I have so many chicken bones and carci (plural for many 'whole carcass') awaiting bone broth transformation that the freezer has room only for a tiny bag of frozen berries.

PS: BEST SCIENCE NEWS longevity has been tied to calorie restriction, but the same effects are found when glyceine is increased..ie BONE BROTH!

http://rawfoodsos.com/2014/03/09/new-animal-protein-study/

[SNIP]
A fascinating but woefully little-known study in 2011 showed that in mice, supplementing with glycine—an amino acid found abundantly in connective tissue and gelatin and bone broth—had the exact same life-extending effect as restricting methionine. Without reducing calories or other amino acids, glycine supplementation increased the rodents’ lifespan, reduced fasting glucose and insulin, decreased IGF-1 levels, and nearly halved their triglycerides—the very perks that’ve variously been attributed to calorie restriction, protein restriction, and methionine restriction.

Let me make it abundantly clear: THIS IS HUGE. If the glycine finding translates over to humans (which I strongly suspect it does), life-extension-seekers may be barking up the wrong tree—or at least an unnecessarily complicated one—by trying to selectively reduce animal protein in order to live longer, as Longo seems to support.

A wiser method could be simply getting a more “biologically appropriate” balance of amino acids than the standard Western diet typically provides. That means eating more of the glycine-rich foods that’ve been gradually stripped from our menus—things like skin, bones, tendons, tripe, feet, hooves, ears, connective tissue, and some organ meats—and less of the muscle meat typically dominating our fridges and freezers.
Article Conclusion: That doesn’t mean the solution is to go vegan. Nor is it necessarily to eat a low-animal-protein diet. But perhaps it’s time to seriously explore options like protein cycling, periodic fasting, or just cooking up heaps o’ bone broth to get that glycine down our gullets.


MuddyGurl sez: While the whole study was imperfect, as the author says, finding the gem…consuming bone growth, maybe lowering meat protein a bit, and the benefit of IF can assist in better health and weight loss.

I hate this phone

My boyfriend keeps cleaning the pan out and tossing the fat after I make bacon, ugh

I'm going to start doing that. My fry pan doesn't hold enough bacon

Twibbly wrote: »

I've been making so much bacon, my grease jar is full.

I filled mine in one day - made enough bacon to munch on for the week.

woooo, worms, cool. I compost outside but never add fat or protein to my compost.....just some egg shells. It supposedly attracts pests, but if you are composting inside, I suppose it might smell if you add fats/meats ?

Protein and fat changes the pH and acidity levels of the soil while they decompose, and it hurts the worms.

As to those amazing quantities of bacon grease, I add it to winter green stir fries, broth, and anything else that needs a nice salty flavour boost. I'm always running out, but then again the bacon doesn't render out nearly as much here in NZ as it did in the USA, even the same cuts.

How long does bacon grease last in the fridge? I had stored some but threw it out after a week because I was doubtful how long I could keep it? Grateful for all your advice. Also - is it OK with crunchy/burnt bits in it?

It will last months. I live in the sub tropics so almost everything is kept in the fridge. The occasional crunchy bit makes it way into the fat but I don't worry about it. Remove it when you use the fat. If you're really worried about it store the excess in the freezer.

Can I put beef fat in the same jar as the bacon fat?