Bone Broth: A Broth that Can Do More than Cure A Cold – IDM VI

posted in: Food, Health and Nutrition, IDM, Recipes | 58

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Remember when you were a child and suffering from the common cold your mom would probably have fed you some chicken soup?  Turns out your mothers really did know best after all!  According to an old South American proverb a “Good broth will resurrect the dead”.  While the latter statement is a bit of an exaggeration, there is a lot of scientific evidence demonstrating the many health benefits associated with a good, wholesome broth (1).

 

Meat broths were traditionally made from the boiling the bones of the animals with vegetables, herbs and spices for several hours.  Cooking time is important here because it requires several hours for all the nutrients and minerals to come out of the bones and into the broth.  Humans have used bone broth universally in traditional cuisines all over the world for thousands of years (2).  Bone broth remains a staple in household kitchens and the finest restaurants in many cultures throughout the world.  Just not so much in North America…

 

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The store bought variety of soup broths cannot compare to the quality of a good, homemade broth.  Today these canned, boxed, or powered broths lack many of the health boosting properties of homemade broth.  It doesn’t matter whether or not they are labeled as organic either.  These “quick and easy” broths go through extensive processing to decrease cooking time and are jammed packed with all sorts of chemicals and preservatives.  Do your best to avoid consuming this highly processed store-bought alternative!  Do not add bouillon cubes for flavouring.  These are often full of chemicals and monosodium glutamate.  Season instead with herbs, vegetables, spices and sea salt.

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Bone broth is a highly nutrient-dense food.  It is rich in minerals such as calcium and magnesium, in forms the body can easily absorb.  It is also rich in the amino acids glycine and proline, which are not found in significant amounts in the muscle of meat – what we primarily consume (2).  Vinegar is often added to bone broth preparations to more quickly dissolve the nutrients from the bone.  The amount of vinegar is often too small to be noticeable in taste.

 

open-uri20121015-15814-1d7psmp-300x200Bone broths are extremely inexpensive and easy to prepare.  They can be made from the bones of healthy animals such as beef, bison, lamb, poultry or fish.   Many ethnic food stores will sell the bones alone for very cheaply.  At a local Chinese grocery in Toronto, you can buy 3 chicken carcasses for $1.50.  Pork neck bones cost only $0.69/pound.  That means using 3 pounds of bones would only cost you $2.10 for a large pot.  They can be used in soups, stews, gravies, sauces and reductions.  You can use them to braise and roast meats, or for sautéing or roasting vegetables.  Drinking a cup of hearty bone broth every day also may help improve digestion, fight infection, build muscle, reduce joint pain and inflammation throughout the body (2).

 

What Makes Bone Broth So Nutritious?

High Mineral Content

Bone broths contain the minerals of bones, cartilage, marrow and vegetables as electrolytes, which is a form the body can easily absorb in the gut.  It is one of the best sources of usable calcium and magnesium.  In cultures where dairy products are not available, bone broth is an essential component to their diet.  These minerals are very important for the development and maintenance of strong bones and tooth health.  They are also critical for proper heart and nervous system function, and muscle growth and contraction (3).

 

Cartilage

Cartilage in bone broth may help treat symptoms of degenerative joint diseases, including rheumatoid arthritis.  It contains chondroitin sulphate and glucosamine, which are commonly sold as supplements to reduce inflammation, arthritis and joint pain (4).

 

Collagen And Gelatin

Collagen is found in the connective tissues of both bone and cartilage.  It supports healthy joints, hair, skin and nails.  It has been shown to help in the treatment of rheumatoid arthritis.  Some think it may also reduce the appearance of cellulite as it supports smooth connective tissues (4).

 

Collagen a particular protein found in the body and gelatin is a food term referring to extracted collagen.  As the broth is cooking the collagen extracted from the bones and cartilage and converted to gelatin.  If your broth has been properly prepared, it will gel when it is cooled.  If your broth doesn’t gel, then it is likely you added too much water or did not cook it for long enough.  The more “jelly” it is, the more nutrients it is packed with.

