Bone Broth vs Stock

Written by Alison Bell

I am often asked "What is the difference between Bone Broth and Stock"?

The answer is A LOT!

STOCK

Stock is traditionally made with bones containing a small amount of meat. The bones are often roasted before simmering which greatly improves flavour, but reduces nutrient density. The bones are cooked at a high heat with fast cooking techniques (20 mins to 2 hours). This results in a watered down liquid lacking all the nutrients found in slow cooked broth.

Purchasing soups, canned broth, stock and bouillon cubes from the supermarket can be frought with danger.  They are not healthy options, even when labelled as organic as they often contain MSG, artificial flavours and lack all the nutritional benefit of home cooked broth. Be sure to read those ingredient labels carefully.

BONE BROTH

Bone broth is  typically cooked slowly for a minimum of 24 hours to help remove as many minerals and nutrients as possible from the bones, so much so that the bones may crumble when pushed with the fingers after cooking. Some form of natural acid is usually added in the form of vinegar to extract as many minerals as possible from the bones. Bone broth is usually made with pieces of actual muscle meat, tendons and ligaments. That combined with a long cooking time gives it a richer, fuller taste.

Bone broth is prepared in cultures around the world as both a tasty, healthful soup and an easily digested medicinal food. It is an invaluable addition to the diet of young children and all who desire optimal health and can easily become a staple to the diet.

SUMMARY

So the BIG difference, apart from bone broth being a catchy alliteration, is the nutrient density and healing abilities found in bone broth.

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2 comments

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Alison @ Broth of Life

Hi Louise,
Given the high levels of calcium in bones, most assume bone broth will be high in calcium however it is not. The best ways to increase calcium in bone broth is to add calcium rich vegetables. Despite bone broth’s low calcium content, it is easily assimilated for bone building compared to other sources with very high calcium levels. Ref: Nourishing Broth, Sally Fallon Morell – Weston.A.Price Foundation.
Our broth has been tested and came in ranging from 299 – 384mg/100g.
I hope this helps. Regards, Alison

Louise

Hi there, I am a nutritionist who often recommends your broth to clients. I am however trying to find out the calcium content of broth and am not having much luck with my research so far revealing surprisingly low calcium content. have you by chance tested your broth and/ or are you able to share any research with me that I can share with clients? Many thanks, Louise

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