Bone broth question...
Replies
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snickerscharlie wrote: »And the piece de resistance?
Yup. Let that sink in.
Wait, what now?
Edit: I just read Mike's (very insightful) response to this and actually learned a lot! I'm still chucking at this recipe though . . .5 -
janejellyroll wrote: »snickerscharlie wrote: »And the piece de resistance?
Yup. Let that sink in.
Wait, what now?
Edit: I just read Mike's (very insightful) response to this and actually learned a lot! I'm still chucking at this recipe though . . .
It is funny actually. Vegan FOMO for bones. I'm sure that @janejellyroll sits up late at night and thinks, "man, I miss me some femur bones...".
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snickerscharlie wrote: »MikePfirrman wrote: »snickerscharlie wrote: »And the piece de resistance?
Yup. Let that sink in.
My daughter is vegetarian. I've looked at some of these recipes. I believe they are more geared toward collagen production. That's allegedly why bone broth is supposed to be good for you. It has lots of glycine in it. But that's where the science gets suspect on bone broth. Even though glycine is a building block of collagen, the science of whether or not eating collagen makes more collagen is iffy.
The vegan versions concentrate on other things known (and in some cases more scientific) in helping to either improve gut health or make collagen. The Sunwarrior new "Collagen" mix has Horsetail extract in it. Though I don't think that's the best source of absorbable silica, it has silica (or silicon) in it. Eating absorbably silicon is THE best way to help your own body make collagen. BioSil, Green Beans, some mineral waters, Bamboo Extracts and non-alcholic beer are the best sources of this. I try to eat Green Beans once a week. Fantastic for building collagen.
Changing the makeup of the human microbiome quickly is extremely challenging. One of the very few things that scientists have found that improves it quickly is seaweed (like Fucoidon, which is a brown seaweed derivative). Some of these "vegan broths" have seaweed.
I guess what I'm saying is there's likely more science behind some of the "vegan broths" or at least as much as actual bone broth.
That makes sense. Thanks!
My only objection is the use of "bone" as a descriptor, here. Obviously done to piggy-back on a trend to which they simply shouldn't be laying any claim or association.
Beyond that, and not to keep harping on this, it's stock. Both bone-based stocks (chicken, beef, etc.) and vegetable stock are incredibly common, long-standing things, not some new health innovation. It's adding some woo and pretending like this is new to fit current obsessions (gut health, usually undefined what that means such that people think it means any digestive related thing plus pretty much anything else on the basis that the gut biome is somehow involved).
Here's the vegan bone broth you linked: https://www.simplyquinoa.com/instant-pot-vegan-bone-broth/
It's basically normal vegetable stock plus dried mushrooms (pretty common addition for flavor) and then seaweed for (generic) "gut health." Sure, whatever, but this is what gets me: "I was a little skeptical at first, but once I strained everything out, let it cool slightly and took a sip? WOW. Just wow.
Not only is it tasty, but it's incredibly nourishing. I can see why bone broth has become so popular. Sipping on this broth instantly makes you feel better. It's gentle on the system and is definitely something I'll be keeping on hand at all times."
That "instantly makes you feel better" and "incredibly nourishing" stuff, as well as the idea it's some new thing is just all eye-rolling. I mean, there is a mental effect, so sure, as with many things one thinks is good for you, I am sure there's some "makes you immediately feel better" thing for many, but it's purely mental. (This is pretty much the same as with actual bone broth, of course.)
Nothing wrong with vegetable broth (or stock) or chicken or beef stock (as one calls it if one is not trying to be trendy and appeal to woo). In fact, I would consider them kitchen basics important for flavorful soups and stews (and helpful in a number of other recipes), but the new clothes that it seems to be wearing in many of these write-ups or marketing materials are basically the same as the emperor's. It's not magical health broth, it's a basic cooking thing that people have been making since forever.
For the record, I do think it's good to eat a healthful diet that encourages good bacteria, and I would include those with pre and pro biotic benefits (including fermented foods). If seaweed has such benefits (there have been lots of claims for seaweed re many things), sure, whatever. I continue to find the whole "glop on to some food as magical and focus not on eating an overall healthy diet as the basis for "gut health" (oh, even the term now seems so trendy) but various magical foods of the day. I find it not a very sensible way to approach diet.12 -
snickerscharlie wrote: »MikePfirrman wrote: »snickerscharlie wrote: »And the piece de resistance?
