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Bone Broth Q&A

January 27, 2020
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Bone Broth has been a staple in my home for several years now.  A few years ago our functional medicine M.D. recommended incorporating bone broth wherever possible for general GI-related health (the high collagen content is incredibly helpful in a variety of issues).  At that time, we were raising grass-fed and grass-finished cattle in Brighton, and I started having our processor save all of the bones for me.  After experimenting with slow cooking it for up to 48 hours (and suffering through the permanent "bonearomatherapy" that infiltrated our home), I happily started pressure cooking the broth, allowing me to extract the collagen and minerals in a shorter cook time. It was a messy and odiferous few years, but my kids were (often unknowingly) having Bone Broth with most meals.  I'd flavor the broth further and send them off to school with a cup in a travel coffee mug, cook soups and stews using Bone Broth as the base, use it to cook and flavor cauliflower rice, boost grain-free pasta dishes with it and even hide a splash here and there in veggie and fruit-based smoothies.

We're so happy to be loaded back up with bones...and Bone Broth... so we can help you avoid the time and mess of making it yourself!

Q: What is Bone Broth?

A: Exactly what it sounds like... its a rich and satiating broth made from the bones of our 100% grass-fed, grass-finished, pasture-raised beef bones, raised locally in Franktown.  This is different than stock which is made from the meat (and maybe some bones as well). We roast the bones first to start rendering the tallow (fat) and get a nice flavorful caramelization on the bones.  We also incorporate a little organic onion, organic carrot, organic rosemary, Himalayan salt and organic apple cider vinegar (ACV)  into our broth.  The first ingredients are for flavor, and the ACV helps break down the mineral content in the bones so the broth ends up high in both minerals and collagen. We then loosely filter the broth, so you may still see some rosemary leaves in your broth.

Q:  Why should I drink (or cook with) Bone Broth?

A:  As mentioned above, Bone Broth is incredibly rich in both minerals and collagen.  Collagen has a remarkably healing effect on gut health, working to heal and tighten loose junctions in the GI-tract wall (referred to as "leaky gut" that is often a result of eating food that we may have sensitivities or intolerances to without being aware of them).  Not to mention collagen is great for our skin, hair and nails. 

Q:  Why do I need to make sure my Bone Broth is made from 100% grass-fed and grass-finished beef bones?

A:  Bone Broth is also rich in CLA (conjugated linoleic acid), a fatty acid compound that is found in meat and dairy that is an extreme antioxidant.  Beef (and bones) from100% grass-fed and grass-finished cattle is reported to be 300% - 500% higher in CLA's than grain-fed beef/bones.  

Q: Ok, I'm convinced, but what does one do with Bone Broth anyhow?

A: Bone Broth that arrives from us has been flash-frozen to preserve nutrients.  You can defrost a jar in the fridge for a night or two, or in a bowl of warm water.  It's best to heat it up gently on the stove to preserve nutrients (but full disclosure here - I just throw mine in the microwave... sue me, I'm busy!).  I like to add a little extra Himalayan salt and drink it as an afternoon snack to get me through the slump.  You can fancy it up with add-ins like turmeric, ginger, lime, coconut milk etc.  You can also cook with it.  Anywhere you'd use stock or water, sub in Bone Broth for some extra flavor and nutrients!

Q: What is that solid layer floating on top of my Bone Broth?

A: That's tallow (beef fat that is naturally rendered out of the bones when we cook them).  That fat is where all of the CLA's (see above) reside and is super nutrient-dense.  I leave the fat cap in the broth and just stir it in, but if you have gallbladder issues and need to keep your (even healthy) fat intake low, you can just scoop it off.  That stuff is liquid gold, however, so don't throw it away!  You, or a friend, can use it to roast veggies in... yum!

Q: I have Histamine Intolerance or Mast Cell Activation.  Can I still drink your broth?

A:  "Normal" Bone Broth is slow-cooked for up to 48 hours to extract all of the collagen and minerals in the bones.  However, this also raises the histamine levels in the broth.  We pressure cook our Bone Broth for 2 hours, which allows us to extract the same nutrients, while still keeping the histamine level low.*disclaimer, everyone's body is different so be sure the listen to what yours is telling you.

Q: I have Celiac Disease.  Can I still drink your broth?

A: Our broth is free of any gluten-containing ingredients.  However, this batch was made in a shared commercial kitchen that does contain gluten. We use separate/dedicated equipment, however, we cannot guarantee that it is free of gluten cross-contact.

Happy eating!

Kristin

Kristin Varela-Schild

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