The Risk Of Lead Contamination In Bone Broth Diets

Discussion in 'Broth, Stocks' started by charlie, Feb 8, 2013.

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  1. charlie

    charlie The Law & Order Admin

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    :hattip Josh

    The risk of lead contamination in bone broth diets.

    http://www.ncbi.nlm.nih.gov/pubmed/23375414

     
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    charlie

    charlie The Law & Order Admin

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    Ray Peat right, yet again. He has voiced his concerns of lead from bones.

    Seems to me that it's better to stick with a good gelatin like Great Lakes Gelatin.
     
  3. cliff

    cliff Member

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    Nice find.
     
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    charlie

    charlie The Law & Order Admin

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    http://www.ncbi.nlm.nih.gov/pubmed/1397397

     
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    charlie

    charlie The Law & Order Admin

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    http://chriskresser.com/bone-broth-and- ... -concerned

     
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    charlie

    charlie The Law & Order Admin

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  7. jaa

    jaa Member

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    F**k chickens. Kresser said that lead was found in broth made from skin and cartiladge. Does this mean that if beef bone broth is contaminated, that gelatin powders are likely to be contaminated as well?
     
  8. Swandattur

    Swandattur Member

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    I wonder about gelatin powders, too. Surely they would be contaminated as well. Peat does say chicken broth is good where you put it in the fridge and then take off the fat. Maybe you could make chicken broth from a whole chicken cooked for a few hours. Then you probably wouldn't be getting much of anything from the bones. It would be more from the skin.
     
  9. jyb

    jyb Member

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    For Great Lakes, the can says heavy metals are less than 0.005%.
     
  10. Mittir

    Mittir Member

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    Beef Tendon is a delicacy in asian cuisine. This is full of gelatine and no bone is attached. RP talked about poisoning from beef bones . IIRC he mentioned presence of fluoride in bone meal. Do not know for sure how much of this fluoride is leached into bone broth.
     
  11. 4peatssake

    4peatssake Member

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    :eek Wow, this is disturbing to say the least. I have been trying to source organic beef bones locally (oxtail, knuckle bones etc) to make beef broth because of all I have read about its benefits. I guess I need to rethink this. :cry:

    I eat 2-4 tbs of gelatin a day now but had read so much about others having such significant healing with the bone broth that I was considering it to be a necessary next step. hmmm

    I wonder if RP is still drinking bone broth. Does anyone know? Or what his current thinking is on bone broth?
     
  12. Jenn

    Jenn Member

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    I make my own broth all the time. I know the source.

    If you feel better after eating it, use it.
     
  13. montmorency

    montmorency Member

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    I mentioned bone broth in an email to Ray (I've only rarely emailed him), and he said not to boil/simmer the bones for too long (I had been adding fresh water and re-using my bones to some extent).


    He didn't mention lead specifically, but said there was a potential problem, especially with older animals, of heavy metal accumulation.

    So now I tend to limit my cooking time to 2-3 hours, maybe 4, and I don't re-use them.

    (I've read of some people slow-cooking them for days!).
     
  14. sladerunner69

    sladerunner69 Member

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  15. Swandattur

    Swandattur Member

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    As the article in the westonprice link says, you have to consider where the beef or chicken is raised as well as other factors. Sounds like under certain circumstances the skin could be contaminated, too, but it seems odd that the bones wouldn't also have lead if the skin had lead. Maybe the chickens mostly ate uncontaminated feed, despite being free range enough to take dust baths outside. Maybe any bugs and worms would not be lead contaminated?
     
  16. montmorency

    montmorency Member

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    Peat wrote to me once that the factors were the age of the animal, plus how long you cook it. (Some people cook this stuff for a heck of a long time).
    With a young animal, and sticking only to say 2-3 hours, that might minimise the problem.
     
  17. jyb

    jyb Member

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    But how do you get a gelatinous broth after just 2-3 hours slow cooking? I've had trouble even after 3 days.
     
  18. mayweatherking

    mayweatherking Member

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    I found this quite disturbing and emailed ray about it.. here's what he had to say. This guy is a genius, literally:

    Using ox-tail or lamb shanks, the idea is to extract gelatin from the cartilage and ligaments associated with joints; it takes two or three hours of cooking to dissolve most of the gelatin. The shafts of long bones contain too much iron; prolonged cooking extracts heavy metals from the bones.
     
  19. Infoleech

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  20. Birdie

    Birdie Member

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    Thank you. I couldn't remember why he used a 3 hour limit.
    Great quote. Very helpful subject. Thanks @charlie.
     
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