Yesterday I became aware of a study published in the journal Medical Hypotheses called “The risk of lead contamination in bone broth diets.” (1) The authors mention that consumption of bone broth may be increasing because it is recommended by advocates of both the GAPS and Paleo diets. It’s well-established that farm animals (and humans, for that matter) can be exposed to lead via food, water, air, dust and soil, and that it progressively accumulates in bone. The researchers wanted to find out whether the bones of farm animals might sequester lead, which would then be released into broth during its preparation.
Does bone broth contain toxic levels of lead?
To find out, they prepared chicken broth (using organic chickens) three different ways:
- using chicken bones;
- using cooked chicken meat without the bones;
- using chicken skin and cartilage without the bones after the whole chicken had been cooked.
In each case the same tap water, cooking utensils, cookware and cooking time was used. They also included a fourth control preparation, where they followed the same procedure but used only tap water heated for the same length of time. The lead concentrations in the four different samples were as follows:
- chicken-bone broth: 7.01 µg/L
- bone broth from chicken meat (without bones): 2.3 µg/L
- bone broth made from skin and cartilage off the bone: 9.5 µg/L
- control (tap water): 0.89 µg/L
As you can see, the levels of lead in bone broth made from chicken bones was a little over 7x higher than the tap water, and a little over 10x higher in broth made from chicken skin and cartilage. As the authors point out, lead has “adverse medical effects on the central nervous system, peripheral nervous system, haemopoietic system, gastrointestinal tract, renal system, cardiovascular system, endocrine system and reproductive system”. In short, too much lead wreaks havoc on every system of the body.
Does this mean it’s time to quit the bone broth? Not so fast.
How Much Lead Is Safe?
The authors of the study express alarm about the “high” levels of lead found in the bone broth preparations they made. However, the US Environmental Protection Agency (EPA) has established a safety threshold of 15 parts per billion (ppb, which is equivalent to 15 µg/L) for lead in drinking water. On their page discussing lead and water, they explain that:
Most studies show that exposure to lead-contaminated water alone would not be likely to elevate blood lead levels in most adults, even exposure to water with a lead content close to the Environmental Protection Agency’s (EPA’s) “action level” for lead of 15 parts per billion (ppb). Risk will vary, however, depending upon the individual, the circumstances, and the amount of water consumed. For example, infants who drink formula prepared with lead-contaminated water may be at a higher risk because of the large volume of water they consume relative to their body size.
If drinking water consistently throughout the day with lead levels of 15 µg/L (ppb) does not pose a problem for human adults (and children with the exception of infants drinking formula), then why would drinking 2-3 cups of bone broth with lead levels of 9.5 µ/L pose a problem? I don’t think it would.
That might be the end of the argument right there. But there are additional factors to consider that may make lead in homemade chicken broth even less of a concern.
The Importance of Nutrient Synergy
There’s no doubt that it’s smart to minimize exposure to toxins as much as possible. But in an environment where toxins are found in foods that also contain beneficial nutrients, we must always balance the benefits of those nutrients against the potential harms of the toxins. What’s more, some nutrients protect against the harmful effects of toxins.
For example, I’ve written on the blog and talked on my podcast about how selenium protects against mercury toxicity in fish. More specifically, the reason mercury is toxic is that it damages selenium-dependent enzymes that play a crucial role in protecting us from oxidative damage. This is why you’ve heard so much publicity about the dangers of consuming fish with mercury. However, what these reports neglected to consider is that if a food you consume contains more selenium than mercury, or if background selenium intake is high, mercury won’t be able to destroy all of your selenoenzymes and you’ll be protected from its toxic effects.
As it turns out, certain nutrients like calcium, iron, vitamin D, vitamin C and thiamin (B1) have a similar protective effect against lead toxicity. These nutrients are abundant in Paleo and GAPS diets, and in the case of calcium, abundant in bone broth itself. Let’s take a closer look at how two of these nutrients, calcium and iron, protect against lead toxicity.
