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Bone Broth/Bone Marrow/Collagen
Quote from
Luke on August 29, 2021, 11:29 am
I often use an Instant Pot to cook. If I make beef ribs, I will put the bones and remaining bits back into the pot to use as stock for future meals. Each consecutive meal results in remaining tendons, collagen, and bones dissolving which makes a hearty and delicious bone broth. If I cook a steak in it, the remaining bone and juices just add the evolving mixture. After 5-7 days, I throw out the broth to start over.
I can't find much literature on Vitamin A content in Bone Marrow and Bones. I have of course stopped consuming all organs. It does not seem that Vitamin A would be stored in bones, and I feel that the broth is immensely beneficial for the gut. What does everything think? Does anyone have any resources that would indicate consuming bones/bone marrow/bone broth would be detrimental from a detoxing Vitamin A perspective?
Thanks in advance!
I often use an Instant Pot to cook. If I make beef ribs, I will put the bones and remaining bits back into the pot to use as stock for future meals. Each consecutive meal results in remaining tendons, collagen, and bones dissolving which makes a hearty and delicious bone broth. If I cook a steak in it, the remaining bone and juices just add the evolving mixture. After 5-7 days, I throw out the broth to start over.
I can't find much literature on Vitamin A content in Bone Marrow and Bones. I have of course stopped consuming all organs. It does not seem that Vitamin A would be stored in bones, and I feel that the broth is immensely beneficial for the gut. What does everything think? Does anyone have any resources that would indicate consuming bones/bone marrow/bone broth would be detrimental from a detoxing Vitamin A perspective?
Thanks in advance!
Quote from
lil chick on August 29, 2021, 11:39 am
I actually do sort of suspect that retinoids stain teeth, which are bones.
I think bone broth is a very nice, versasile culinary item used in so many ways and I do think it is helpful. How would we get over the common cold or make gravy without it?
My method of making broth is different than WAPF days. After roasting, I throw out gobs of fat and chicken skin. After simmering and straining, I chill it overnight. Then it is easy to take away all fat. I'm thinking that most of the retinoids will be in the fat, since they are fat soluble. hopefully!
I also don't simmer it days and days like WAPFers would. I would wonder about aldehydes or other things forming.
I actually do sort of suspect that retinoids stain teeth, which are bones.
I think bone broth is a very nice, versasile culinary item used in so many ways and I do think it is helpful. How would we get over the common cold or make gravy without it?
My method of making broth is different than WAPF days. After roasting, I throw out gobs of fat and chicken skin. After simmering and straining, I chill it overnight. Then it is easy to take away all fat. I'm thinking that most of the retinoids will be in the fat, since they are fat soluble. hopefully!
I also don't simmer it days and days like WAPFers would. I would wonder about aldehydes or other things forming.
kathy55wood and Luke have reacted to this post.
Quote from
Luke on August 29, 2021, 11:45 am
@lil-chick Thank you for your response! I see you are very active in the forums, and I always appreciate your perspective. I also looked at your progress reports and found them inspiring.
@lil-chick Thank you for your response! I see you are very active in the forums, and I always appreciate your perspective. I also looked at your progress reports and found them inspiring.
lil chick has reacted to this post.
I've seen the question of Vitamin A in marrow come up a few times now. I don't think there's much out there to indicate there is Vitamin A in the marrow, but I believe there was one research paper comparing Vitamin A in the liver, muscle, adipose fat, and marrow of caribou and, if I remember correctly, it found very small amounts in the marrow, comparable to or less than what was in the adipose fat. It was small enough that I dismissed it as being pretty irrelevant for my own dietary choices. I don't have the article on hand unfortunately.
I would definitely avoid stewing chicken carcasses for longer than an hour or two. I was getting some really nasty broth from doing them for half a day or more. I think there are too many PUFAs in typical chickens, which rapidly oxidize when you stew them, and you get rancid fat which is really not good for you. However, if you get down to really clean bones without much else, you can probably stew those for longer without the same problem. This is less of a concern with red meat bones, but I still would avoid stewing any fat for too long and make sure it's basically just the bone if you let it go longer than half a day.
I've seen the question of Vitamin A in marrow come up a few times now. I don't think there's much out there to indicate there is Vitamin A in the marrow, but I believe there was one research paper comparing Vitamin A in the liver, muscle, adipose fat, and marrow of caribou and, if I remember correctly, it found very small amounts in the marrow, comparable to or less than what was in the adipose fat. It was small enough that I dismissed it as being pretty irrelevant for my own dietary choices. I don't have the article on hand unfortunately.
I would definitely avoid stewing chicken carcasses for longer than an hour or two. I was getting some really nasty broth from doing them for half a day or more. I think there are too many PUFAs in typical chickens, which rapidly oxidize when you stew them, and you get rancid fat which is really not good for you. However, if you get down to really clean bones without much else, you can probably stew those for longer without the same problem. This is less of a concern with red meat bones, but I still would avoid stewing any fat for too long and make sure it's basically just the bone if you let it go longer than half a day.