 

Gelatin is thought to be one of the most unsung heroes in our diets. It is by no means a protein, but it helps the body utilize ingested protein more efficiently.  It aids in digestion and has been proven to help improve the symptoms related to many intestinal disorders such as hyperacidity, colitis and Crohn’s disease.  It can help heal leaky guts, prevents bone loss, and builds healthy skin, hair and nails.   It may also be beneficial in the treatment of many other chronic disorders such as anemia, diabetes, and muscular dystrophy (4).

 

Gelatin contains large quantities of the amino acids, glycine and proline.  Both amino acids play a critical role in wound healing and muscle growth and repair.  Glycine is important for the synthesis of DNA, RNA and many of the proteins found within the body.  It aids digestion by helping to regulate the synthesis of bile sales and secretion of gastric acids, helps regulate blood sugar levels, and is required for proper functioning of the central nervous system.  It can be converted to the neurotransmitter, serine, which promotes mental alertness, improves memory, boosts mood and reduces stress.  It is also important for detoxification within the body (4).

 

Proline is critical for healthy skin because it has a major role in the structure of collagen.  It helps the body breakdown proteins to be used for the creation or new, healthy muscle cells.  Studies have shown it may play a role in reversing atherosclerotic lesions by enabling blood vessel walls to release build-up (4).

 

Fasting And Bone Broth 

Historically bone broths have been used during periods of fasting.   The broth helps the body detoxify while you are fasting and prevents muscle degradation.

 

How to Make Bone Broth

 

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It is always best to use high quality bones when making a bone broth.  Try to purchase bones from grass fed cattle or bison, pasteurized poultry and wild fish.  Bones from chicken, duck, turkey or goose can be saved from leftovers and frozen.  You can also purchase bones from most local butcher shops or local farmers.

 

 

Bone-Broth

You want your bone broth to be as jiggly as possible!  If it isn’t, then you have most likely added too much water or haven’t cooked it long enough.  The bone broth should have a similar consistency as jell-o once cooled.  It will liquefy once it is re-heated.    The broth can be stored in the refrigerator for up to 5 days and in the freezer for up to 6 months.

 

 

 

 

Bone Broth Recipe

 

–                2 – 3 lbs of bones

–                1 onion, coarsely choppedbone-broth-veggies-2

–                2 carrots, coarsely chopped

–                2 stocks of celery, coarsely chopped

–                2 tbsp of raw, unfiltered apple cider vinegar

–                1 tbsp of salt

–                1 tsp of whole peppercorns

–                Other herbs and spices

 

  1. (Optional) Roast the bones in the oven on a roasting pan at 350°F/177°C for 30 minutes.  This gives a nice flavour to the bones.
  2. Place the bones into a stockpot and pour cool water over the bones.  Add the raw, unfiltered apple cider vinegar, and let sit for 30 minutes.  The vinegar helps make the nutrients from the bones more available.
  3. Add the vegetables and dried herbs.
  4. Bring to a vigorous boil, then reduce to a simmer.
  5. For the first few hours try to remove any impurities that are on the surface.
  6. When 30 minutes are remaining, add any fresh garlic or herbs.
  7. Remove from heat and let cool for 5 minutes, then strain.

 

Simmering Times

Chicken/Poultry 8 – 24 hours

Cattle/Bison 12 – 24 hours

Fish 8 hours

 

 

Freezing Tip: Freeze in ice cube trays. One ice cube defrosted is the perfect size for the average coffee mug!images-4

58 Responses

  1. Thank you! Very informative. This is the best I have read regarding bone broth.

    What are your thoughts on gelatin? I use Great Lakes brand and they have 3 kinds- 2 from beef and one from pork.

    Also, any information about using grass fed, undenatured whey protein?

    • Hi Terri – I think adding extra gelatin may be beneficial, especially in the chicken stock. From what I have heard the Great Lakes brand is very good. Use the one with the red label though, not the green. I would not add whey protein to it. I would leave it as is.

