Healthy Living


The weather is now very cold and I start to crave, and make, broth. Since we did the GAPS Diet, I have a bit of an addiction to the super-food elixir made by boiling the cheapest of the cheap cuts of meat in water. A truly frugal food with endless benefits. Many people have heard of bone broth and fewer of meat stock. The words broth and stock are often used very interchangeably and there are various different authors who use them differently. Both of them are water with bones boiled in it
On the GAPS Diet it is short-cooked meat stocks that are used to heal and seal the gut. These short-cooked broths, besides being super convenient to make, are much easier on the digestive and nervous system. They are lower in histamines and free glutamates than long-cooked bone broths and often richer in the more complex proteins like gelatin and chondroitin. Being lower in histamines and glutamates they are less likely to aggravate people with allergies or worsen neurological conditions such as depression, anxiety, epilepsy or autism. Whilst long-cooked bone broths do have more minerals in general, that is about their only advantage. Personally, I almost only prepare meat stocks these days, probably as I’m a pretty lazy cook.
Making a good stock or broth remains a bit of an art, one that is being revived. It is important to start with raw bones, not previously cooked and to have some meat and soft tissues like cartilage still on the bones. The bones should be cut to expose any marrow they may contain to allow the goodness of the marrow to boil out of the bones in the cooking process. A mixture of marrow bones, joint bones and other bones is best. In the case of chicken, adding some chicken feet gives a lovely gelatin boost.

Written by Jessica

Newsletter - yes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.