Calcium
Both animal and human studies have shown that low calcium intake increases the risk of lead toxicity. In one rat study, researchers found that rats ingesting a low calcium diet had blood-lead concentrations four times higher than rats on a normal calcium diet, although the quantities of lead ingested were equal. The mechanisms by which calcium protects against lead toxicity involve complex interactions among lead, dietary calcium, intestinal calcium binding proteins and vitamin D, especially 1,25 D (the active form). (2) In fact, the interaction between calcium and lead is quite similar to that of selenium and mercury: one of the ways lead causes harm is by interfering with the beneficial effects of calcium. Lead is known to mimic calcium in biological systems or to alter calcium-mediated cellular responses, compete with calcium in enzyme systems, impair calcium metabolism, or inhibit 1,25-D-mediated regulation of calcium metabolism. (3) Calcium has also been shown to reduce the absorption of lead in the gastrointestinal tract. (4)
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Iron
Studies have also shown that susceptibility to lead toxicity is influenced by nutritional iron status. A study in the early 70s found that rodents fed an iron-deficient diet experienced increased susceptibility to lead toxicity. In humans, low iron status of adults has been reported to increase gastrointestinal absorption of lead. (5) As is the case with the lead-calcium and mercury-selenium interactions, lead has been shown to interfere with iron’s physiological functions. For example, lead inhibits three major enzymes that are involved with the production of heme, the ferrous (iron-based) component of hemoglobin, which is the protein that transports oxygen to the cells and tissues of the body. (Mahaffey) Studies also suggest that insufficient iron intake increases the gastrointestinal absorption and soft tissue concentration of lead. (6)
What about vitamin D, vitamin C and thiamin? Though less is known about how these nutrients protect against lead toxicity, vitamin D appears to modify lead distribution once it has been absorbed, preventing its incorporation into bone. (Cheng). Vitamin C has been shown to have chelating properties which help remove lead from the body. And thiamin (B1) appears to inhibit the uptake of lead into cells and promote lead excretion. (7)
We Are What We Eat — and Animals Are No Exception
It’s also plausible that the diet and living conditions of the animals we use to make bone broth will significantly influence the levels of lead their bones, and thus the broth, contain. Food, water, soil and dust are the largest sources of exposure to lead in farm animals. It appears that cereal grains contribute most to dietary exposure to lead. (8) Although I have not seen any comparative data on this, it’s thus reasonable to assume that pasture-raised chickens who eat a combination of forage and grain-based feed would have lower lead levels than conventionally-raised chickens that eat only grain-based feed.
I hope to have some data that will help answer this question in the coming weeks. Jessica Prentice, one of the worker-owners of the Three Stone Hearth community-supported kitchen in Berkeley, CA, has sent samples of their bone broth in to get tested for lead. They make their broth with pasture-raised chickens, so we’ll have at least one example of lead levels in pastured chicken broth to draw from.
That said, given that the levels of lead in the chicken broth tested in the Medical Hypotheses study were below the EPA established safe upper limit for drinking water, and given the protective effect of several nutrients abundant in Paleo/GAPS diets (and even in broth itself), it seems to me that it’s quite safe to consume 2-3 cups of bone broth per day. This is likely to be even more true if your broth is made from pasture-raised chickens. I recommend Kettle & Fire bone broth as a source of lead-free bone broth.
I’ll continue to investigate this issue and report back if I learn anything that changes my opinion.
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While it is beneficial to thoroughly analyze “scientific” studies, and to benefit from people like Chris (Thank you!) who can shed the light of his knowledge on them, there is NO benefit in excess STRESS (as I’m sure you’ve heard multiple times). So, I really must share something with you that can ease one’s mind immensely – I speak from experience here. Perhaps you’ve heard about some people taking a daily dose of clay, and if so, perhaps you thought they were nuts, or something. However, when I heard about it, I began to research the subject. I can’t share even the half of what I’ve learned here – it would simply be too lengthy and time consuming – but I can assure you that if you look into it for yourselves, it can go a long ways toward alleviating stress over every concerning “scientific” study. You see, a pure food grade calcium bentonite clay – taken internally on a daily basis – has the ability to adsorb and absorb acids/toxins and carry them out of the body. It seems that elements that do not nourish our bodies fall into the acids/toxins categories, but the healthful elements do not. Now doesn’t that sound like a good way to alleviate excess stress about reports like these? If you would like a simple launching pad for such research, you could start here at my collection of pinnable information on the subject: http://pinterest.com/brendamorrow2/bentonite-clay/ I must tell you that I will receive no gratuity of any kind whatsoever, except for the knowledge that what I’ve researched and shared may be of some value to someone besides myself. Good health to you all!
