September 13, 2014

Podcast from:  https://bengreenfieldfitness.com/podcast/nutrition-podcasts/what-is-bone-broth/

[00:00] About Lance Roll

[08:34] Unique Benefits of Bone Broth

[15:30] Bone Broth as A Digestive Enzyme

[18:19] The Perfect Bone Broth

[26:20] Differences between A Bone Broth & A Stock

[27:44] More on Lance's Bone Broth

[38:54] End of the Podcast

Ben:  Hey folks, its Ben Greenfield, and I want to start by telling you about this South American proverb.  At least that's what I heard it.  That's a South American proverb.  I can't verify that, but the proverb goes like this, “Good broth will resurrect the dead,” and I think that's just a very cool quote, and I've actually used it quite a bit before in my own life because every time I get sick or I'm really beat up from a workout or my wife or my kids need a little bit of extra nutrient care, we do a great big cup of broth, and I actually drink bone broth every week.  Not just if I feel like I'm going to die, but also for healthy skin and hair and nails.  It's really good for gut lining and joints and even kind of a little bit of a liver detox.  We'll talk about all that stuff today, but I wanted to get a bone broth expert on the call because frankly bone broth, as silly as this may sound, is still kind of a little bit mysterious to a lot of people.  Sometimes it’s hard to know how to use it properly, how to make it, all the versatile things that you can do with it, how to get your hands on bone broth if you don't have the time or the ability to make it yourself and just everything that goes into bone broth.  So my guest on today's podcast is Lance Roll who is an executive chef, he is a bone broth guru.  I just gave you that title, Lance, by the way.

Lance:  Thank you.

Ben:  No problem, you can put that on your business card, and he's also the creator of TheBrothery which is this website that makes bone broth.  What website doesn't make bone broth, Lance does, but you get it on the website.  And Lance has a pretty cool history in terms of how he got into this, his history as a chef, and so on on today's podcast, we're going to talk about him, how he got into bone broth, cool things that you can do with bone broth, how to do everything from detox to fixing your gut with bone broth, all sorts of cool things.  So Lance, thanks for coming on the show, man.

Lance:  Ben, thank so much for having me, and one of the questions you sent me here was what got you into bone broth, and that sorts of leads into a nice part of my life.  I've been cooking, by the way, for about twenty-six years as a professional.  I started in 1988, and I was very fortunate to be in, it was in the east of Long Island.  I was in a New York-based restaurant, group, and we were in the Hampton's.  From the very get-go, we were making broths and stocks in our kitchens, and all the kitchens I was in, we always consistently made broth.  What we made then was stock, which is another question we're going to get into, but what got me into the bone broth, fast forward to 2006.  I was in the industry for about eighteen years.  I went through a bunch of transformation.  I was going through a life transformation.  I met my mentor and good friend to this day, Paul Chek.

Ben:  Oh yeah.

Lance:  Paul Chek is definitely a nationally and internationally recognized health and fitness guru, and a good friend and an amazing individual.  His Chek Institute had a nutrition background with the Weston A. Price Foundation and a book in his office called “Nourishing Traditions” by Sally Fallon.

Ben:  I love that book.

Lance:  Yes, the book is an amazing book.  So imagine after eighteen years of cooking and understanding all the things I had to do.  We're all giving gifts, Ben, and my gift is for cooking and food and flavors, a.k.a. the Flavor Chef which is the name of my company, and who I am, The Flavor Chef.  And I was working with Paul, got introduced to this book and introduced to all of the traditional methods of cooking and the benefits of all the different things that we were doing prior to the advent of processed food in our worlds, and of course, Dr. Weston A. Price was a dentist in the thirties who went around the world studying cultures and what he learned was that cultures that was introduced to a western diet began to physically, nutritionally degenerate.  Alias, we have the problem we have today with our western diet, so the Weston A. Price Foundation is based on a diet.  Really the real food, Paleo diet that's around now is similar in a sense and Weston A. Price was sort of the background of that.  They've always been there.

Ben:  Except like Weston A. Price, and by the way the time we're recording this podcast, I'm speaking at a Weston A. Price-inspired talk in Vermont, at a farm in Vermont next month.  But what I like about it and the book “Nourishing Traditions” is, I'm sure you might appreciate this as a chef too.  It goes into stuff above and beyond just meat and starches.  You can do dairy and legumes and quinoa and all these other things.  It's just about kind of fermenting, soaking, sprouting and properly preparing just about any food.  It's kind of non-restrictive in that way.

Lance:  Absolutely, and they're just all about really food and the ways to make real food palatable and more digestible, delicious, and of course, Paul Chek.  The biggest thing was going organic, getting back to organic, meaning things that haven't been tainted by chemicals and pesticides and all the different things that they're putting in depleted soils and nutrients.  Nutrient-dense foods is really a great term to use when we're talking about bone broth and even fermentation and things like that, that are going on this book.  There's also that book, by the way, that's filled with anecdotal notes on every page from articles, from all through about books.  Just to find what they're talking about in the recipes themselves, but beyond that, that's what got me into it.  There's a big section on bone broth in there, and literally in 2011, to be exact, Nov. 11, 2007 I said to everyone I got a download from God or however you want to describe that.  I got an inspiration or an intuition that said this is a product that I want you to bring to market, and in 2007, there really wasn't much happening at all, bone broth anywhere, and in terms of it being out there as a product, and now there's lots of little companies out there doing bone broth which are fantastic for us.  I've been working on that ever since.  I used the Chek Institute as my place to make broth.

I started reading the book, how long to simmer it, research and development, and by 2011, I was in a few health stores and nutritionally-based company called Bio Wellness out here that he's also Weston A. Price chapter leader.  He said can you please make broth for my clients?  They love broth, but they don't want to make broth.  So I started making for them, and then 2012, we got into our first retail shops in San Diego here, and in 2013, we opened thebrothery.com and we've been shipping successfully around the country ever since.  So we are producing super high-quality bone broth, it is all organic.  We use the local deep well water, and we follow all the traditional methods of making it.  I do tons of research all the time on just improving the product, and right now we have a great product out there.

Ben:  That's definitely something that I want to delve into a little bit later on.  Like you talked about well water and all this kind of interesting stuff when it comes to making bone broth, and before we even get into that, I'm curious what some cool things that you've seen bone broth actually do for folks in terms of changes to health or their body or their skin or things along those lines.  I mean there's tons of writing on nourishing traditions and Weston A. Price Foundation has written a lot of articles on bone broth.  What have you seen in the time that you've been basically like giving good bone broth to people and seeing what it does for them?

Lance:  Well, one of the main things about bone broth for people, one of them is part of an overall health regiment.  You know in other words, Paul had four doctors.

Ben:  You can't like dip your Big Mac in bone broth?

Lance:  Yeah, I don't know if that's good.  It'll probably actually help you digest that Big Mac a lot better, that's for sure.  It'll certainly help with the gas that might be resulting from the bone broth, but specifically speaking I had several cancer patients that used my product and have definitely said it has helped them through the serious pain of cancer treatments, and that's doing several things.  One, it's just a general comfort food, so it's full of protein and it's not a protein supplement, but it's full of digestible protein and bioavailable nutrients that when your gut lining is completely compromised, your immune system is completely compromised, the broth is so helpful in that.  So literally brings some comfort.  One of the patients said to us in three years of fighting her cancer, she never had a higher blood count than she had after drinking our broth and continues to drink our broth.

Ben:  You mean like a blood count of what?

Lance:  Red blood cells.

Ben:  Wow, interesting.

Lance:  Red blood cells went from a certain count to another count to a higher count because the blood, the broth itself is literally a bone marrow elixir.  It's basically liquid bone marrow, so we learned from Chinese medicine and ancient traditions that you are what you eat, and we like to say at bonebroth.com, and thebrothery.com.  You are what you eat, but more importantly, you are what you absorb.  So it helps people with digestive tracts.  The other thing again, like you said, skin, hair and nails.  I mean when you start drinking bone broth, your skin becomes more supple, and there's a direct relationship to that.  Scientifically proven which is the word, collagen.  I mean your skin is made of collagen, it's the stuff that kind of holds you together, and when we produce our broth in particular, we're simmering our bones for about eighteen hours at a very low simmer.  Again, you can find us anywhere on the internet about how to simmer bone broth to get the most gelatin, and the cooked form of gelatin is collagen, and that.  I mean you could just look at skin treatments, and they're saying collagen is the way to treat your skin, you know.

So they're getting collagen, they're doing things with other ways to get collagen, but we have a natural form that comes out when you defrost one of our bone broths, heat it up in a pan, drink it as a tea and then cool it.  You'll see that it's Jell-O, and that Jell-O is the gelatin and the content of the collagen content in there.  So those are some cool things and personally, and from other testimonies we've had online from people, instant relief from shoulder pain, Shaun Crocs even told me that, you know.  His shoulder was injured.  We have a professional football player using our broth right now, helping to speed the recovery of his injury in his.  He's a kicker for the Chargers, and so he's using that, and those are the kinds of things we get on a regular basis.  People feeling better, just feeling better.  Just feeling better.  Of course they're making other changes in their life too.  They're going organic, they’re eliminating sugar and eliminating gluten.  They're doing things that they're exercising, finally, you know.  So those things are all happening, and it’s part of that protocol of just feeling good.  It's optimum health as we'd like to call it.  Those are some of the cool things.

Ben:  Lance, can you touch on liver detox because I've seen some people talk about bone broth and liver detox, and that's what I'm curious about.  If you've seen it for that, obviously I had it, not that I drink heavily, but I have drank bone broth after a hangover before and it seems to nourish me back to health pretty quickly, but I'm curious.  Biochemically, is there something going on there with bone broth in the liver?

Lance:  Yeah, you know the detox of a flying agent in the bone broth is the amount of glycine.  Glycine's a detoxifier, and I was just looking up in the original article that I wrote to helping inspire this product as well which is “Broth Is Beautiful” again from Kaayla Daniel and the Weston A. Price Foundation, and she says literally in here that glycine is this amino acid.  Most people think it’s essential, meaning your body doesn't produce it.  Some people think it does, but your body needs glycine and the broth has glycine, and glycine is the amino acid that helps do the detoxification in your body.  It helps basically suck chemicals out of your body, so that's a lay way of looking at it.

Ben:  It's a precursor to glutathione too.

Lance:  Exactly, that's exactly it.

Ben:  I mean, obviously, there's a lot of people paying a lot of money for glutathione supplements, and incidentally, you've already mentioned this, but collagen too.  Like those are two things I know, like collagen hydrolysate and glutathione are supplements that people are shoveling a lot of money right now for, and I do know.  That kind of make me happy when I see our big vat of bone broth that my wife makes on the kitchen counter.  I'm getting glycine, I'm getting my glutathione precursors, I'm getting my collagen, and it's right there.

Lance:  Yeah, and you're simmering it from bones, and you're eating food.  You're eating a delicious food.  Now the other thing was the overall health, the glycine health digested by enhancing gastric acid secretion.  So again, when we start improving digestion, pretty much we're going to detox our body.

Ben:  So when you said that it can enhance gastric acid secretion, if you drink bone broth?

Lance:  I don't say that, the experts say that.

Ben:  Okay, so do you think if you drink bone broth before a meal, in the similar way that you might take a digestive enzyme before the meal, do you know if it can help you to digest food better if it stimulates gastric acid secretion?

Lance:  Yeah, that again, that goes right back to the early days of Francis Pottenger and the Price-Pottenger Foundation out here, and in the Weston A. Price Foundation, Pottenger was a person who was around with Price as well, and Pottenger discovered that food itself when it's cooked, the broth, it's basically hydrophilic.  So what it means is that it will help you to create the digestive juices that you need in your body because the food itself is cooked, and that forces it not to be able to do that.  He said literally if you put digestive, just like you're suggesting, you drink broth with your meal, you use broth to cook your legumes or to cook your grains, and it helps them to become more digestible.  That's basically the idea.

So it helps your body stimulate the acid in your stomach that is needed, the hydrochloric acid needed to help you digest food, and therefore makes your food more digestible.  That was Francis Pottenger from the Price-Pottenger Foundation.

Ben:  When you said that you could use it for grains like let's say for example, a lot of people will soak quinoa overnight to rinse some of its opponents off and make them more digestible.  You could soak your quinoa and something like bone broth, instead of water?

Lance:  Well, what you would probably want to do is cook your quinoa and bone broth.

Ben:  Okay, so you use it for the cooking…

Lance:  Yeah, 'cause usually when you're soak the stuff and doing it in room temperature, the broth is not something you want to leave at room temperature.

Ben:  Yeah, 'cause it'll solidify.

Lance:  Yeah, you soak your beans, you drain your beans, you soak your rice or your grated quinoa, and again remember to, when you're going to soak your quinoa or soak your rice, you're going to come up with a product that's going to be a little more akin to what they would call grips.  It's not going to be peeled off anymore.

Ben:  Yeah, but it is definitely more digestible that way.

Lance:  Absolutely, absolutely, and still very delicious, so that's just one way that the bone broth works and all the collagen and gelatin there as well.  Just really helps you to line your stomach lining, your esophagus all the way to your gastrointestinal tract, and it will start to help heal those areas of your body.  That's literally getting us to this Chinese medicine talking about the cartilage, the stuff that your skin in there is made of is being directly affected by the gelatin and collagen in the broth.

Ben:  So I don't think that there's any denying, and I think that a lot of folks will probably agree that bone broth is beneficial and there's a lot of undeniable benefits from it.  I'm curious how to make the best kind of broth, how to make the best kind of bone broth.  You dropped something back there a little while ago about using deep well water and that definitely got me curious.  Like when you sit down to make bone broth, what are you doing that somehow makes the bone broth that you're making the best kind of bone broth?

Lance:  Well couple of things, one is sourcing all organic products and that's not the easiest thing to do especially when it comes to chicken.  I mean we make basically only chicken broth.  There's a couple of reasons for that.  One is it's a product that we can be certified to cook without being USDA-certified, but again we leave that topic for later, but basically we make chicken bone broth and for people at home as well.  I encourage everyone, just get the best ingredients that you can start with.  Meaning if you can get it at Whole Foods or it's even better, a local pastured, chicken-purveyor farmer, and some kind in your area.  Source that chicken, find organic carrots, find organic onions, find organic celery.  The process we use as well, we follow again the traditional methods, bringing the bones and a portion of apple cider vinegar to temperature.  That helps to draw the minerals out of the bones, we skim the scum from the top, we add our vegetables.

Ben:  When you skim that stuff off the top, what do you do with it?  Do you just put it in the side to throw it away?

Lance:  That gets discarded, yeah.  That gets discarded for sure, and you'll see it come up and then we turn it right down to a low simmer, a very low simmer.  As Kaayla Daniel calls it, it's a low gurgle.  Temperature wise, it's between 205, around 205 or so?  Plenty of heat to extract minerals, plenty of heat for the broth to continue to do a slight reduction as it cooks overnight, and again, we've come to a process to make it economical as well as helpful in about eighteen hours.  It's a twenty-four-hour process in total, but again for the folks at home trying to make bone broth, you want to make your own bone broth, it's definitely the most economical way to do it.  You can get a whole chicken, if you can get extra bones from wherever you're getting your chicken, you can ask them for just backbones or neck bones.  Hopefully they could get you some chicken feet, and you put those all together into your pot with your cold water.  And again, well water if you got it.  Meaning, again filtered well water this comes from a local, someone here.  But at the very least, filtered reverse osmosis water.  Whatever you're using, something cleaner than tap water basically, unless you know your tap water is awesome, and then you're going to bring your bones up to a simmer.  And again, the right amount it seems like a pound per quart is what we use, and then we use more feets and backs.  So basically we're using that.

When you have a whole chicken, most people are going to get a whole chicken.  What you want to do is cut the whole chicken up into a few pieces, very simply.  And then after the chicken cooks for about an hour, sixty minutes or so, you pull the chicken out of the liquid, let it cool, remove all the meat from the bones so you can use the meat for chicken salad and whatever you're going to make with the meat, and then you put the bones back in to continue the simmer, and that's where it's important to have, if you have the whole chicken again, to have extra bones, you know?  See if you can buy just the backs or just the necks or just the feet, and then when you add them to the pot, and you definitely can't make bone broth with too many bones.

Ben:  Gotcha, and when you're making your bone broth, what kind of vegetables did you say you're putting in there?

Lance:  Yeah, we follow again a traditional methodology.  We use carrots, celery, onions, a little of the things we do in our bone broth which is somewhere for priorities, we use a portion of garlic, we use a portion of ginger, we use traditional herbs and spices.  We use basically bay leaves, pepper corns, fresh thyme and fresh parsley, and we use a little bit of lemons as well.  We use some fresh lemons which you get as an acid component that helps us extract the minerals from the bones.  And of course apple cider vinegar, so all organic as well.