Yup. Let that sink in.
My daughter is vegetarian. I've looked at some of these recipes. I believe they are more geared toward collagen production. That's allegedly why bone broth is supposed to be good for you. It has lots of glycine in it. But that's where the science gets suspect on bone broth. Even though glycine is a building block of collagen, the science of whether or not eating collagen makes more collagen is iffy.
The vegan versions concentrate on other things known (and in some cases more scientific) in helping to either improve gut health or make collagen. The Sunwarrior new "Collagen" mix has Horsetail extract in it. Though I don't think that's the best source of absorbable silica, it has silica (or silicon) in it. Eating absorbably silicon is THE best way to help your own body make collagen. BioSil, Green Beans, some mineral waters, Bamboo Extracts and non-alcholic beer are the best sources of this. I try to eat Green Beans once a week. Fantastic for building collagen.
Changing the makeup of the human microbiome quickly is extremely challenging. One of the very few things that scientists have found that improves it quickly is seaweed (like Fucoidon, which is a brown seaweed derivative). Some of these "vegan broths" have seaweed.
I guess what I'm saying is there's likely more science behind some of the "vegan broths" or at least as much as actual bone broth.
That makes sense. Thanks!
My only objection is the use of "bone" as a descriptor, here. Obviously done to piggy-back on a trend to which they simply shouldn't be laying any claim or association.
Beyond that, and not to keep harping on this, it's stock. Both bone-based stocks (chicken, beef, etc.) and vegetable stock are incredibly common, long-standing things, not some new health innovation. It's adding some woo and pretending like this is new to fit current obsessions (gut health, usually undefined what that means such that people think it means any digestive related thing plus pretty much anything else on the basis that the gut biome is somehow involved).
Here's the vegan bone broth you linked: https://www.simplyquinoa.com/instant-pot-vegan-bone-broth/
It's basically normal vegetable stock plus dried mushrooms (pretty common addition for flavor) and then seaweed for (generic) "gut health." Sure, whatever, but this is what gets me: "I was a little skeptical at first, but once I strained everything out, let it cool slightly and took a sip? WOW. Just wow.
Not only is it tasty, but it's incredibly nourishing. I can see why bone broth has become so popular. Sipping on this broth instantly makes you feel better. It's gentle on the system and is definitely something I'll be keeping on hand at all times."
That "instantly makes you feel better" and "incredibly nourishing" stuff, as well as the idea it's some new thing is just all eye-rolling. I mean, there is a mental effect, so sure, as with many things one thinks is good for you, I am sure there's some "makes you immediately feel better" thing for many, but it's purely mental. (This is pretty much the same as with actual bone broth, of course.)
Nothing wrong with vegetable broth (or stock) or chicken or beef stock (as one calls it if one is not trying to be trendy and appeal to woo), but the new clothes that it seems to be wearing are basically the same as the emperor's.
For the record, I do think it's good to eat a healthful diet that encourages good bacteria, and I would include those with pre and pro biotic benefits (including fermented foods). If seaweed has such benefits (there have been lots of claims for seaweed re many things), sure, whatever. I continue to find the whole "glop on to some food as magical and focus not on eating an overall healthy diet as the basis for "gut health" (oh, even the term now seems so trendy) but various magical foods of the day. I find it not a very sensible way to approach diet.
I also love drinking broth. It's very comforting in winter and it's especially nice after a long run. But yeah . . . everything you said.6 -
Totally agree -- as I said above, it was something we'd have as a kid when sick, and I enjoy it plain at times now too. It would be great after a run, especially as some salt in it would help with electrolytes, and also great after a cold winter run because it tastes good warm. But the "wellness" or medicalization language that now surrounds it, sigh.5
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MikePfirrman wrote: »snickerscharlie wrote: »janejellyroll wrote: »Broth is a nutrient dense superfood that a lot of people who follow a paleo/keto lifestyle enjoy regularly. There are tons of people who actually do drink broth by itself (I'm one of them!). When it is prepared properly, it contains lots of vitamins and minerals as well as glucosamine and chondroitin. Broth is known to be very healing particularly to the stomach lining. People drink it regularly as a part of a healthy lifestyle to heal a leaky gut or maintain a healthy gut. If you want some more information about broth, check out this article on the Weston Price website:
https://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/
I hope this helps!