      • I used the red label for years and recently switched to the green label. I’m curious why you recommend not using the green. Thanks!

  2. William Crawford

    Dr. Jason Fung,
    You talk about fasting in association with your IDM Program
    Unfortunately I can find nothing on your web site concerning the subject of which I am very interested.
    Having practiced it in my past a few years ago, I am 72 now, was 40 something then.

    What I am seeking is how does fasting apply in a IDM regiment and what kink of fasting is it?
    Water only, rice, fruits, juices ???????

    Some direction would be greatly appreciated.

    • Some general information will be upcoming in the blog. We avoid specifics since there are many situations where close medical supervision is necessary.

  3. R. jORDAN

    I, too would like to know how and what to use during fasting. I would like to know if the items I am using are going to be useful when I start your program. I also need to know what herbs should I begin with. Thank you. My next doctor’s appointment is March 23rd. I would like more info so that I can discuss more facts with her. Thank you.

    • Fasting is simply the voluntary withholding of food. Time and frequency up to you. But best to have medical supervision esp. If on any medications

  4. Kathy Teff

    I live in South Carolina. I cannot come to Canada. How can I get your treatment down here? Do you have the fastong information to share with my doctor or with me. What do you do when your sugar drops too low? I need help!

  5. Enrique Espinosa

    Hello Dr. Fung I’m a type 2 diabetic with real interest in your dietary program. My Dr. really is resistant to taking me off my meds. I have successfully removed myself off insulin in 6 weeks, but she is reluctant to take me off metformin and glimepiride. I do have DPN and gastroparesis and i feel terrible most of the time. I live in the San Diego Ca. Can you please advise me on your remote program? Thank you Enrique

  6. Wow! Can’t believe the goodness of gelatin from bone broth.

    I realize why my knee joint pains from long cycling disappear after a week long drinking of bone broth. I make broth from goat/lamb bones.

  7. Do you drain and rinse bones after 30 minute vinegar soak? I have made it both ways,but was curious what you do.

  8. Adeline

    Hi Dr. Fung,

    My husband and I did try fasting once/twice a week, just to stay fit. We use clear bone soup as you suggested as substitute for lunch/dinner. I made sure we skimmed any oil also. We love soup and did find fasting is much effective than dieting. While I have no issue, my husband quite often has diarrhea on the fasting day, usually after drinking the soup. Since it does not affect me the same way, I was quite sure it is not the soup. If he drink soup and eat other things, it seems to have not issue. However, it is happening 3 out of 4 times he fast without any solid food. Kind of weird. Would you have any suggestion why it happen? Does that mean fasting is not suitable for my husband?

    • He may be sensitive to the bone broth on an empty stomach. Have him try skipping bone broth on fast days and use herbal teas instead – sometimes called a ‘detox’ or ‘tea-tox’

  9. Does anyone else use chicken twice? I drain off the 8 cups of broth from one whole chicken after 24 hours and then reheat the bones and meat with new water and sea salt and Great Lakes gelatin (Just 1 TBS). I will add a hamberger pattey and over easy egg to the soup so protein is mix and not just one source. Also easy to adjust the dose of protein since the broth can at best be an estimate (6? Grams per cup?) Eric

    • Hi Eric,

      I don’t reuse my bones, but there was a registered dietician on Dr. Oz’s program that said you could.
      http://www.wellbuzz.com/dr-oz-diet/dr-oz-beat-fatigue-replacing-morning-coffee-bone-broth/

      Apparently there is a restaurant in New York that serves broth. Take a look at their menu. http://brodo.org/menu

      I talked to my local meat counter clerk and he said that when you cook the bones for 4-5 hours, it only used approximately 30% of the nutrition from the bones; therefore, you could reuse the bones again. He said that it was like a battery–the more you used the bones the less nutrition there would be. However, because I leave my bones over night and cook them for 12-14 hours, he did not think it would be a good idea to reuse them. Because I want maximum nutrition, I do not reuse my bones.

      From Dr. Oz’s program, I understand that a lot more naturopathic doctors are now recommending to their patients to have homemade broth daily.

