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4 things we learned about bone broth from our Facebook chat


Our chat hosts, Dr. Frank Lipman, Chef Marco Canora and Chef Seamus Mullen
Our Facebook chat hosts, from left: Frank Lipman, MD, Chef Marco Canora and Chef Seamus Mullen

Bone broth. Well+Good readers can’t get enough. It’s one of the hottest of our #2015Wellness Trends and a conversation topic among friends, colleagues, and foodies from New York to Los Angeles. We tapped a trio of experts—wellness guru-author Frank Lipman, MD, and chef-owners Marco Canora of Brodo and Hearth and Seamus Mullen of Tertulia—to talk about this trend coming to a full boil.

Here are four key things we learned from them about bone broth, 2015’s “it” wellness beverage of choice:

1. The (not very big) difference between “broth” and “stock”
“We chefs always told the story that ‘stock’ is made of bones, which create a more gelatinous liquid, and broth was made from meat or ‘whole animals,'” said Brodo founder, chef Marco Canora. “But the fact is, all broths, stocks or bone broths (whatever term you use) are made with a combination of meat and bones, as most bones usually have some meat on them.” Chef Seamus Mullen chimed in with some bonus seasoning tips: “To me, a broth is something that is intended to be sipped hence seasoning it well, and adding delicious add-ins like ginger and beet kavass are great ways to make them even tastier.”

2. You don’t have to wait long to reap the health benefits of sipping bone broth
“We recommend it at least once a day, and most people start seeing some type of benefit within a week or two,” said Dr. Lipman. Chef Seamus Mullen chimed in with this personal anecdote: “I just completed a two-week cleanse with Dr. Lipman, and took the liberty of adding bone broth into my cleanse and found I had tons of energy and felt terrific through the whole cleanse process.” Cleanse aficionados take note.

3. Make a big batch—bone broth freezes well, as long as you do it correctly
“Ice cube trays are a practical way to freeze your broth,” said Brodo’s Canora. “But be sure to bring your broth to a boil and adjust seasoning [before freezing it],” he added.

4. Vegetarians may soon be able to sip a no-meat broth in coffee cups, too
“I’m working on a veggie broth made with seaweed, dried mushrooms, veggies and herbs,” said Canora, whose bone broth takeout window has enjoyed (quickly moving) lines snaking around the block since it opened in November. Just take note: Dr. Lipman chimed in to say that while veggie broth might be good for you, it doesn’t necessarily come with many of the benefits attributed to bone broth. “Part of the benefits come from the gelatin and minerals leeching out of the bones,” he said. “I have had a number of vegetarians who I suggested bone broth too, and we compromised on fish bone broth.” Speaking of…”I would also like to offer a clam and fish based broth for all the non meat eaters out there,” Canora said. We’d like to order a Venti.

To see the whole Bone Broth Trend Chat and readers’ questions for the experts, visit www.facebook.com/WellandGoodNYC

 

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