OP, I'd be very skeptical of links from the Weston A. Price Foundation -- they are a conduit for sources of misinformation, including about Corona.
^ So. Much. This.
Bone broth is just broth made from bones. Like it has been forever. It's not a superfood, it doesn't have any curative powers - especially 'leaky gut' because that's not even a real thing.
It's just broth. I use it as a base for soups and stews, just like I always have. It's yummy.
What makes me laugh is what some stores are charging for their store-made 'Bone Broth' just because it's the latest caboose on the woo-woo train.
Did I mention it's just broth?
"Leaky Gut" has become a synonym for all the garbage advice out there all over the internet from guys like "Dr Axe" claiming that bone broth cures everything under the sun. While I vehemently disagree with some of his "medical" advice, it has been scientifically proven that the stomach is permeable. And in certain people, more so.
We have to be careful when we say "leaky gut isn't a thing", because technically, that's not true. What is true is that of all the "leaky gut" advice out there, 99% of it is utter and complete BS.
I do a lot of technical recruiting. The microbiome space is one area that I work. Just one example. There is a bacteria called Akermansia Municiphilia (I might have spelled it wrong). That bacteria has been shown to assist in creating a more tight junction in the stomach. Ocean Spray actually did a study on it years ago because Cranberries help this one bacteria flourish in the stomach. That's why there's some truth to what a guy like Stephen Gundry says about Polyphenols being critical to your health (but there's a lot I disagree with him on, especially how everyone needs to buy his supplements at $60 a jar).
I'm also celiac. Part of the reason I get sick is that gluten increases the permeability of my stomach (that's scientifically demonstrated).
I don't want to get into much more or find the studies, but they are readily available.
Thank you! I am not celiac diagnosed but gluten is a major migraine trigger for me. My doctors have cited the same info you have given and more!0 -
I'm having a rib roast for Christmas...I will definitely be using the bones to make a nice broth for some French Onion Soup.13
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snickerscharlie wrote: »MikePfirrman wrote: »snickerscharlie wrote: »And the piece de resistance?
Yup. Let that sink in.
My daughter is vegetarian. I've looked at some of these recipes. I believe they are more geared toward collagen production. That's allegedly why bone broth is supposed to be good for you. It has lots of glycine in it. But that's where the science gets suspect on bone broth. Even though glycine is a building block of collagen, the science of whether or not eating collagen makes more collagen is iffy.
The vegan versions concentrate on other things known (and in some cases more scientific) in helping to either improve gut health or make collagen. The Sunwarrior new "Collagen" mix has Horsetail extract in it. Though I don't think that's the best source of absorbable silica, it has silica (or silicon) in it. Eating absorbably silicon is THE best way to help your own body make collagen. BioSil, Green Beans, some mineral waters, Bamboo Extracts and non-alcholic beer are the best sources of this. I try to eat Green Beans once a week. Fantastic for building collagen.
Changing the makeup of the human microbiome quickly is extremely challenging. One of the very few things that scientists have found that improves it quickly is seaweed (like Fucoidon, which is a brown seaweed derivative). Some of these "vegan broths" have seaweed.
I guess what I'm saying is there's likely more science behind some of the "vegan broths" or at least as much as actual bone broth.
That makes sense. Thanks!
My only objection is the use of "bone" as a descriptor, here. Obviously done to piggy-back on a trend to which they simply shouldn't be laying any claim or association.
Here's a bit of a rethink on the terminology (just for fun, joking around):
Given Mike's comments, it sounds like at least some of the vegan "bone broth" recipes are potentially nutritionally good for a person's bones. Meaty-type bone broth is made from bones.
