September 13, 2014
Click here for the full written transcript of this podcast episode.
“Good broth will resurrect the dead,” says a South American proverb.
I don't know about that, but I still drink bone broth every week for healthy skin, hair, nails, a strong gut lining, good joints, and even a bit of a liver detox.
Whether you’re injured, need to heal your gut fast, build muscle, need more natural sources of minerals and electrolytes in your diet, or simply want to drink, sip and cook with some the most nourishing liquid food on the face of the planet, bone broth really is the ultimate solution, and in today's podcast, I interview bone broth expert and chef Lance Roth.
Creator of TheBrothery, bone broth and Executive Chef Lance Roll puts his 20-year diverse culinary career and education as a health and nutrition professional into each special batch of bone broth to create the healthiest broth on the face of the planet.
Lance actually freezes his broth and ships it around the continental US too, making for the ultimate, easy done-for-you bone broth experience, especially if you don’t have the time or resources to make your own bone broth.
In this podcast, you'll discover:
-How bone broth can enhance liver detox pathways…
-How to make the best kind of broth, including a few of Lance's secret ingredients…
-The important difference between broth and stock…
-Is it safe for you to ship bone broth around the country without it going bad…
-What are the tastiest things you can do with bone broth once you get it…
-How to use bone broth during an Ironman triathlon…
Each batch of flavorful, nourishing, bone-growing, muscle-building and body and gut-healing organic bone broth from The Brothery is made in small batches using locally-grown, organic produce and free-range, humanely-raised meats and poultry – so you get no harmful hormones or toxins in your nourishing broth. Click here to grab some now (you get a 5% discount on your order with code ben5!)
Leave your questions, comments and feedback about bone broth below, and feel free to share any good bone broth recipes you may have!
23 thoughts on “How To Reverse Aging With Bone Broth, Race An Ironman With Bone Broth And The Best Bone Broth Recipes.”
While straining a batch of 18-hour-simmered beef bone broth, I stumbled onto this song. I learned a lot from the podcast, and I plan to experiment with some of its ideas when I make bone broth again.
what song is that?
Great podcast. I am wondering… What would be the difference (if any) between using a spray dried bone broth powder and liquid/frozen bone broth?
I was not really into the idea of bone broth before, but after I tried Au Bon Broth and it made me change my mind. Drinking bone broth every morning has made changes with my health and body.
What’s up with the $220+ price tag? Are you kidding me?
Thanks Ben and Chef Lance!
For the sake of efficiency (a.k.a. laziness), I keep two containers in my freezer, one for holding chicken bones (they pile up whenever I roast chicken) and another for organic vegetable scraps (carrot peels, onion skins, excess herbs, etc.). When the containers are full, I just put them in a crock pot with some additional seasonings (cloves, black pepper, bay leaves) and simmer for 24 hours. I always end up with really good, gelatinous broth. Am I still getting bone broth goodness with this method?
That sounds perfect! Great idea.
Can you use pork rib bones ?
Yes, but like all bones used for bone broth, just make sure they come from a healthy, properly fed animal.
Any insight as to why some folks don't do so well on bone broth? As a nutritionist, I've had a surprising number of clients that don't tolerate it well.
There is also the issue of arginine, for those of us, like me, that get cold sores/fever blisters, these high arginine foods are killers!
Stay tuned to https://bengreenfieldfitness.com/299 because we cover this!
Yay! Thanks B.G. I love how you respond to questions and comments- very awesome. What is your middle name? I hope it's Igor, then you could be the notorious B.I.G. I'm just going to start calling you Igor. I hope it's not Andrew!
It's Andrew Nathaniel. Ha! jk
I would also really like to know how often bone broth should be consumed to receive the health benefits. I did listen to the podcast, Ben I heard you say once a week? I currently take glutathione and collagen protein and you're right they are pricey, I would love to add this natural product into my diet and eliminate some of the cost of the other supplements I take, I heard the podcast stated that bone broth helps with precursors to glutathione and I got very excited hearing this!
Appreciate the help, thank you.
We make it in our house once a week but I eat it more often than that!
Now that I'm ordering from The Brothery I'm doing a big cup of it every day (and have even used it in my smoothie), but previously I was closer to 1-2x week. There is no "too much" with this stuff, and if you can pull it off, I'd go every day!
Great podcast. I'm sold! We are going to start drinking bone broth. Thank you for the great post.
However, one question:
1) How much, and how frequently per week, do we need to consume bone broth to get the health benefits of bone broth? I'm sorry if you provided this information and I missed it. I'd really appreciate the answer.
Does the method the chicken was cooked make any difference? For example, is baked chicken better for bone broth than rotisserie chicken? Is raw chicken bones better than cooked?
The flavor will be different but that is about it. I’ve never made broth from raw chicken bones. We always cook and eat the bird first! Raw been bones are another story. They make some seriously good broth.
The blog heading says "best bone broth recipes" and I don't see any bone broth recipes. I assume "best" /= "whatever someone happens to post from their mother's basement in the comments section of this blog post." Is it possible to revise the post so that it includes a bone broth recipe? There doesn't have to be a peer-reviewed double-blind long-term big-sample-size study to prove that it is the "best" bone broth, but hopefully it has a little more to recommend it than someone's grandmother said it was good. It could at least collect the relevant and plausible best practices and bone broth consensus from chefs and nuitrionists etc.
Did you listen to the audio?
I listen to podcasts in my car where it is hard to cook. I read in my kitchen. To be helpful for those looking for a written broth recipe here is one thing I found from smart guy Paul Jaminet: http://perfecthealthdiet.com/2011/10/bone-broth-r…
From one set of bones he cooks a few different rounds of broth.
Broth 1 is water (no vinegar?) warmed gradually and in less than hour the broth is discarded. I suppose on the theory that it contains a lot of the blood and fat that gets oxidized and doesn't taste as good and isn't as healthy as the later derived collagen etc. and if you just discard the fatty water, you don't have to skim it later. So first cook the bones at a slow heat less than simmer just hot enough to render some of the fat and extract any remaining blood in the bones and meat.
Broth 2: discard the Broth 1 water and add new water (no vinegar I guess?). Cook for "some hours" at an unknown temperature. This will still be a somewhat fatty broth, so don't cook it too long so that the fat isn't oxidized. Add seaweed, vegetables and meat to this — e.g., use it for Pho.
Broth 3: then with the same bones, add another round of water and vinegar or other acid and continue cooking. This third (second edible) round of broth will mainly contain minerals and some collagen, and will need longer cooking. "In the second and later rounds of cooking, we add an acid to help extract minerals from the bones and expose the collagen matrix. Lime juice, lemon juice, and vinegar all work well. We especially like the juice of a lime, and rice vinegar, which gives a slightly sweet taste; others seem to like apple cider vinegar, which is more acidic."
Later Broths: "If you wish, you can once again collect the broth, add new water and cook again. Every successive broth will be lighter. In the third round, with long enough cooking, the broth becomes white."
This was a revelation to me — the best bone broth I ever had was the oxtail soup at a Korean restaurant in Manhattan (Gahm Mi Oak) and the oxtail soup was creamy white — I had no idea how they did that. Paul Jaminet explains — it was probably a third or later round of the broth, where they are well past the fattiness of the bones are just cooking the pure bones and reducing the calcium and other bone material to make the whiteness. That broth was delicious and I will try to reproduce that.
So there is at least one broth recipe.
I happened to listen to this while I was straining a batch of beef bone broth that I had simmered for 18 hours. The podcast was very informative, and it gave me some things to try when I make my next batch of bone broth. Thanks Ben and Chef Roll!