Results 1 to 3 of 3

Thread: Bone broth and whole roots page

  1. #1
    Richard_VA's Avatar
    Richard_VA is offline Junior Member
    Join Date
    Mar 2012
    Location
    Northern VA
    Posts
    2

    Bone broth and whole roots

    Having finally gotten the hang of making bone broth (I soak the cow hooves, knuckles and bones in cold water for 3 hours, and boil them for a couple of minutes before putting them in the pot), I recently turned my attention to improving its nutritional value. I am currently adding sliced up ginger and turmeric roots, as well as whole onion and garlic. The taste is phenomenal, and I think it is even healthier than it was.

    However, I have a couple of questions. First, is there any downside to adding whole roots? I can't think of any reason why it wouldn't be healthy, but I just wonder if simmering might destroy some of the nutritional value.

    Also, I am looking at diversifying, and adding some of those roots that I would otherwise never eat (I wouldn't add them all at once, but just rotate them into my eternal kettle). Are there any roots that I would find at a whole foods or Mom's that I should be wary of having too much of (I think I have seen Ginseng, Ginko Biloba(?), and Maca root, in addition to the normal ones, but there were others that I have never heard of)?

    I have at least a dozen cups of bone broth a day (diluted to a soup-like consistency), if that makes any difference. It has made a world of difference in my overall health, and I don't want to undo all of that by accidentally overdosing on some root that I have never heard of.

  2. #2
    picklepete's Avatar
    picklepete is offline Senior Member
    Join Date
    Mar 2013
    Location
    Minnesota
    Posts
    1,893
    I can't provide any real knowledge but I typically keep the stock very simple--just vinegar, celery, and bay leaf. After it's done and cooled I'll make a proper vegetable and herb soup. The flavor is definitely better after a day so I make a pot in advance and heat up 1 bowl at a time.

    Minerals are durable, but the other plant compounds seem to be delicate and vanish with time/heat/light/etc. so I'd probably peel and grate the roots later as part of the soup recipe. Wikipedia will often discuss the toxicity threshold of specific foods.
    35//6'3"/180

    My peculiar nutrition glossary and shopping list

  3. #3
    Knifegill's Avatar
    Knifegill is offline Senior Member
    Join Date
    Oct 2010
    Location
    Washington state
    Posts
    6,741
    Primal Blueprint Expert Certification
    Dandelion root. Win.


    Turquoisepassion:
    Knifegill is christened to be high carb now!
    notontherug:
    the buttstuff...never interested.
    He gives me Lamprey Kisses in the midnight sea
    Flubby tubby gums latching onto me
    For all that I've done wrong, I mastodon something right...

    My pony picture thread http://www.marksdailyapple.com/forum/thread82786.html

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •