Bone broth is a special type of broth characterized by a rich fatty broth and aroma due to its high content of bone gelatin. Recently, there has been an opinion that bone broth, which was previously recommended for convalescents to maintain strength, is harmful and should be excluded from the menu of those who want to eat right.
How bone broth is cooked
Bone broth is boiled from beef, pork or lamb bones, previously chopped into small pieces and thoroughly washed in cold water. They are sometimes even pre-fried in a preheated pan for 10-15 minutes. For 1 kg of bones, add 1.5 liters of water, which makes such a broth especially rich.
It is cooked for about 4-5 hours, salting, over low heat, it is not recommended to cook it longer, since its taste deteriorates. A whole peeled onion and carrot are put into the bone broth a couple of hours before being cooked, and spices and bay leaves in 10 minutes.
Bone broth is tasty in itself, but it is also the basis of various soups, which are an indispensable part of a complete diet.
What else is in bone broth besides bay leaf
The science of human nutrition classifies the meat of domestic animals, including those from the bones of which broth is cooked, as a source of first class animal fats. Dishes made from them contain many essential amino acids, including those that are not produced in the human body. But, along with these undoubtedly useful substances, the bone broth also contains nitrogen-containing extractives and purine bases, which are an integral part of the muscles.
Purine bases irritate the stomach glands, stimulate the exocrine function of the pancreas, increase appetite, improve the digestion and absorption of food, especially fats and proteins. But at the same time, nitrogen-containing extractives have an exciting effect on the nervous system, which can worsen the condition of a person who has diseases of the circulatory system, digestive tract, kidneys, as well as the brain and peripheral nerves. Violation of purine metabolism, triggered by the frequent use of bone broth, can manifest itself as the accumulation of uric acid in the tissues of the body, leading to a disease such as gout.
To reduce the risk of harmful chemicals entering the broth, drain the first broth half an hour to an hour after the start of the boil, then add fresh water and cook the second broth on the same bones.
The harmful effects of bone broth can also be attributed to the fact that farmers who raise animals often add various chemicals to their feed that contribute to the increase in animal weight. When cooking, these substances pass into broth after half an hour. Therefore, if you remain an adherent of bone broth and soups based on it, try to purchase meat and bones for it from trusted sellers.