      From a youtube video, I noticed that Dr. Stephen Phinney, who lectures on the LCHF diet, recommends drinking two glasses of broth per day.

      I find that making broth is quite expensive. They don’t actually sell soup bones at my local Save On Foods grocery store. Apparently they no longer have a butcher and everything is brought in prepackaged from the factory. The meat counter clerk told me that when they do get soup bones in they can’t keep them in stock. Apparently a lot of people with dogs buy them up in bulk when the bones do come in.

      This past Saturday, I did go to my local farmers market and discovered that they do sell bones–bison, lamb, beef, and pork. They seemed reasonably priced. The only thing is the market is only open one day per week. But I think it would be worth it to get up early and to support our local farmers. At any rate, I did notice they had a little meat still on the bones.

      The first time I made beef broth I wound up using beef back ribs and stewing beef. With all the veggies, it came to just under $20. It was an expensive broth, but boy was it good!

      I also just discovered a you tube video with Dr. Natash Campbell McBride regarding her GAPS protocol. She has wonderful information on broths at her web site. http://www.gaps.me/preview/?page_id=28 (I found it interesting that she tells you to save the bone marrow and eat it. I had just been throwing it away.)

      Years ago, I saw a herbalist. She wanted me to do bone broths and make my own sauerkraut. At the time I was too sick, though. She recommended this book, Nourishing Traditions.
      http://www.amazon.ca/Nourishing-Traditions-Challenges-Politically-Dictocrats-ebook/dp/B00276HAWG

      It was only when Dr. Fung said that he used it in his fasting program that I thought I better get on to this. I do find it a lot of work and labor intensive. …but this just may be because I am that sick.

      Well, this is probably a lot more than you wanted to know. But, as you can see, I’m excited about homemade broth! …in fact, I’m drinking a glass right now! …cheers! 🙂

    • Hi Eric,

      Oh, I forgot a very interesting lecture by Kaayla Daniel on bone broth. Check it out.
      https://www.youtube.com/watch?v=3ZrgETZzb0A

      Enjoy!

  10. Francesco

    Have you tried using a pressure cooker to reduce cooking time? Would that effect the nutrients in any way? How much water needs to cook off in order for the cooled broth to be able to reach that jello like consistency?

    • I too have the same questions about making broth. I always pressure cook. But does that in anyway destroy the goodness of broth? I do get jello like consistency when my soups/broths/curries cool and they are all made using the pressure cooker.

    • Francesco

      I’ve made 5 individual batches of broth since my post on June 9th, two batches in a slow cooker and three batches in a pressure cooker. The slow cooker batches ended up being smaller in volume and the pressure cooker batches all became jello-like when cooled except for the chicken which was very thick nonetheless. The bones out of the pressure cooker crumbled with little physical force after removal; I’m assuming that this indicates success in removing the nutrients from the bones and into the broth. All in all, I’m happy with the shorter cooking time of the pressure cooker (2 hours minimum or 3 hours maximum is what I’ve done). Of course, the best part has been the enjoyment of the broth itself. As for health benefits, I have noticed an improvement in my metabolism, energy and better control managing snacking habits.

  11. Kathy from Maine

    At the end you give the tip to freeze the broth in ice cube trays, and that one ice cube defrosted is the perfect size for the average coffee mug. An average ice cube is only a couple tablespoons. How is that enough for an average coffee mug? My mugs hold 12 oz of fluid.

    Are you saying that one broth ice cube is a serving? I’m assuming you don’t dilute it with more hot water.

    • Good question….I’m not sure either. It seems that diluting it in hot water would be fine. You’re not losing any of the broth – just diluting it. So perhaps it’s one cube in a hot mug of water – and you’re on your way to health…….

    • Ditto! An ice-cube sized portion of bone broth is the right size for a coffee mug? I feel like I’m missing a step or something >.< help??

    • Vivian M White

      It actually says “one tray” is the equivalent of one cup, not one ice cube.

