Day 2 of the Real Food Summit has dawned and my interview with Sean Croxton about the many benefits of bone broths in the diet is now LIVE along with presentations by Jeffrey Smith and Paul Chek.
This video presentation is available for FREE only until midnight tonight (Pacific time), so don’t miss it.
I will also be on Underground Wellness Radio tomorrow night at 8PM Eastern/5PM Pacific if you want to call in with any questions.
Sarah, The Healthy Home Economist
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Listened to you on the real food summit. Very informative. Thank you
Thanks Clint
Sarah, TheHealthyHomeEconomist\’s last post: Real Food Summit: The Bountiful Benefits of Bone Broth
Excellent information, Sarah. I make bone broth on a regular basis and still learned a lot from listening to this presentation.
I just finished listening to your Food Summit presentation on bone broth. I just prepared my first batch of bone broth yesterday (prior to hearing your presentation) and realize that I 1-didn’t use enough bones and 2-boiled it at too high temp. So, no gelatin… Question is, can I still drink this batch and will I still get some benefits or should I toss it due to the possibility of high msg? Seems a shame to waste it but at the same time I don’t want to aggravate my system as I’m currently healing leaky gut.
Yes, it is still very beneficial … loaded with minerals! Drink up
Your technique will improve over time .. perfection is not required but keep trying to max out that gelatin with each batch you make.
Sarah, TheHealthyHomeEconomist\’s last post: Real Food Summit: The Bountiful Benefits of Bone Broth
Fantastic presentation thanks Sarah!
Dr. Karen
Thank you Dr. Karen!
Sarah, TheHealthyHomeEconomist\’s last post: Real Food Summit: The Bountiful Benefits of Bone Broth
I just finished listening to your presentation. It was excellent! Thank you so much for sharing with us your expertise in this area. Bone broth is an amazing food and helps even those with a strict food budget to attain optimal health.
Our Small Hours\’s last post: Soaked Tortillas
Excellent presentation; thank you!
I’m having trouble finding beef bones, much less high quality ones (and there are very few local butchers). Any suggestions?
Also, for some reason your RSS feed hasn’t been updating like it should for the past month or so. Has anyone else mentioned they are having issues with that?
thanks Sarah..
I am making my first batch of broth using chicken feet. I hope to have better ability to get it to gel. The chicken feet grossed me out. I am a bit more squeamish than I thought. My son made an easy $0.50 to put them in the pot for me : ).
Hi Sarah,
Thank you very much for your presentation at the Real Food Summit.
Some questions:
1. You said that it is OK to leave the fat in the broth but what about oxidation? I hear that fat if cooked for a long time is going to oxidize which is really bad for you.
2. You said that it is OK to mix bones from different animals (poultry with beef etc). They cook at different lengths of time though so how do I know how long to cook them for?
3. What is the minimal amount of vinegar to be put in the pot? In NT it says 2 tbsp per 1 gallon but I read in a couple of places that 1 tsp is enough? I just do not enjoy the vinegar smell in my soup so much.
Thank you.
As Sally Fallon has been your mentor, you have been a mentor to me and my family (anonymously). After my baby was born a year ago I couldn’t continue having the luxury of wasting my life eating irresponsible, so here I’m, learning and loving to cook for the first time, and proud of providing the best to my love ones. I want at least to thank you for teaching me how to properly feed my baby and as a side effect, saving our life. Now that I have introduce myself, my question is the following: I live in Naples, Florida, but as the best of my knowledge and after months of searching with local farmers and via internet, I have not been able to find an organics grass fed farmer that sell good quality grass finished meat and pork, other than from a beautiful local store we have, but it is imported from Pennsylvania. I really would like to buy in bulk from a driven distance farm. I can drive up to Tampa area in search of it, but I do not know exactly where I can find grass finished product. Can you please, advise me in this regard?
Please email me and I will send you my local list but you will have to drive to the Tampa area.
Sarah, The Healthy Home Economist\’s last post: Isn’t Your Baby’s Life Worth More Than $250,000?
Dear Sarah
Can I use a pressure cooker to make the broth from the bones?
Best wishes
Mary
I don’t recommend pressure cookers as they denature the food and would add the potential for more glutamate (MSG) to be in the broth. Just do it the old fashioned way with a stockpot on the stove.
Sarah, The Healthy Home Economist\’s last post: Isn’t Your Baby’s Life Worth More Than $250,000?
I’ve made it 6 times and I can’t get my chicken bone broth to gel. Ever. I use a pastured chicken and followed all the directions. I watched Sarah’s video and every time I make it, it barely simmers just like she showed us. My beef/lamb bone broth always gels. What can I do to get my chicken broth to gel? If it doesn’t gel, am I still getting the same nutrients? I’m so upset about this.
Hello, I am new to this and need to know how to make bone broth. I have been instructed by my nutritionist to use grass-fed and organic bones. Please help, I am lost on how to make and where to get the above stuff at.
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