I have been using a pressure cooker to make bone broth for several years because it is safe (you can leave the house), convenient, and saves time. 4 hours in a pressure cooker is like 2 or 3 days on the stove on a slow cook. I use the same ingredients; water, vinegar, and salt. I don't put any vegetables in it so it will have a longer shelf life in the refrigerator. I get the same results; a very thick gel incapable of pouring at room temperature. I get broth that is so thick when refrigerated that you can eat it with a spoon cold.
So my question is, what exactly would pressure cooking do to make a bone broth less healthy? I looked it up and found that it doesn't change the constitution of the broth much, if at all. A pressure cooker cooks at approximately 250 degrees instead of 212 on a slow-cook stove. All minerals and nutrition are still retained. There might be some vitamins like B that aren't preserved quite as well at a slightl higher heat, but that's about it. So, as for boxed, bone broth products, I don't think the pressure cooking is an issue as much as the ingredients mentioned in the article.
I would make far less bone broth if I had to always cook it on a stove. For one thing, I don't like leaving the house with a burner on the stove.. I can put my broth in the pressure cooker in the morning, set it for 4 hours, and it will stay on warm, and be ready when I get home. I often continue slow cooking it overnight.
Thank you for the interesting article. I highly recommend the book _Nourishing Broth: An Old-Fashioned Remedy for the Modern World_ by Sally Fallon Morrell.
Bone Broth..Been a staple in my kitchen for over 30 years. I cannot cook without it! A very simple way to make it…
A Vita Clay Broth Pot.
You will make a perfectly jelled bone broth every.single.time. Oven roast your bones & veg first for 20 min until browned, then pop them in your Vita Clay Cooker along with filtered water, organic Apple Cider Vinegar, a couple of bay leaves, set the cooker, pop the lid on and walk away.
What is absolutely essential while shopping is a very good magnifying glass. When you read what is supposed to be bread in the US is in fact a mixture of chemicals, halfway baked and not considered bread in Europe. Some time ago Subway got no permission in Ireland to call its bakery 'bread'. About 2 months ago you published an article on Dr. Bieler, I bought the book and have been making his soup since. It is tasty, healthy (as far as the ingredients are of course), and very easy. Even my dog loves it. Ingredients : celery, beans, zucchini, parsley. I tend to add some broth and a bit of grass fed beef. Two small soup plates fill the stomach and I lost 7 pounds so far without having hunger. Thank you thank you thank you! And thank the lately Dr. Bieler - the book is not much fun to read but at least gave me the recipe.
For a couple of years around 2000 I was stuck working international flights, which I hated passionately. Once I operated from the Cologne airport to Charles de Gaulle and then on to the US. We had two hours on the ground at CDG, so sitting on a 767 freighter sucking diesel fumes from the loaders was the extent of my French experience. But the flight was catered and they put more on during that stopover. I've never had bread that good in my damned life. Not even from my Italian immigrant grandfather's store where his friend made it in-house from scratch. That French catering bread was to die for. Even the catered German bread was incredible. I spent another 20 years of employment trying to find something in the US that compares, and never found anything close. The crap called bread that comes from the deli section of grocery stores is so bad it's angering.
Any suggestions for VEGETARIANS? I've been vegetarian for over 40 years, and now am repeatedly hearing the benefits of bone broth. I am super healthy but more collagen could be good.
I keep the vegetable parts that I would toss into the garbage or compost (or if I had chickens) give to them. When I make my broth, I toss the vegetable leftovers into the pot. All the stuff from the vegetables is now in the broth. I use it for making cereal grains, reconstituting food I am warming or give it to my dog.
I used to do that too. I even saved the onion, garlic and carrot skins too because they have lots of nutrients. I don't do that any more because I give my dogs bone broth, and apparently alliums are not good for them.
Bone broth is an important part of healing from Lyme disease; Lyme spyrochete steals your collagen, among lots of other things. I did not know about how it assists the digestive organs but that makes all the sense in the world. Bone broth is essential food.
Incredible article. I've recently become aware of the health effects of the loss of the flour mill with industrialization. But I hadn't realized that we went through a similar loss with the stock pot.
Anything in a packet is questionable should not be called food either. Bone broth and apple cider vinegar are not good for those who are trying to overcome chronic illness. My 89 yo mum being a vegeterian makes soup all year around and she says don't need broth just use onions and the vegetables. I like to add ginger, turmeric and garlic to my veg soups.
I have been using a pressure cooker to make bone broth for several years because it is safe (you can leave the house), convenient, and saves time. 4 hours in a pressure cooker is like 2 or 3 days on the stove on a slow cook. I use the same ingredients; water, vinegar, and salt. I don't put any vegetables in it so it will have a longer shelf life in the refrigerator. I get the same results; a very thick gel incapable of pouring at room temperature. I get broth that is so thick when refrigerated that you can eat it with a spoon cold.
