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Bone Extract (Bone Broth)
editHistory
editThe concept of bone broth dates back to prehistoric times where the parts of the animals, that were caught and consumed for sustenance, that were inedible were turned into a broth drink. Bone broth was a very prominent part of the prehistoric diet [1]. It was a commonly use source of nutrition in North American civilisations.[1] The fat that was acquired from boiling the bones known as "bone butter" and the most commonly used part [1].
It was also and still is commonly used in traditional Chinese medicine and in other cultures through out history (citation). The many uses of bone broth included a treatment for cold and flu and diseases affecting the gastrointestinal tract, joints, skin, lungs and muscles.
Bone broth is also referred to as stock, which is an item often used in cooking for dishes such as stews and soups. Stock has been a staple in historical cooking in many cuisines. It is known to been used in ancient Roman cooking [2]. Some of traditional Roman dishes include Pig’s trotters with pearl barley and pork in a sweet wine and fig sauce [2]. The use of stock is also seen in French cooking in the eighteenth century [3]. It was referred to as the “fond”, or foundations, of French cooking [3]. Germany, Scotland, Australia and other European countries are also known for their use of stock for culinary purposes [4].
The following are reliable book that include historical recipes from various countries that use stock:
A history of cooks and cooking (Symons, M)
Cooking Up World History (Barchers, S., & Marden, P
Bones: recipes, history, lore (McLagan, J)
Roman Cookery: Recipes and History (Grant, M)
Types of Bone Broth
editThere are many types of bone broth on the market for purchase by consumers. The more commonly known varieties are beef and chicken bone broth, as well as vegetable broth. These can be made at home as well as purchased in both dehydrated and liquid form. .
Production of Bone Broth
editBone broth is an easy item to make and can be made out of the parts of the animal that aren't usually consumed or cooked with.
The main ingredients of bone broth are animal bones, this can be with the skin and meat on or off. The bones (and flesh) can also be cooked. The other ingredients of bone broth include water, vinegar (white, apple cider, red wine, rice and balsamic are all suitable) and vegetables (either whole or just the scraps).
There are many recipes for bone broth on the internet to suit different flavours, but the standard method is to combine all the ingredients and let them slowly cook for anywhere between 6-48 hours, allowing for all of the nutrients to be extracted from the bones. The mixture is then strained through a cheese cloth and kept in sterile jars or containers in the freezer for months, or the fridge for up to 5 days. [2] [1]
Nutritional content of Bone Broth
editNutritional content of Bone Broth
The nutritional content of bone broth can differ depending on the type, whether it be beef, chicken, pork, or any other variety.
As a result of the long brewing process to make bone broth, the functioning chemical components are extracted by long heating process and the addition of acid (in the form of vinegar) [1]. As the contents of bone broth is mostly bones and cartilage, both of these are made up of connective tissue, thus the product will be predominately the components that make up connective tissue. This connective tissue is very high in protein and collagen, and this is passed on to the bone broth [1].
Other prominent nutrients in bone broth include: calcium, magnesium and potassium, among many others.
Beef Bone broth
editUSDA approved [5]
| Nutrient | Value per 100mL |
| Energy (kcal) | 12 |
| Protein (g) | 2.50 |
| Total lipid (fat) (g) | 0.00 |
| Carbohydrates, by difference (g) | 0.83 |
| Fiber, total dietary (g) | 0.00 |
| Sugars, total (g) | 0.00 |
| Calcium, Ca (mg) | 8 |
| Iron, Fe (mg) | 0.30 |
| Sodium, Na (mg) | 100 |
Chicken Bone Broth
editUSDA approved [6]
| Nutrient | Value per 100g |
| Energy (kcal) | 25 |
| Protein (g) | 3.66 |
| Total lipid (fat) (g) | 0.99 |
| Carbohydrate, by difference (g) | 0.28 |
| Fiber, total dietary (g) | 0.00 |
| Sugars, total (g) | 0.28 |
| Calcium, Ca (mg) | 6 |
| Iron, Fe (mg) | 0.41 |
| Sodium, Na (mg) | 35 |
| Fatty acids, total trans (g) | 0.420 |
| Cholesterol (mg) | 6 |
Vegetable Broth
editUSDA approved [7]
| Nutrient | Value per 100mL |
| Energy (kcal) | 4 |
| Protein (g) | 0.00 |
| Total lipid (fat) (g) | 0.00 |
| Carbohydrate, by difference (g) | 0.83 |
| Fiber, total dietary (g) | 0.00 |
| Sugars, total (g) | 0.83 |
| Calcium, Ca (mg) | 0.00 |
| Iron, Fe (mg) | 0.00 |
| Sodium, Na (mg) | 267 |
| Vitamin A, IU (IU) | 208 |
Uses of Bone Broth
edit
Benefits of Bone Broth
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References
edit- ^ a b c d Siebecker, Allison. (2004). Traditional bone broth in modern health and disease. NCNM. OCLC 56637867.
- ^ a b Grant, Mark, 1960- author. Roman cookery : ancient recipes for modern kitchens. ISBN 9781909150461. OCLC 910237377.
{{cite book}}:|last=has generic name (help)CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link) - ^ a b Symons, Michael, 1945- (2004). A history of cooks and cooking. University of Illinois Press. ISBN 0252025806. OCLC 54112742.
{{cite book}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link) - ^ Barchers, Suzanne I. (1994). Cooking Up World History : Multicultural Recipes and Resources. ABC-CLIO. ISBN 9780313079306. OCLC 609857448.
- ^ a b Food Composition Databases Show Foods -- ORGANIC BONE BROTH, UPC: 052603056076. (2019).
- ^ "Food Composition Databases Show Foods -- CHICKEN BONE BROTH, UPC: 842350100074". ndb.nal.usda.gov. Retrieved 2019-05-15.
- ^ "Food Composition Databases Show Foods -- VEGETABLE BROTH, UPC: 5051379087272". ndb.nal.usda.gov. Retrieved 2019-05-15.
- ^ Conor Kerley, P. (2019). Drinking Bone Broth - Is it Beneficial or Just a Fad? - Center for Nutrition Studies.
- ^ Publishing, H. (2019). What's the scoop on bone soup? - Harvard Health.
- ^ Saint-Germain, C. (1997). The production of bone broth: a study in nutritional exploitation. Anthropozoologica, 25(26), 153-156.
- ^ McCance, R. A., Sheldon, W., & Widdowson, E. M. (1934). Bone and vegetable broth. Archives of disease in childhood, 9(52), 251.