Ben:  Wow, gotcha.  Is that pretty typical when you look as bone broth recipes on the internet to use things like apple cider vinegar, lemon, and ginger or are these things that you found along the way to be beneficial to add in?

Lance:  Again, our formula is somewhat proprietary.  Most recipes won't contain those other ingredients, basically the garlic and ginger.  Sometimes it won't have lemon in there.  We did it for mouth feel and taste and just over all deliciousness, you know?  I mean a lot of people love our product.  Literally, they just say your product is just delicious.  We've had people on the news, on Fox News and the Newscaster.  They're like, “wow, that's really good.”  One thing we don’t do?  We don't use any salt in our product, Ben.  We don't put any added salt in.  We just ask people to add their own salt, and again we do that for people that are healing from things that are on a restrictive diet for some reason.

Ben:  Yeah, so we used to get before we didn't know how to make our own broth.  There's this certified USDA organic company called Pacific that makes chicken broth.  They had a ton of sodium in that stuff.  I don't know if there was much else in there.  Do you know what I'm talking about?

Lance:  Yeah, I mean basically when you're talking about a boxed broth.

Ben:  Yeah, it was a boxed bone broth.

Lance:  Shelf-stable?  It's really more of a, a lot of times those companies again, maybe not Pacific, but a lot of companies will make a base.  Cook violently things to make it into a concentrate, and then they add water back to the concentrate, and they're cooking as fast as they can to put it in the box.  We're cooking ours over twenty-four hours, three hours to get it simmering, three hours to break it down and get it into the freezer, so it's a four hour process all together, and it's just a very traditional homemade feeling.  So yeah, it's like apples and oranges when you're talking about that kind of box bone broth versus a frozen made product like ours.

Ben:  Yeah, the other thing, the reason I quit using that too, and my wife started making our own bone broth is most of the ones that you buy boxed, they say yeast extract on them and that's basically MSG which is really interesting.  So you drink the bone broth and have brain fuzz.

Lance:  Right, right.  I'm highly allergic to MSG myself, so I stay away from almost all processed foods in general, but it's hidden in a lot of things.  Natural flavors is another one.  They hide under there, and of course we have, in bone broth in general, we have what they call free glutamates that are created from the broth.  Completely different from, and they added MSG.

Ben:  Gotcha, why'd you call them free glutamates?

Lance:  Free glutamates.  Yeah, it's glutamic acid basically, and we have a product that we make, Ben, called the Orgaps product or a two-hour meat stock.  The glutamates develop over time, and again, ours is very minimal because of the low temperature we use to simmer the product.  Sometimes there's good gelatin products out there that you can add to your food.  It's not traditional bone broth obviously.  It's a powdered product, and it's good for you.  It's just some people aren’t reacting to 'cause it's cooked at a high temperature to get it into a powdered form, you know?

Ben:  What's the difference between a bone broth and a stock like you just mentioned?

Lance:  Well you know, basically stock is what we make in a restaurant or a chef might be using in a restaurant.  They're basically putting bones to get flavored water, but again depending on what they're using, they make it nice amount of gelatin, good flavor.  We call it broth because it's something we want to drink.  Stock is something traditionally you cook with.  So again, I mean broth, they usually have contained some portion of meat as well, and again the bones that we use are very meaty.  We get it from Mary's Chicken here in California, and they're all organic or higher bones through our broth, and they are full of meat.  So the meat just adds a lot of body to the broth itself, whereas the stock might be straight bone, and again we have a nice formula to make it into something very drinkable or very drinkable and edible soup, plain as it is.  Whereas the stock is something you're going to cook with, and you're going to add things to it to make it taste like something.

Ben:  Okay, gotcha.

Lance:  Yeah, that's the big difference.  I mean what we make some people would say is stock, but really we're making a broth, and there's some technical things that aren't that important though.

Ben:  How do you actually ship bone broth 'cause I noticed that you ship all around to the continental US, how do you do that without it going bad?

Lance:  Right now, we are having tremendous success.  We had tremendous success all summer with our product.  We're using a combination of ice packs, dry ice to keep our products frozen, and it comes in an insulated container in a box.  There's a bit of cost in shipping, but again if you need bone broth and want bone broth, you know we've shipped to every corner of the country and every time of the year.  We're moving to the fall through the winter.  We basically can keep it frozen the whole way.  So between dry ice and ice packs, within the packaging itself, the broth stays.  Minimally it might defrost a little bit but mostly it stays completely frozen the whole time.

