The Healthy Home Economist
embrace your right to a lifetime of health
My interview with Sean Croxton about the many benefits of bone broth 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
Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.
She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.
Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.
Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.
Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.
Get a free chapter of my book Get Your Fats Straight + my weekly newsletter and learn which fats to eat (and which to avoid) to reduce sugar cravings and improve energy significantly!
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.
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.
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 : ).
thanks Sarah..
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?
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.
Fantastic presentation thanks Sarah!
Dr. Karen
Thank you Dr. Karen!
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.
Excellent information, Sarah. I make bone broth on a regular basis and still learned a lot from listening to this presentation.
Listened to you on the real food summit. Very informative. Thank you
Thanks Clint 🙂