  12. Greg from Virginia

    Dr. Fung, I’m taking Glucosamine HCI (1500mg)/Chondroitin Sulfate (1200mg) daily with 2000mg of vitamin C. I’ve been an LCHF “user” for just over three years (Taubes). Very successfully and have maintained fairly well. I’ve recently found your site and have devoured your blog posts and implemented a IF regime over the past two weeks……it’s awesome…..thanks for the information. Please provide any comments on my use of the Glucosamine and Chondroitin and the Vitamin C. Thanks again for this site and your blog.

    Dr. Jason Fung: I see nothing wrong in using those supplements.

  13. My broth is quietly bubbling away at the moment. It’s the carcass of a roast chicken, skin and meat scraps intact, with herbs/ veggies as in the receipt above. Once done I’ll strain off the broth, but I wondered if there is any way of calculating the Kcal/ Carb/ Protein/ Fat content of the recipe?
    Thanks,
    Lynsey

  14. I’m 59 and am on my first fast. I boiled up the bones from a couple of roasted organic chickens and the broth is really helping me feel sustained. I read Megan’s story which was very inspirational and noted that she drinks it 3 times a day so that may be my strategy. My background is that I got up to 196 lbs even though I had been eating healthy for a couple years – very little processed food, no sodas, no shakes, mostly fruits, vegies, proteins, dairy and whole grains. Since I only lost 5 pounds after two years, I did the Atkins diet for three months and that lowered my Hgb A1c to 5.8 from 6.2 and I lost 22 pounds. Then I hit the plateau. Luckily I discovered Dr. Fung who has blown my mind with his dietary approach to obesity, diabetes and metabolic syndrome. I’m a nurse and his views are opposite every thing I was taught – nobody ever said that too much insulin was the problem – and yet he has won me over mainly because of all the studies and research that he presents in his videos. I also got a bunch of blood work done before starting fasting and in a few months after I’ve settled into an intermittent fasting routine I’m going to get retested and let the evidence be my guide. I’m very optimist and hopeful.

  15. I live in a rural area and do not know of anywhere I could buy bones for soup. I have made a broth by simmering a whole chicken for 24 hours in the slow cooker then throwing away all the meat. Does this have the same goodness and does the protein from the meat go into the broth too?

  16. I have tried using the pressure cooker I have – to do the bone broth – but am not really reaching the ‘gelatin’ stage…I’m not sure if I’m adding too much water or just not doing it long enough in the pressure cooker. I use about 2 lbs of large bovine bones from the butcher with some vinegar and carrots, celery, S&P, and onions. Please advise. Thank you!

    • Additional info – using about a quart of water and a quart of veggie broth with this process for about 20 minutes after pressure is achieved and letting it naturally lose pressure after cooking – generally the process takes about an hour and a half. It seems somewhat tasty and freezes nicely – and i usually add about a 1:1 ratio of water when heating it back up from frozen cubes – but it is not a gelatin per se at any time.

  17. Guion Leach

    I have been making beef and chicken broth for about 6 months now and love the flavors. Sometimes they gel and sometimes not, but learned through reading these comments that I may been using too much water. So far only using the slow cook method on the back of the stove after bringing to a boil and skimming for about an hour. I also recently bought an Instant Pot and love it, but it never occurred to me to use it for making the broth! I also have canned broth, not made with bones when I first started learning about broth, but not bone broth, in quarts in my 21 qt pressure canner. Now that I am into BONE broth and want the maintain the gelatinous state, and having only the small freezer across the top of the fridge, and little fridge space as well, I was wondering, if after making a gelatinous bone broth, if I then pressure can it in quarts, will I lose the effects of the gelatin and collagen? I have heard it will not return to a gelatinous state, but will the benefits of the gelatin and collagen be destroyed? I am Type to diabetic and have read bone broth is so beneficial for diabetics, I really want a store of broth to have on hand to not only drink some daily, but to fast with two days a week, but I can not constantly be making broth. Could you please advise me whether to pressure can quarts, or just make small batches that will produce only what my fridge will hold for a week. I really don’t have much space there either as I rent, as in all rentals, you have smaller appliances. Someone please reply to this post.