Ben:  Okay, so I get this bone broth and it arrives to my house.  Give me some ideas about what you can do with bone broth because like I mentioned, some days, I will literally just drink bone broth, like post workout or with a meal.  I've had it, like I mentioned, after a rough night of partying.  I've had it in the morning for breakfast.  It also works well if my stomach is upset, like I'll drink that for the nutrients, and a little bit of calories.  Actually how many calories is a cup of bone broth have in it?  What would you say?

Lance:  Well our bone broth's been analyzed.  We only have about 25 calories in each cup of bone broth according to the nutritional analysis, and I think that the best way to use it, I mean for us, is a couple different things you do.  One, you can definitely use the bone broth as like you said.  Just a soup.  I mean basically bone broth, some people say “oh, how's your chicken soup doing?”  I say, “My chicken soup's doing pretty well.”  You know, we call it chicken broth, but you can call it soup too.  One of the things I've been doing lately which is fantastic is we add a small portion to a cup of broth, we make this delicious tea.  I was on Shawn Crawson's show coming up here that we did in the fall, and we did a video.  We made this little soup out of our broth, a digestive soup.  We added a pinch of cayenne, a pinch of ginger, fresh slice of ginger, a little bit of lemon, a little bit of mint and a little bit of coconut butter, or coconut concentrate.  That concentrated coconut and coconut cream, some people call it, and just made it into a delicious soup.

And the other night, we put a Kaffir lime leaf in there and it had a taste like a delicious Thai-style soup, and then we make a lot of Paleo recipes from it.  Like we just simmer, we just sear some chicken, put some vegetables in, added a nice cup into a broth, added some coconut milk, added again some Kaffir lime, and we made this delicious Paleo, one pot.  We called it Paleo, one-pot stew, you know.  So very delicious way to eat it, and lastly, of course, you could use it for braising as a big one.  And again, when you do braise with broth, especially to use my broth 'cause it's not inexpensive.  It's a product that you pay.  I mean it's delicious, so if you can't make it, it's great to have.  You simmer the meat or if you're using stew cuts of beef, grass-fed beef where chicken or whatever.  It's called braising, it's a very healthy method of cooking where the liquid creates a gravy.  So you're cooking a piece of chicken or a piece of beef, and you're using the broth to help steam and keep the meat tender and juicy.  And then you got that all right in there.

When you braise, you use a lid.  So everything kind of stay in, or again you braised it a low to medium.  Low to medium low temperature, and as a very low simmer, the meat takes a long time to cook.  It breaks some of the proteins, again digestibility.  Flavor, tenderness, nutrition density.  It all stays out of that pot.  Nothing goes out of there.

Ben:  When I'm racing Ironman Hawaii, this is one of the few Ironman races where I've had this happen, but they have bone broth.  It's the crappy chicken broth that you get from the grocery store, but they hand it out on the course, and that got me thinking.  I don't know if you've ever tried this, but have you ever gone on a bike ride or run or something like that and had bone broth in a flask or in a water bottle.  Do you think it would stay heat stable and palatable over the course of like an eight to ten hour day?

Lance:  Oh, we've brought it on trips with us in a warm thermos, you know.  Some of the thermos pots will keep it hot or at least warm for most of the day.  Again it is a food product, so you don't want to let it get to room temperature too much longer than three, four hours.  You want to consume it or reheat it at that point.  That's just to be safe with it.

Ben:  Okay, so let’s say if you were racing say an Ironman triathlon, where you have a special needs bag that you get to two and a half to three and a half hours in a bike.  You could have bone broth for the first half of the bike and then have a little mini cooler in your special needs bag and grab more bone broth to keep you going?

Lance:  Yeah, I mean again we're thinking.  I mean truthfully I've always thought how I could get bone broth and coconut water together in the same…

Ben:  Yeah, that'd be perfect, right?

Lance:  But how could I make my bone broth taste like coconut water?  And if we could come up with someone out there who could help me do that.  I'm sure we can really, really make a lot of money, but the fact right now, what I would say is just find an insulated container, heat your broth up.  Like we send my son to school and he's bringing, not really to school but we go on a trip or something, we have a hot little platform there.  It keeps the food hot for three to four hours.  You know, so you could just get it warm, put your little salt in there.  I mean if you're on a trek like that and you're losing so many of those minerals, you may want to consider even adding liquid beans in there and having some stuff that's ready to be digestible and drinkable, and those things will keep it hot but it'll lose temperature, so you could sip it right in the middle of your race.  A great way to consume it.

