~ Food Has Power ~
Bone broth is a great non-dairy source of calcium. The longer you cook it, the higher the minerals, and if you add something acidic (vinegar, lemon juice, kombucha...) that will also get more minerals out.
If you start with bones that have some connective tissue (chicken wing tips, chicken feet, knuckle bones, shanks) you will get a lot of gelatin, which is good for digestion and for the villi in your small intestines.
If you use marrow bones, the fat at the top will have lots of vitamins, including vitamin K2.
I like to use bone broth to cook things like rice, and to make gravy. I'm in love with gravy right now :) What are other good places to put it?
Beet Test (stomach acid?)
From Nutritional Herbology by Mark Pedersen
Per 100g dry weight:
Calcium - 2900mg
Magnesium - 860mg
Potassium - 1750mg
Selenium - .22mg
Zinc - .47mg
Thiamine - .54mg
Riboflavin (B2) - .43mg
Not sure how much 100g is in cups, though?? So, maybe a cup of nettles = 100g. But, not all of the calcium in the nettle leaf is infused into the infusion. So, not sure how much calcium remains in the final product.
I never get anything to skim, either.
I just get a whole organic chicken. They put arsenic in non-organic chicken feed!!, so I would not be comfortable eating that.
Costco has organic chicken the cheapest anywhere, ime.
Organic beef bones are hard to find and cows are not meant to eat grain. We get 100% grass-fed bones for $5 a (huge!) pot of bones locally. Check Local Harvest for a source of 100% grass-fed beef. They practically give the soup bones away. http://www.localharvest.org/
What do you think about using a pressure cooker?
That is a really great article! Thank you for sharing!
Pat Robinson said:
This is an amazing article about the extensive nutritional benefits of bone broth!!
Just want to add that I read somewhere that non organic bones do not produce a jelled broth. That's not true. Mine jell, though I definitely give preference to organic bones/meat. Sometimnes I even throw away non organic bones.