BTW, if you boil bones with acid - be sure to use an enameled or ceramic pot.
All those acids, vinegar, tomato, lemon, will pull poisons out of metal the same time they are pulling the calcium out of the bones.
For that matter, never buy tomato products in cans. Buy your tomato sauce and salsa in glass jars.
- T
--- In fast5@yahoogroups.com, "tamaratornado" <tamaratornado@...> wrote:
>
> Add some sort of acid when you boil bones - vinegar, tomato juice, or lemon juice, and it will draw out the calcium into the broth. Also, break the bones if you can and get the marrow into the broth.
>
>
>
> --- In fast5@yahoogroups.com, "RickS" <rstewart@> wrote:
> >
> > Heather, last night I pulled the meat off of two rotisserie chickens and made no carb Texas chili. Then I took the bones and boiled them for about four hours in water and made some awesome chicken broth. Lot's of good minerals in there. Something to look forward to when I get home!
> >
> > -Rick
> >
> >
> > --- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@> wrote:
> > >
> > > The one thing I think needs to be supplemented in some diets is calcium and
> > > magnesium. In previous eras, people either at a lot of dairy or they ate
> > > some form of bones (the Asians eat whole small fish, for instance). I can't
> > > do dairy, and I don't know how add bones in our cuisine. So I do calcium
> > > tablets, which are easy. Calcium is a big part of protein and oxalate
> > > handling in the body, and it should be eaten with each meal.
> >
>
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