So my question is, what exactly would pressure cooking do to make a bone broth less healthy? I looked it up and found that it doesn't change the constitution of the broth much, if at all. A pressure cooker cooks at approximately 250 degrees instead of 212 on a slow-cook stove. All minerals and nutrition are still retained. There might be some vitamins like B that aren't preserved quite as well at a slightl higher heat, but that's about it. So, as for boxed, bone broth products, I don't think the pressure cooking is an issue as much as the ingredients mentioned in the article.
I would make far less bone broth if I had to always cook it on a stove. For one thing, I don't like leaving the house with a burner on the stove.. I can put my broth in the pressure cooker in the morning, set it for 4 hours, and it will stay on warm, and be ready when I get home. I often continue slow cooking it overnight.
What are your thoughts on this?
This site has a 120-minute pressure cooker bone broth recipe. https://thecleaneatingcouple.com/instant-pot-bone-broth/
They say the nutrition benefits are identical to slow cooking.
Thanks for the vote of confidence. I'll look at it.
Thank you for the interesting article. I highly recommend the book _Nourishing Broth: An Old-Fashioned Remedy for the Modern World_ by Sally Fallon Morrell.
Bone Broth..Been a staple in my kitchen for over 30 years. I cannot cook without it! A very simple way to make it…
A Vita Clay Broth Pot.
You will make a perfectly jelled bone broth every.single.time. Oven roast your bones & veg first for 20 min until browned, then pop them in your Vita Clay Cooker along with filtered water, organic Apple Cider Vinegar, a couple of bay leaves, set the cooker, pop the lid on and walk away.
Great article, Thank You!!
What is absolutely essential while shopping is a very good magnifying glass. When you read what is supposed to be bread in the US is in fact a mixture of chemicals, halfway baked and not considered bread in Europe. Some time ago Subway got no permission in Ireland to call its bakery 'bread'. About 2 months ago you published an article on Dr. Bieler, I bought the book and have been making his soup since. It is tasty, healthy (as far as the ingredients are of course), and very easy. Even my dog loves it. Ingredients : celery, beans, zucchini, parsley. I tend to add some broth and a bit of grass fed beef. Two small soup plates fill the stomach and I lost 7 pounds so far without having hunger. Thank you thank you thank you! And thank the lately Dr. Bieler - the book is not much fun to read but at least gave me the recipe.
For a couple of years around 2000 I was stuck working international flights, which I hated passionately. Once I operated from the Cologne airport to Charles de Gaulle and then on to the US. We had two hours on the ground at CDG, so sitting on a 767 freighter sucking diesel fumes from the loaders was the extent of my French experience. But the flight was catered and they put more on during that stopover. I've never had bread that good in my damned life. Not even from my Italian immigrant grandfather's store where his friend made it in-house from scratch. That French catering bread was to die for. Even the catered German bread was incredible. I spent another 20 years of employment trying to find something in the US that compares, and never found anything close. The crap called bread that comes from the deli section of grocery stores is so bad it's angering.
Any suggestions for VEGETARIANS? I've been vegetarian for over 40 years, and now am repeatedly hearing the benefits of bone broth. I am super healthy but more collagen could be good.
I keep the vegetable parts that I would toss into the garbage or compost (or if I had chickens) give to them. When I make my broth, I toss the vegetable leftovers into the pot. All the stuff from the vegetables is now in the broth. I use it for making cereal grains, reconstituting food I am warming or give it to my dog.
I used to do that too. I even saved the onion, garlic and carrot skins too because they have lots of nutrients. I don't do that any more because I give my dogs bone broth, and apparently alliums are not good for them.
Makes me think, I can’t wait until soup season!! Bone broth is soooo yummy!
Bone broth is an important part of healing from Lyme disease; Lyme spyrochete steals your collagen, among lots of other things. I did not know about how it assists the digestive organs but that makes all the sense in the world. Bone broth is essential food.
Incredible article. I've recently become aware of the health effects of the loss of the flour mill with industrialization. But I hadn't realized that we went through a similar loss with the stock pot.
Moxie Bread Company
Louisville, CO
‘Heritage Breads’ baked here.
Their 2day sourdough might be what you are craving. All their breads are beyond fabulous!!! 🍞💓
Anything in a packet is questionable should not be called food either. Bone broth and apple cider vinegar are not good for those who are trying to overcome chronic illness. My 89 yo mum being a vegeterian makes soup all year around and she says don't need broth just use onions and the vegetables. I like to add ginger, turmeric and garlic to my veg soups.