More about Delicious Bone Broth – Troubleshooting

Past the Fundamentals of Bone Broth

In 2014, I wrote a post covering all the fundamentals of making –> bone broth.  Since that time, I’ve learned even more about bone broths, stocks, and meat broths.  If you are just getting into bone broths you may want to start at my basics of bone broth post.  However, if you are ready for some more bone broth knowledge, read on.

 

Bone Broth Troubleshooting - Boholistic Mom

Gelatinization

One of the goals of making a true bone broth is gaining the gelatin from the bones.  Gelatin, as mentioned in my other broth post, improves collagen status, thus supporting skin health and supports digestive health.1  The structure of the gelatin is what makes the bone broth “gel.”  When the broth has been adequately simmered and the nutrients have been pulled from the bones, beef broth and chicken broth should become somewhat solid when cooled.  Think jello.

If your broth does not “gel,” you may not be gaining the gelatin that you desire.  Heat and lack of nutrients are the two primary causes for bone broths not becoming solid in the refrigerator.  If you boil your bones rather than simmer them gently, you will break down the gelatin.  Let me be very clear.  When your food is overheated and processed, your body cannot absorb the broken down nutrients.  Our food contains the building blocks for our health.  Take care with the building blocks as you reheat your food and when you simmer your bone broth.

Gelatin can become broken down if heated too high for too long.

The other reason that your broth may not gel is due to lack of gelatin in your pot.  If you do not […]

By |April 11th, 2016|Brooke S., Real Food Recipes, Traditional Recipes|3 Comments
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Making a Bone Broth

 Making a Bone Broth

When considering real food and traditional foods, the journey cannot truly begin without the basic knowledge of bone broth.  Our ancestors could not have survived without broth (or stock) and many traditional cultures used broths as the fundamental building block for many recipes.  Only within the last 100 years has broth become a thing of the past being replaced by broth in a carton, can, or even worse broth by bouillon cube.  The flavors of soups, curries, and other recipes have suffered from the loss of knowledge about traditional broths and many households no longer recognize the authentic taste or texture of an authentic broth.

Traditional Bone Broth RecipeWhat is Bone Broth?

“Broth (or stock) is a mineral rich infusion made by boiling bones of healthy animals with vegetables, herbs and spices.”1 Broth is a highly nutrient dense super food!

Why Bone Broth?

What doesn’t bone broth have?  As I researched the benefits and the mineral properties of bone broth, the information regarding the benefits were extensive.  Here are a few basic “why’s” to bone broth:

  1. Calcium2 – important for strong bones and teeth
  2. Magnesium2 – vital for many needed inner processes including calcium management
  3. Glycosaminoglycans2 – important for connective tissues, tendons, and joints
  4. Phosphorus – Bones are made of calcium and phosphorus7
  5. Amino acids proline – “vital for healthy connective tissue (ligaments, joints, around organs, etc)”1
  6. Amino acids glycine – “plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing” and “Glycine is […]
By |February 28th, 2014|Brooke S., Real Food Recipes, Traditional Recipes|3 Comments
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