Essentials to Making a Healthy Bone Broth

Quality

  • Chose grass-fed bones.  Bones from animals fed grains have been shown to have higher contents of lead. Although the level is less that what is considered dangerous for consumption, it is still significantly higher that what is in grass-fed animal bones. Grass-fed animals also score significantly higher as a source of healthy fats and fat soluble vitamins like vitamin A.
  • Chose organic bones/meats.  All animals store chemical waste like pesticides, herbicides, and heavy metals in their fat (including marrow), so it is important to choose animals that have been raised without exposure to these chemicals.

Raw material

  • Beef, chicken, lamb, fish, bison are all great options.
  • Marrow bones – pick these for flavour, as a source of healthy fats, iron, and gut soothing nutrients
  • Joints – you get the most variety of nutrients when you add joints to the broth.
  • Skin – has the highest concentration of collagen, which breaks down to gelatin and stimulates human growth hormone.

Acid

  • Apple cider vinegar or your favourite vinegar – necessary for the breakdown of the bones; increases the mineral content of the broth. Add 1 tablespoon per 4 liters of water.

Flavour

  • Basic – carrots, celery, onion, bay leaves, and pepper
  • Pho – add slightly charred onion and ginger; toasted cardamom, star anise, cinnamon, cloves; and fish sauce to the basic ingredients
  • French – add leeks, thyme, cloves and garlic to the basic ingredients.

Here is a list of local Vancouver Butchers and their products:

Vancouver Butchers – Chart

SUBSCRIBE TO OUR MONTHLY NEWSLETTER