    • I am doing a week worth of bone broth in my Instant Pot (2 hours on Meats and enough water to cover the bones) and keep the broth in the fridge. Cooking Friday night holds until next Friday dinner. No need to store in the freezer

  18. Just wondering about the bits of fat in the broth I made. I just started my first fast today and had previously made turkey broth and frozen it before I had even thought about fasting, so I did not skim off any fat. It’s a minimal amount, maybe half a teaspoon in two cups I’ve had for “lunch” 🙂
    Will this ruin my fast, or is a bit of fat in the broth ok? Thanks!

  19. Guion Leach

    Thanks Elena for your reply! I think I will just try to do a week’s worth at a time. However, I would really like to make larger batches at a time, even if by slow on the stove method and THEN be able to then Pressure Can it in quarts in an All-American pressure CANNER. I still cannot find an answer as to WHY the bone broth can NOT be “CANNED” if broth can be canned? Some say it will go bad. But how is it any different from the canned or packaged broth at the grocery stores? Is it the content of the gelatinous state, but there are cans of consomme which are gelatinous? I assume that if I reheat the bone broth, obviously it will not go back to a gelatinous state., because heat “melts” it. I know it is preferable to eat or drink the gelatinous bone broth as it is made (ex. a week) or frozen a few months. My question is: Is it okay/safe to put the already made bone broth into quarts and “pressure can” it in an actual pressure CANNER to be able to keep for longer storage? I do not intend to keep it a long time, just to have on hand when I can not find bones or do not have the time. Then a follow up question, if it IS okay to “can” it from a safey standpoint, would that destroy the effects of the collagen? I assume the nutrients will still be in the broth, or are they damaged by the canning process? Can someone address these questions who knows about bone broth and about “canning?” Again thank you Elena I will try out your suggestion, even though I am still looking for answers about the canning.

  20. Hi,
    I was curious about the beef bone broth fat and fasting. I have noticed that the beef bone broth has at least a cup of fat. Is this good fat? Am I supposed to drink it? In the past I have skimmed it all off but now (post LCHF), I’m not so sure. Do I keep some of the fat in the broth, all or get rid of the lot? I’m currently attempting a 3 day fast.

    Thank you very much for your work and passion. I have been watching your lectures online and they are great. I wish I could inspire my aging diabetic cancer ridden parents to do the same.

  21. Kai Roos

    Dear Dr. Fung,
    On fasting days (MWF fast til dinner) I notice a hypoglycemic measurement on my blood meter (3.5). Is this something I should be concerned about?. The meter flags the low blood sugar according to preprogrammed values? This stumped me because I thought that if you are Keto-adapted then your body adjust to compensate and not drop below what is ‘normal’? I have been Keto adapted for two months mostly in the higher ranges of 2.5 to 4.0 ketones values.
    I suffer from aching joints and poor sleep since beginning the diet. Epson salts soaks seem to help this. I am a 53 year old pre-menopausal woman. Btw I thought after 6 months of a lose of menses I was menopausal. After one month on the diet my menses started once again and my libido improved. That can’t be anything but a good thing….
    KC from Canada

    • sten Bjorsell

      I have also seen blood sugars below 4 on fasting and since I feel fine and well focused – as far away from fainting one can be – I take it that ketones are up and compensate! I saw a diagram showing how blood glucose drops as ketones go up while the sum the two remains around 5 to 6.
      On fasting or high fat I would hence ignore the meter warnings. Read more about the bone broth in DR Fungs article above as well made broth is just the right things for aching joints. Best combined with fasting water fasting.

  22. Melinda

    Hi everyone, how in the world can I get 2-3 pounds of chicken bones to make this broth? It seems impossible!

    • Jeanne Trespicio

      You can order bones online. I often buy from whole foods but also order from us wellness meats online. There’s also a company that sells supposedly good bone broth with no additives. http://www.Bonebroth.com
      I bought some haven’t tried it yet

    • Vivian M White

      When you cook a whole chicken, just freeze the carcass. When you have enough, make soup.

