broth

I found it very interesting so I made a topic. , its good to know,hopefully the numbers are legit(it seems to be!) It also has analysis of green broth, nettle,Dandelion. Bone Broth Analysis: Reader Research | alive

I got some ('organic') ones the other day for a change. Made a really really thick broth compared with similar quantities of the beef or lamb cuts I usually get. The solids, after I spent way too long separating the bones and claws from the meat and skin, tasted pretty good cooked up with onion...

Effects of chicken essence on recovery from mental fatigue in healthy males Background Fatigue is a common symptom in modern society. There has been a recent resurgence of interest in traditional remedies for fatigue. Chicken essence, which is rich in anserine and carnosine, has been widely...

Hello everyone just thought about something maybe it will help somebody out I bought some beef from a local farmer who raises his callous naturally and got some bones as well well my wife made some bone broth she boil them for about 5 hours a little later I ate them a couple of bones I just ate...

The healthiest time of my life was when I spent a ( Canadian ) winter consuming daily bone broth. I could take the garbage out to the road wearing a t shirt in freezing weather. This while others were getting colds and flus . I leaned the recipe from a European family who used their slow cooker...

Hi, I am new to this board, and Peating, but I am having good results so far only a week in. Yay! I was wondering what the main difference is between taking collagen as a protein supplement, and gelatin? I have searched the forum, and it says that gelatin is cooked collagen, but is there any...

Just a few sundry questions on diet I'm looking to start making tortillas. Does everyone only use masa harina or do you find that organic corn flour is as good? I looked at one brand of tortillas that uses harina and then looked up the only preservative in there, something do with wood...

When does the intense heat of a pressure cooker start to "ruin" bone broth's chance of gelling as opposed to it remaining liquid when refridgerated? I've tried pressure cookers as well as reglar large pots to boil but get mixed results. Is a long "moderate" boil in a pot, 12-24 hours better...

My temperature almost never gets above 98, even if I drink red bull or eat massive amounts of carbs. It usually hovers around 97.4-97.7. I made a beef, potato, vegetable soup that I've been eating the past two days, and twice now I've observed my temp rise to 98.4 within 15 minutes of finishing...

The bag of pork rinds I got has 7 grams of protein and there are 7 servings in a $2 bag. It says (not a significant source of protein). How is 49 grams of protein not significant?! Lol.

Saw this company on the food network last night. Could help those (like me) that don't have the time or skill to make homemade bone broths. http://hotlovesoup.com/soupscoop/

My current batch of bones produces broths that are thick, milky white & opaque W/ usual fat atop but won't gel, though they're the same grass fed beef bones I used before. What's the problem, and, is the "broth" they produce worth consuming?

Is green slime floating at the top of the pot a good indication that the bones you're using were from grass-fed cows?

I don't eat beef or pork products. I do eat poultry and seafood. I was trying to figure out what to use instead of gelatin since I can't find poultry exclusive gelatin. Would chicken broth be acceptable? And have the same benefits? Also is gelatin necessary outside of eating muscle meats?

Hi Everyone, Currently at the supermarket they have this,I think it's called Blade Steak (you need to stew it for about 2hours),on sale. The package says that it's lean meat,but I see this white/transparent line running across the meat. Is that gelatin/collagen or fat? Does that mean it's a...

First time making bone broth. Boiled 24 hours 4 medium-sized cow bones W/some skin/fat. Refridgerated - then skim layer of fat on top, below a pot of off-white milky-opaque'ish semi gelatin-like "broth". I drank 2 cups, for health not taste. Not much, if any flavor. Is my stuff any good - would...

I tried looking this up and Google and couldn't find anything solid, anybody know? :?:

Sorry if this has been posted about before, but I have been reading some people saying that the endotoxins in powdered gelatin can mess with your thyroid and possibly cause weight gain. I've been using Knox and don't really have access to Great Lakes-should I just not take gelatin at all? Is...

For those in the UK, particularly those who like me can never quite be bothered/afford to cook up a homemade bone broth, I found a ready-made one in Whole Foods yesterday. It looks pretty clean and tastes fine. http://www.pottspartnership.co.uk/produ ... /beef.html Enjoy!

I'm going to leave the gelatin for a few days (I feel bad because I don't want any more white hair from meat protein not balanced out by gelatin) but anyways. . . . My questions: what kinds of meat cuts are not muscle meat, I mean if I go into the meat market what do I ask for that is not from...