Maybe both are legitimately "bone broth", for different reasons, with different meanings? 😉😆🤣4 -
discolady74 wrote: »A new place near my home popped up that serves bone broth. I've heard of it, tried to understand why people would drink it, but I kinda wanted to know if anyone out there has tried it and is it something you do often? Do you use it to replace meals or snacks?
Bone broth typically has more protein than chicken, beef, or Turkey stock. Like stock, it can be high in sodium, if that’s a concern for you. Drinking a cup was very convenient for me at work when my meetings were running together and I needed a little something. More satisfying for me than cuppa soup. I’d just heat it up in the microwave; everyone usually has their cup o’something. If you ever decide to do that, be sure and get bone broth labeled “perfect for sipping.” Believe me, it’s not all that way! 😂0 -
snickerscharlie wrote: »MikePfirrman wrote: »snickerscharlie wrote: »And the piece de resistance?
Yup. Let that sink in.
My daughter is vegetarian. I've looked at some of these recipes. I believe they are more geared toward collagen production. That's allegedly why bone broth is supposed to be good for you. It has lots of glycine in it. But that's where the science gets suspect on bone broth. Even though glycine is a building block of collagen, the science of whether or not eating collagen makes more collagen is iffy.
The vegan versions concentrate on other things known (and in some cases more scientific) in helping to either improve gut health or make collagen. The Sunwarrior new "Collagen" mix has Horsetail extract in it. Though I don't think that's the best source of absorbable silica, it has silica (or silicon) in it. Eating absorbably silicon is THE best way to help your own body make collagen. BioSil, Green Beans, some mineral waters, Bamboo Extracts and non-alcholic beer are the best sources of this. I try to eat Green Beans once a week. Fantastic for building collagen.
Changing the makeup of the human microbiome quickly is extremely challenging. One of the very few things that scientists have found that improves it quickly is seaweed (like Fucoidon, which is a brown seaweed derivative). Some of these "vegan broths" have seaweed.
I guess what I'm saying is there's likely more science behind some of the "vegan broths" or at least as much as actual bone broth.
That makes sense. Thanks!
My only objection is the use of "bone" as a descriptor, here. Obviously done to piggy-back on a trend to which they simply shouldn't be laying any claim or association.
Here's a bit of a rethink on the terminology (just for fun, joking around):
Given Mike's comments, it sounds like at least some of the vegan "bone broth" recipes are potentially nutritionally good for a person's bones. Meaty-type bone broth is made from bones.
Maybe both are legitimately "bone broth", for different reasons, with different meanings? 😉😆🤣
Wee bit of a stretch, but I'll give it to you.
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discolady74 wrote: »A new place near my home popped up that serves bone broth. I've heard of it, tried to understand why people would drink it, but I kinda wanted to know if anyone out there has tried it and is it something you do often? Do you use it to replace meals or snacks?
Bone broth typically has more protein than chicken, beef, or Turkey stock.
I'm curious how you know the amount of protein in homemade stock or how homemade stock would be different from the stuff marketed as "bone broth," as I believe they are supposed to be made the same way (except the one in mass amounts, presumably). I actually consider this since I don't really know how to log my stocks, and use (figuring it doesn't matter that much if I am consistent) the entries for "X stock, homemade" (this is at Cron, which isn't full of weird random entries). Sodium, of course, depends on what you add to it.If you ever decide to do that, be sure and get bone broth labeled “perfect for sipping.” Believe me, it’s not all that way! 😂
Granted, the homemade stuff may not be initially perfect for sipping, but if one clarifies it (see post above about consumme), it's totally fine to consume on its own. Again, maybe I'm crazy, but I don't get the idea that "bone broth" is some special new thing distinct from the longstanding practice of making stock, other than the rebranding to make it cooler.10 -
discolady74 wrote: »A new place near my home popped up that serves bone broth. I've heard of it, tried to understand why people would drink it, but I kinda wanted to know if anyone out there has tried it and is it something you do often? Do you use it to replace meals or snacks?
Bone broth typically has more protein than chicken, beef, or Turkey stock.