Ben:  Yeah, it'll be settling for your stomach.  The other thing I'm thinking is they make electrolytes powders, like one company that I work with called Thorne.  They make this product called Catalytes that's like a full spectrum of electrolytes and some other performance enhancing compounds, but mostly electrolytes.  So you could put a couple of scoops to that powder with the bone broth and get some of the mineral benefits of something like coconut water, shake that up and you're off to the races.  I'm actually, now that we're talking, I'm going to go on a bike ride this weekend and just try this.  See if it works.

Lance:  Alright, give it a shot.  Yeah, I mean it's a great way, and our product, when we manufacture our product, we can manufacture by the hundred and thirty containers in our kettle at one time, and we use a hundred pounds of bones for that kettle.  So literally we have about a palate of bones for every container that we have.  When we're done with our process, we literally have mush in the kettle, and we have over forty pounds of vegetables in there.

Ben:  That's amazing.  Do you eat the vegetables?  Like all that mush that's left in there, do you do anything with it?

Lance:  No, it's been simmering too long, so what's happened is all the nutrients from all that stuff, even in the electrolytes as well, have got into the broth.

Ben:  So the vegetables, even for those of us making our own bone broth at home, those vegetables are pretty much nutrient void by that point?

Lance:  Yeah, exactly.  I think there's probably some form of compost that we can figure out here to use when we go a little bit bigger to figure out how to use it, what's in that kettle?  But for the most part right now, you're really devoid of anything.  You've got this liquid that's full of all of the ingredients, and the value that you have is in that liquid.  We triple filter it, cool it quickly in stainless steel containers, and then we place it into the containers at about 68 to 70 degrees before we put it into our container for freezing.

Ben:  Very cool.

Lance:  We have a method to get it from the kettle to the freezer within three hours, and before we put it into any of our containers, we have brought the temperature down to almost 65 to 70 degrees or so.  In that range before we pack it.  That's important, you know.  You mentioned something, too.  We largely deal with steel kettles.  We haven't had chemical analysis done on our product.  We have zero metals in our product when it comes to detoxification.  Some people say well, that could be stainless steel.  There's no leeching from our kettles.  It's an expensive piece of equipment, and there is literally no metals.  One of the nutritionists out here, Kim Schuette in the bio world of wellness.  She was really helpful, and sent the product to her clients.  They wanted to know 'cause they're detoxing from metals, heavy metal detoxing, and they want to make sure they're drinking the broth, that there wasn't any metal in the broth.  We have zero, zero metals in the broth, so she was very happy about that.

Ben:  Awesome, metal free broth.  I love it.  Well Lance, this has been really, really cool.  If you're listening in, I made some show notes at bengreenfieldfitness.com/broth.  So if you go to bengreenfieldfitness.com/broth, you can read some of the stuff that Lance just got done talking about.  Like recipes and the “Nourishing Tradition” book, stuff like that.  I'll put a link to Lance's website as well where if you don't want to make your own bone broth and you just want it done for you and sent to your house, as long as you live in the continental US, you can get it shipped too and it's pretty good stuff.  So you can check that out at bengreenfiedfitness.com/broth, and Lance, anything else that you wanted to mention?

Lance:  Yeah, sure.  I just wanted to know I'm really happy to be out here doing what I'm doing.  I've been called to do this product.  I have energetically infused each container of broth with love as well.  We have a trademark.  One of our trademarks of the flavor ship is “Love is the ultimate spice,” so when you're out there doing things and if we balance our lives and include a lot of love in our lives, we'll be much healthier in general.

Ben:  Dude, that is awesome.  That's awesome, how'd you say it again, “The greatest spice is love?”

Lance:  We say, “Love is the ultimate spice.”

Ben:  “Love is the ultimate spice,” I like it.  I love it.

Lance:  Thank you.

Ben:  Alright, well cool.  Lance, thanks for coming on, and folks this is Ben Greenfield and Flavor Chef Lance Roll signing out from bengreenfieldfitness.com/broth.  Have a great day.

 

“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!)

Read more at: https://bengreenfieldfitness.com/podcast/nutrition-podcasts/what-is-bone-broth/