential" amino acids proline, glycine, and glutamine These nutrients account for many of the healing benefits of bone broth, which include the following: Reduces joint pain and inflammation, courtesy of chondroitin sulfate, glucosamine, and other compounds extracted from the boiled down cartilage and collagen. Inhibits infection caused by cold and flu viruses etc. Indeed, Dr. Daniel reports2 chicken soup — known as "Jewish penicillin"—has been revered for its medicinal qualities at least since Moses Maimonides in the 12th century. Recent studies on cartilage, which is found abundantly in homemade broth, show it supports the immune system in a variety of ways; it's a potent normalizer, true biological response modifier, activator of macrophages, activator of Natural Killer (NK) cells, rouser of B lymphocytes and releaser of Colony Stimulating Factor. Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis3 (whole-body inflammation). Glycine also has calming effects, which may help you sleep better. Promotes strong, healthy bones: Dr. Daniel reports bone broth contains surprisingly low amounts of calcium, magnesium and other trace minerals, but she says "it plays an important role in healthy bone formation because of its abundant collagen. Collagen fibrils provide the latticework for mineral deposition and are the keys to the building of strong and flexible bones." Promotes healthy hair and nail growth, thanks to the gelatin in the broth. Dr. Daniel reports that by feeding collagen fibrils, broth can even eliminate cellulite too."
Thanks, Lara! I will give it further study. I found this article: "Is BONE BROTH the new coffee? Fans of the meaty soup claim it boosts energy more than caffeine - and reduces insomnia". 6 RULES FOR COOKING BONE BROTH 1. Treat chicken and beef bones differently Chicken and beef bones should be treated differently. Beef bones taste best when roasted first, then need to be cooked for a minimum of 12 hours with lots of garlic, tomato puree, herbs, vegetables and, in the final stages, lime juice, ginger and a kick of chilli. Chicken carcasses are easier – simply simmer for 8-12 hours with a big handful of veg and herbs, and add lemon and extra helping of parsley towards the end. 2. Cider vinegar helps Drink a cup of broth and you’ll be getting a hit of calcium, phosphorus, magnesium, sodium and potassium Don’t forget to add a good splash of cider vinegar to your pot at the beginning of cooking – this helps extract the minerals. 3. Skim – and skim some more Set aside the first hour or two of cooking to skim, skim and skim some more. This gets rid of the impurities that float to the top of the pan. Try and keep the water as clean and clear as possible and wipe the edges of your pot when they are dirty. Skimming fat from the surface needs to be done regularly throughout the cooking process. 4. Uses loads of bones For a rich, robust broth, you need a whole lotta bones. I fill the pot, and then cover with water. 5. If it turns to jelly, you’ve won You know you’ve made a good broth when it turns into jelly in the fridge. That’s the gelatin from deep inside the bones, which is full of amino acids and a sign of a really good, nutrient-rich broth.
@Joe Riley : The bones shown all appear to have marrow in the center, if I'm seeing it right. Some bones contain little, if any marrow; would that mean they would be less useful healthwise, I wonder? See quote: "Now you ask about bone marrow, and I'm sorry to say that this delicacy also provides unacceptable amounts of dietary cholesterol. You probably should give it up", from: http://amarillo.com/stories/2004/07/30/fea_drgott.shtml#.Vv2F69UrLnA Mind you, all, I am not throwing "cold water" on the precept of the OP! Especially since my new Doctor believes dietary cholesterol ingestion has little effect on overall long-term blood cholesterol levels! Frank
I kind of agree with you on the cholesterol, Frank. I'd have to look into more to see what's true or not. It probably has some health benefits, I doubt the cure for cancer and not so sure you'll lose weight unless that's all you ate. Adding that to what you normally eat will not make you lose. It is delicious though and my husband ate it a lot yet he died from colon cancer.
" I'd have to look into more to see what's true or not" @Chrissy Page : The question of cholesterol in the blood is a most complex issue, which precludes finding "truth". In reality, the level of cholesterol in the blood varies hour by hour, even minute by minute, as the liver manufactures it, and dumps it into our bloodstreams. The amount placed into the circulation depends upon the types of nutrition bearing materials dropped down into the stomach (eaten). Regarding consumption of very high cholesterol-content foods, Eskimos, eating diets consisting of blubber gotten from seals and various other animals, do NOT have elevated blood cholesterol levels, generally, and experience a lower incidence of cholesterol-linked heart disease than we do here in the 48. Genes? Doubtful, IMO. The "Medical Policy-Wheel" seems to be at work in all of this. Spin it, get an acceptable result, yer OK. If the horn blows, Ahhh, like on Price is Right, you've lost out.