I'm curious how you know the amount of protein in homemade stock or how homemade stock would be different from the stuff marketed as "bone broth," as I believe they are supposed to be made the same way (except the one in mass amounts, presumably). I actually consider this since I don't really know how to log my stocks, and use (figuring it doesn't matter that much if I am consistent) the entries for "X stock, homemade" (this is at Cron, which isn't full of weird random entries). Sodium, of course, depends on what you add to it.If you ever decide to do that, be sure and get bone broth labeled “perfect for sipping.” Believe me, it’s not all that way! 😂
Granted, the homemade stuff may not be initially perfect for sipping, but if one clarifies it (see post above about consumme), it's totally fine to consume on its own. Again, maybe I'm crazy, but I don't get the idea that "bone broth" is some special new thing distinct from the longstanding practice of making stock, other than the rebranding to make it cooler.
Allegedly, bone broth has more amino acids in it than stock. By cooking it longer, it makes gelatin, which is rich in glycine. So not more protein, more amino acids. Again, though, the science behind whether or not this builds collagen is iffy.
Most bone broth recipes call for a bit of apple cider vinegar to be added to the bones and then cooked for around 24 hours until the bone nearly disintegrates, way longer than a simple broth.1 -
The person I was asking said protein, which is the question I was curious about. My suspicion was that she might have been comparing it with boxed stock, and I also am curious if she was aware of a good way to estimate the cals and macros that I don't know about.
Regarding the distinctions you make, it's actually pretty common to cook stock a long time (this "stock is cooked less long" thing seems to come from those who have rebranded traditional stock as "bone broth" and need to explain away stock). It also does normally contain gelatin. (I've also seen loads of relatively short cooking time instant pot "bone broth" recipes.)
It's also the case that plenty of "bone broth" recipes do not include apple cider vinegar (although I suppose adding ACV as one's one true acid source would be perfect for those in seek of woo), and one can also find traditional stock recommendations for vinegar or wine (for something acidic) to be included.
Here's a helpful piece: https://www.bonappetit.com/story/difference-between-bone-broth-and-stock
"...we're still not sure about the difference between stock and bone broth, especially now that we're making it at home. After several internal debates, we decided to ask the de facto expert on the topic, Marco Canora, chef of Hearth and brodo in New York, to give us the rundown.
"Bone broth is essentially stock," he admits. The confusion comes from the traditional definition for stock, which is more viscous due to the collagen that seeps out of joints and bones during long-term cooking, and broth, which is thinner and is made with more actual meat (versus meat-stripped bones used for stock). The confusion comes from the fact that the current trend uses the word "broth" even though bone broth is essentially stock. Explains Canora, "Three to five years ago, because of the wellness and paleo trends, stock started being called bone broth. It really short-circuited my brain."
So, bone broth—like a really good stock—is defined by its thickness (due to gelatin) and exceptionally long cooking time...."
So nothing new.
In addition, here's a blog from one of the commercial makers of "bone broth" -- clearly on the paleo bandwagon -- and as you can see they don't think this is some new thing, but part of an old tradition, and the old tradition is stock (traditional broth itself is something different). https://blog.kettleandfire.com/the-surprising-history-behind-bone-broth/
I think it's also notable that their complaints are against commercial "stock" and not homemade, and they are trying to convince you to buy a new commercial product as more like the traditional stuff. Yet "bone broth" is a new name. It really seems to me just rebranding to fit with the wellness market. To some extent, I think the excitement about bone broth assumes that one is not all that familiar with the longstanding cross-cultural tradition of making stock and that it's still commonly done. And as always, a substitution of wellness stuff for an actual appreciation of culinary tradition, of food, is a pet peeve (basing a diet around "superfoods" rather than appreciating that foods bring a variety of things to the table, including taste).
Here's probably a better-written account of what is sticking in my craw somewhat about the whole "wellness" approach to food (and yanking stock out of its culinary context and rebranding it as some medical miracle): https://michaelpollan.com/articles-archive/unhappy-meals/
(To be clear, if one doesn't mind spending the cash and enjoys the taste of some "bone broth" at some cafe or broth bar, I see nothing wrong with buying it -- I buy lots of things I can make at home from time to time, including coffee. I just object to the over-the-top wellness claims and pretense that this is something new and superior from the marketers. It's not magical health elixir, it's part of cooking in many traditions.)5 -
MikePfirrman wrote: »discolady74 wrote: »A new place near my home popped up that serves bone broth. I've heard of it, tried to understand why people would drink it, but I kinda wanted to know if anyone out there has tried it and is it something you do often? Do you use it to replace meals or snacks?
