That on-line recipe seemed to have a lot of garlic; 1 cup (136g) for the whole recipe, that's 45g of carbs.
I checked a number of entries for various beef broths on my "Lose It" app and they have little or no carbs. Even the entry for vegetable beef broth shows one cup at 80 calories with 1.9 grams fat, 12.9 carbs, and 2.9 protein.
I didnt wait to read the thread, went straight away to listen and only later discovered you had kindly posted details.
I got through half of the second one though, very interesting.
thanks goodness we can talk about calories sensibly, there has been so much misinformation and peoples loudly voiced opinions about this over the years.
I am particularly interested in the exercise as well. All I am doing currently is some weights and that suits me well
That recipe wasn't mine - I was just surprised that it had that many carbs, though I guess that is a lot of garlic. I use about about a head, chopped onion and carrot, but it's all strained out at the end.
Every batch of bone broth is different. This is a really hard thing to quantify. It varies based on how long you leave the bones to simmer, how much marrow there was in the bones, how much meat on the bones, etc. Protein, fat, carbs, and calories can all vary.
That doesn't mean you shouldn't drink it, just be aware that there may be a lot of calories packed in that one cup of yumminess.
I usually make my bone broth (~ 4-5 L of final product) with 1/2 of a medium onion and a lot of celery + spices and one clove of garlic. I dunno, I don't feel like agonizing over it too too much. I figure my overall carb count is so low, that if a cup of broth has 10 g of carbs, not 5, I can take the hit.
And now I am craving rice with soy sauce, in addition to an apple. I am wondering if I am reaching the limit of my no carb up ability. We'll see. One week at a time.
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My next culinary experiment in the world of high fat is in process, Pemmican made from venison and rendered bone marrow. Has anyone tried rendering the marrow? Does it melt well? I know the fat left in the pan after roasting bones is a wonderfully clear pure tasting fat that works really well for cooking.
So the venison is in the dehydrator and bones are defrosting. I will report back how it goes.
I am trying to clear some space in my freezer for my lamb which I will pick up the first Saturday of October. Venison and bones were taking up too much room. Pemmican doesn't need refrigeration.
are you dehydrating the venison, rendering the bone marrow and then grinding them all up together to make pemmican? sounds so yummy. i've never render fat from marrow but i always render fat from any game animals which come my way. rendered venison fat is very tasty. i'm actually still a bit squicky about marrow for some reason. from the woman who will eat raw kina lol mum used to take it out of the cold bones with a knife and eat it on bread and butter which is prob why i dont like the thought. i would love to make some pemican as we are heading into tramping season but am not sure how to grind it up. will a blender do it or do you need something like a food processor?My next culinary experiment in the world of high fat is in process, Pemmican made from venison and rendered bone marrow.
Continuing my experiment. it occured to me. a good reason to cut calories instead of just eating to get used to it. i reckon with all that fat, your body has quite a digestion load going on which will take alot of energy. everyone i know with chronic fatigue has a toasted gut. so maybe, if we eat too much fat in our adaptation phase, that helps contribute to the feeling of exhaustion?