One of the things I've been doing regularly for the past year or so is making carcass broths and bone broths and making stews and soups with it. I make the distinction of carcass v. bone because I mostly make two versions: (1) pork from pork shoulder bones my amazing pork guy provides me free by the bagful (so I don't have to save up bones in the freezer which is a huge bonus!) and (2) chicken from the whole carcass from chickens or everything from the parts -- e.g. a fair amount of skin and cartilage and "stuff".
There was a question about pork rinds and satiety the other day on PaleoHacks that reminded me of a few things. One was that whenever I would hear of the health bennies of gelatin protein, I always remembered reading that it was not a good major protein source because it is not a complete protein. Well, the protein from such broths may not be complete, but it is special indeed. I'm not one for anecdotes but my less-than-perfect-diet hubby is prone to getting bronchitis or worse at least a couple of times every winter and he's had issues with prolonged bouts that turn into one long episode. Last winter? One short cold! I tend to think that's no coinky dink.
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