Bone broth typically has more protein than chicken, beef, or Turkey stock.
I'm curious how you know the amount of protein in homemade stock or how homemade stock would be different from the stuff marketed as "bone broth," as I believe they are supposed to be made the same way (except the one in mass amounts, presumably). I actually consider this since I don't really know how to log my stocks, and use (figuring it doesn't matter that much if I am consistent) the entries for "X stock, homemade" (this is at Cron, which isn't full of weird random entries). Sodium, of course, depends on what you add to it.If you ever decide to do that, be sure and get bone broth labeled “perfect for sipping.” Believe me, it’s not all that way! 😂
Granted, the homemade stuff may not be initially perfect for sipping, but if one clarifies it (see post above about consumme), it's totally fine to consume on its own. Again, maybe I'm crazy, but I don't get the idea that "bone broth" is some special new thing distinct from the longstanding practice of making stock, other than the rebranding to make it cooler.
Allegedly, bone broth has more amino acids in it than stock. By cooking it longer, it makes gelatin, which is rich in glycine. So not more protein, more amino acids. Again, though, the science behind whether or not this builds collagen is iffy.
Most bone broth recipes call for a bit of apple cider vinegar to be added to the bones and then cooked for around 24 hours until the bone nearly disintegrates, way longer than a simple broth.
That is how I make mine. Before I had a pressure cooker I would add a tbsp of ACV to the water and cook for 24hrs in my slow cooker. But now it is the same recipe with only 4hrs on the instant pot. Nice thick “jello” like broth once it cools. We use bone broth for tons of cooking and soup. And if we are not using it fast enough, the dogs or cats get it mixed with their food.1 -
(Unfair and unannounced snipping for length introduced by reply-er into the very interesting post available in full above.)
Regarding the distinctions you make, it's actually pretty common to cook stock a long time (this "stock is cooked less long" thing seems to come from those who have rebranded traditional stock as "bone broth" and need to explain away stock). It also does normally contain gelatin. (I've also seen loads of relatively short cooking time instant pot "bone broth" recipes.)
It's also the case that plenty of "bone broth" recipes do not include apple cider vinegar (although I suppose adding ACV as one's one true acid source would be perfect for those in seek of woo), and one can also find traditional stock recommendations for vinegar or wine (for something acidic) to be included.
It seems to me that this phenomenon (and perhaps others in the "magical foods" sphere, to use a prejudicial term) exploits the relative uncommonness of scratch cooking in very traditional ways. (I'm not saying tradition is dead, but there are statistically fewer practitioners, or even folks knowledgeable - there's a "new to me but not realizing it's not truly new" thing).
There's a bit of revival of certain traditional foods as commercial products, with an added health aura of some type around them. (Another example is shrub, a traditional thing now reborn as ACV-based health drinks.)
As an aside, I think you're right about the ACV as woo-enhancement for bone broth. It seems as if any other acid would have a similar effect on the broth, including wine (and most of that 'evil' alcohol with the anti-health aura would be evaporated away in the finished product, anyway). The ACV in this context amuses me a little, in that (personal opinon) if there's any tiny little thing that gives ACV minor benefit, it's that ACV is commonly available raw (live culture), and other raw vinegars are a little less common . . . but that long cooking, for bone broth, would seem likely to kill off the nice bugs.
ETA: That was a really fun Pollan essay, too, Lemur, at the link you cited. "Nutritionism". Heh.3 -
L1zardQueen wrote: »Bone broth is chicken, turkey, or any type of leftover bones cooked in water. It is a good base for soups or stews. Have you had soup or stew? Then you have had bone broth.
Please remember some people only know about soup from packages off the supermarket shelf. They've never seen the real thing.5 -
L1zardQueen wrote: »Bone broth is chicken, turkey, or any type of leftover bones cooked in water. It is a good base for soups or stews. Have you had soup or stew? Then you have had bone broth.