I see that Dr. Gott's article is dated 2004. "Livestrong", as well as others from 2015, say this: "A serving of beef bone marrow contains 6.79 grams of unsaturated fat, which is 10 percent of your daily requirement on a 2,000-calorie diet. It contains zero grams of trans or saturated fats. Unsaturated fats may help in reducing overall cholesterol levels. However, you should limit your total fat consumption to between 20 percent and 35 percent of your daily calorie intake." So the bottom line is, if you limit your intake to 3 servings a day, you might actually lower your cholesterol. Joe, when I made my batches of soup I didn't have any "froth" on the top. When I got my bones, one bone had a chunk of fat on the outside which I removed. You don't want any fat other than the unsaturated fat in the marrow. I'm afraid if people skim the gelatin off the top then they won't get any benefit from the gelatin.
Joe, maybe the reason I don't get froth on top is because I don't use anything with impurities in it. I use grass-feed beef, organic, and reverse osmosis water from Whole Foods. Hey, what happened to the recipe you posted? It looked like a good one. I was going to check to see how many pounds of meat it called for. I used one pound the first time and could it 11 hours but it didn't turn to jelly when cold like you mentioned in #5 so it wasn't successful regarding collagen. The second time I used 2 pounds and cooked it 48 hours….that worked! Most recipes call for 4 pounds so I put that in my OP.
The bone broth you order from Bonafide Provisions and the bone broth you buy at Whole Foods, which is made just like my recipe in post#1, both show a nutritional label on their packaging of Bone Broth that says there are 2.41mg of cholesterol in each 8 oz. serving….only 1% of the daily allowance. Frequently Asked Questions: http://www.bonafideprovisions.com/faq/ Their ingredients list is: Triple Filtered Water Organic Beef Bones Organic Onion Organic Apple Cider Vinegar Organic Garlic Celtic Sea Salt Organic Parsley They cook their Bone Broth for 24 - 48 hours. Freeze it for 1 year or use it refrigerated for up to 7 days. Incidently, their label also says there is 10 grams of Protein in each 8 oz serving which is 20% of your recommended daily allowance. So if you have the recommended 3 cups a day then that's 60% of your daily requirement.
Correction in OP: Hopefully Ken sees this and corrects it for me, but the cooking time for the Bone Broth should be 24 to 48 hours…preferably 48hrs. unless you're using a pressure cooker.
Yes Joe, the term is trendy now. It's nothing more than (soup) stock. It's always been a nutritious thing to eat.
Yes, the term "Bone Broth" is trending but the broth made from bones has been around since prehistoric times. Yes, Broth and Stock are made the same way so, as I see it, the difference does not lie in the definitions of "broth" and "stock", as much as the difference in how they are used. There's a distinct difference there. Stock is used for cooking other things like gravy and soups that don't otherwise have any bone/meat base to them like vegetable soup. Broth is used as a soup on it's own. I've never heard anyone order a cup of stock in a restaurant or to warm up on the ski slope but I've heard people order a cup of broth in a restaurant setting or on their sickbed to boost their immune system. I haven't read any "claims" that it cures cancer. I shared in post #1 that it was my daughter's friend's opinion that it cured her ovarian cancer. That was personal, not a scientific study nor a doctor's claim.
My mother made bone soup and my wife makes it now lots of times it is oxtail. We get the cows tail from the butcher in the neighbourhood for a long time I was the only one asking for it but after I recommended it to a few I need to be first in line now. The recipe is about the same as others except I use more vinegar to get as much minerals out of the bones as possible. I would recommend it to anyone who has an arthritis problem because you are getting out of the bones the same thing your body is missing when you have arthritis.
My mother made bone soup and my wife makes it now lots of times it is oxtail. We get the cows tail from the butcher in the neighbourhood for a long time I was the only one asking for it but after I recommended it to a few I need to be first in line now. The recipe is about the same as others except I use more vinegar to get as much minerals out of the bones as possible. I would recommend it to anyone who has an arthritis problem because you are getting out of the bones the same thing your body is missing when you have arthritis.
@Martin Alonzo , that makes sense about arthritis. Thank you for that thought. Also, regarding the vinegar…I use 2 TBSP of vinegar and 2 TBSP of tomato paste. It's acidic too so it also leaches the minerals out of the bones plus it gives the broth flavor. I made another batch tonight. I'm still fine tuning this process. I talked to the butcher gal at Whole Foods. She makes bone broth too so I asked her if she skims off the fat. She says she has a culinary background and was taught to skim it off. I was told by my daughter that I might lose the gelatinous collagen doing that. I just checked out the recipe from Epicurous and they say to skim the fat off. Both the butcher and Epicurious are not into nutrition though so it's hard to say. By the time I figure out the perfect bone broth, I'm going to be tired of it and move on.