  23. […] hjärna. Nu kickstartar jag! Kylskåpet är urätet och gapar tomt. Nu blir det örtte, hemkokt benbuljong och vatten i minst sju dagar, är […]

  24. […] Intensivedietarymanagement.com. (2014). Bone broth: A broth can do more than cure a cold […]

  25. Joseph Sims

    I have a question about the broth recipe. Its 2-3 lbs of beef bone to what amount of water? The recipe does not include water amounts.
    Thank you

    • Melissa Wilson

      just make sure everything is covered … put ingredients in pot, cover with water, simmer away

  26. I tried making this last year in a slow cooker with beef bones but the smell made me feel sick so I ended up throwing it all away. I believe chicken bones wouldn’t be as bad so I take it you strain off the veggies and just drink the clear liquid?

  27. Melissa Wilson

    Is microwaving bone broth bad? or should I be taking it to work already hot in a thermos?

  28. After reading the Obesity Code, I plan to go back to practicing IF. My metabolism is completely broken so I would like to fast for 3-4 days. I have always read that consuming more than 50 calories will break your fast. I read another book recently that talked about sipping on bone broth throughout the day whole fasting and drinking up to 6 (8oz) mugs each day. That would total between 300-500 calories depending on the type of bone broth. Will that not break my fast? Thanks in advance for your input!!

  29. Love bone broth and it’s amazing healing capabilities! Make sure to use organic, grass fed beef for the best results.
    http://resetfactor.com/dr-kellyanns-bone-broth-diet-review/

  30. My son bakes chicken breast and swai fish for his special diet (just a bit of seasoning). I have him save the juices after it is done. This broth gels nicely. Is this as beneficial as bone broth? Or do you need to make the broth with bones in order to get the healing benefits?

  31. Carin Oelofse

    Re the bone broth : Not sure if I am overlooking, but cannot see the amount of water to add and this is apparently a crucial part of getting the right consistency (like Jell-O)

  32. […] to Megan Ramos from Intensive Dietary Management, the gelatin in bone broth can help to alleviate the symptoms of diabetes and aid in blood sugar […]

  33. Do you recommend skimming the fat off or drinking with the fat?

  34. In Dr. Fung’s book, “The Complete Guide To Fasting” he has a recipe called, “Essential Bone Broth” and the fat is removed after the broth has been cooled and strained. This recipe also adds green and red bell peppers, otherwise it’s the same as the one above.

  35. Interestingly enough, laboratory testing of bone broth does not show it to be a mineral rich food. At least not the minerals that you would expect i.e. calcium. Take a look at this, the results were repeated with a second laboratory and the calcium content of the bone broth was actually lower than the water they started with.
    http://www.alive.com/health/bone-broth-analysis-reader-research/

    Also, bone broth has approximately 50 g of protein per liter. This was certainly mitigate many of the benefits of fasting as even a small Amount of the amino acid Lucian would completely shut down Autophagy. In certain cases i.e. cancer recommending bone broth during the fast maybe irresponsible.

  36. Alejandro Mihanovich

    Hi Dr. Thank you very much for your help and insights. I’ve been doing an 18-22 hr fast since last August and lost 14 KG (about 30 lbs) since then. I am still 3kg more to go but still I want to thank you for all your videos, posts and info on the internet. It’s been very helpful and there’s no doubt in my mind I will achieve this goal. Now I want to master the famous bone broth cooking. I really want to learn to do this because I was too lazy to try it earlier but also I want to add this to my regular diet whether I’m fasting or not. So here’s the question: I’m using a heavy pot with a heavy lid (always closed). And I noticed that even though it’s on the smallest of the fires, it’s bubbling maybe a little too much. I don’t think it’s boiling because it’s not overflowing. Should I remove the lid and simmer “openly” (sorry, I don’t know one single word to say “to cook on the stove without a lid”). Thanks in advance!!!

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