Please remember some people only know about soup from packages off the supermarket shelf. They've never seen the real thing.
That's just sad.4 -
discolady74 wrote: »A new place near my home popped up that serves bone broth. I've heard of it, tried to understand why people would drink it, but I kinda wanted to know if anyone out there has tried it and is it something you do often? Do you use it to replace meals or snacks?
Bone broth typically has more protein than chicken, beef, or Turkey stock.
I'm curious how you know the amount of protein in homemade stock or how homemade stock would be different from the stuff marketed as "bone broth," as I believe they are supposed to be made the same way (except the one in mass amounts, presumably). I actually consider this since I don't really know how to log my stocks, and use (figuring it doesn't matter that much if I am consistent) the entries for "X stock, homemade" (this is at Cron, which isn't full of weird random entries). Sodium, of course, depends on what you add to it.If you ever decide to do that, be sure and get bone broth labeled “perfect for sipping.” Believe me, it’s not all that way! 😂
Granted, the homemade stuff may not be initially perfect for sipping, but if one clarifies it (see post above about consumme), it's totally fine to consume on its own. Again, maybe I'm crazy, but I don't get the idea that "bone broth" is some special new thing distinct from the longstanding practice of making stock, other than the rebranding to make it cooler.
I don’t do homemade, so no comparison there. After the “disagrees,” I went back and looked at nutritional info. The stocks I used to buy were 1-2 grams of protein per 8 fluid ounces. The bone broth, has 8-9 grams of protein per 8 fluid ounces. Big difference to me. And if I sip that in a meeting, I don’t get noodles in my teeth. 😂
Maybe it’s just the stuff I buy/used to buy. But I’m definitely not a one-brand devotee. 🤷🏻♀️2 -
I don't think the boxed "stocks" are much like homemade stock (they are incredibly low cal, so don't have much of anything but water). If you look at the USDA-type estimates for homemade stock, they are higher in cals, protein, and fat. My point is really that "bone broth" is just a new made-up name that seems to have been popularized by paleo folks and is being used to sell items that are really just basically like traditional stocks (how commercial "bone broths" compare to homemade stock probably depends on the product).
I looked at the Kettle & Fire brand for more insight on the way it's made/macros and cals, and the marketing again put me right off ("Justin was looking to incorporate bone broth into his Paleo diet, while his brother Nick suffered a knee injury and wanted whole foods that could help with healing. But given that a clean bone broth didn’t exist, they began exploring the idea of making it themselves"), but other than the fact many of them are pre-flavored with various spice profiles and given names that reflect that (again, sold as soups), it does seem mostly a commercial version of, well, stock as one would make at home.6 -
I don't think the boxed "stocks" are much like homemade stock (they are incredibly low cal, so don't have much of anything but water). If you look at the USDA-type estimates for homemade stock, they are higher in cals, protein, and fat. My point is really that "bone broth" is just a new made-up name that seems to have been popularized by paleo folks and is being used to sell items that are really just basically like traditional stocks (how commercial "bone broths" compare to homemade stock probably depends on the product).
I looked at the Kettle & Fire brand for more insight on the way it's made/macros and cals, and the marketing again put me right off ("Justin was looking to incorporate bone broth into his Paleo diet, while his brother Nick suffered a knee injury and wanted whole foods that could help with healing. But given that a clean bone broth didn’t exist, they began exploring the idea of making it themselves"), but other than the fact many of them are pre-flavored with various spice profiles and given names that reflect that (again, sold as soups), it does seem mostly a commercial version of, well, stock as one would make at home.
I have nothing useful to contribute, but just want to say how ridiculous and hilarious the implied idea of bone broth as a whole food seems to me.
A thing you cook for hours, in order to extract some components from part(s) of a food . . . is not a "whole food", in any rational use of language. It may be a nutritious, useful, practical, healthful food. It may indeed promote healing. It may even be "clean" (probably is, since no one really seems to agree on what "clean" means).
But a "whole food"? Please. Woo-y woo-ness from woo-ville.8 -
Funny and true.3
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