One has to wonder with all this gene testing, if there isn’t an unusual nutrient need that would solve the problem of something like sulfur accumulating with a certain gene – though may it just reflects individual differences, so that some folks need more meat and other do better with less meat and more veggies. Dr. Gonzalez tells the story of how Dr. Kelley cured his cancer with a specific diet and supplement protocol, but it didn’t work for his wife’s illness at all – she needed just the opposite routine. Wish I could find that story online.
And this from Sara Pope:
If you’ve been worried about the lead in organic chicken broth study from January, Kaayla Daniel has a bone or two to pick with it. You won’t be worried anymore after reading this:
http://www.thehealthyhomeeconomist.com/bones-to-pick-with-the-lead-in-bone-broth-study/
Kris, I tried to respond, but my long response did not show up explaining this. if you go on youtube search for Dr. Neil Rawlins 4 part video on Mthfr, he explains how BPA & other environmental toxins is suspected in causing MTHFR. Also, many people who have MTHFR, also have CBS gene mutation, which disrupts the ability to properly eliminate SULFUR. Therefore, it can very dangerous for these people (and me) to eat foods high in Sulfur and supplements like MSM. Ammonia and build up causing more side effects and actually very severe issues for some. Also, go to MTHFR SUPPORT .com and see more links Sterling Hill has posted including other genes like CBS that must be addressed before treating MTHFR. Speeding detoxification can create more severe symptoms & anxiety & nerve irritation if CBS is not draining properly or allowing proper elimination. When treating those of us with 11 gene mutations with certain nutrients, makes it difficult when addressing one and another pathway does not work, like a clogged highway.
You have me confused. One minute MTHFR is the enzyme methylenetetrahydrofolate reductase, the next minute it’s the deficiency of the enzyme, and then again it may be the mutated MTHFR gene. Actually my daughter has a mutation of that gene, which can cause a problem if she doesn’t get enough folate. So we’re back to fine tuning the diet to what works for you individually. We’re really playing Russian roulette pouring all these strange modern chemicals into our environment, producing heaven only knows what damage to our health! And now we’re pouring all kinds of money info gene research, and the drug companies are probably hoping to come up with a nice profitable drug to salve the problem, meanwhile ignoring the valuable research of the likes of Dr. Kelly, Dr. Price, and the many other renegade doctors who are more interested in nutritional healing than drugs.
Hi Kris, MTHFR = Enzyme, like you listed above. MTHFR gene mutation is the deficiency of this MTHFR enzyme and there are two main types of this mutation that can cause hypermethylation or hypomethylation (slow or too fast) if i understand it correctly. There are hundreds of other different mutation forms, but current labs only test for a handful. …. Yes, it’s confusing and yes all those chemicals, like BPA causing our DNA harm and GMOs on a whole new level. Sterling Hill, Tim Jackson, Sean and other Practitioners on MthfrSupport on Facebook really are VERY helpful and teaching other doctors, nutritionists and patients non-stop and have a list of local Doctors in your area that understand how to treat Methylation issues like MTHFR. Ben Lynch on FB is another good Doc to follow on this. One way, I learned we can see hyper and hypomethylation is most noticeable with caffeine users. Some hypermethylators can consume a pot of coffee before bed and go right to sleep. Others get jitters, irritable, sweaters with only a little. Methylation issues affect our Liver detoxification phases. ~~MTHFR is hereditary and if your daughter has it, she either has one or two copies that came from you or both of her parents. methyl-B12 and folate are important for her. Glad she is getting help. My lab recommended the rest of my family be tested too, siblings included. Hope that helps.
Thank you for sharing. I look forward to hearing the results from the next study you mentioned by Jessica Prentice, testing their Pasture Raised chickens. Please share that too!!! 🙂 Inquiring minds are waiting
“Jessica Prentice, one of the worker-owners of the Three Stone Hearth community-supported kitchen in Berkeley, CA, has sent samples of their bone broth in to get tested for lead. They make their broth with pasture-raised chickens, so we’ll have at least one example of lead levels in pastured chicken broth to draw from.”
Thanks, Chris. I too, will be interested in following this.
But I have to question, like Jamil Avdiyev above, about the COOKWARE. I had a scientist friend who started her son on broths using the vinegar soak method. He regressed with all sorts of inflammatory and neurologic symptoms (he haa autism). She had the broth analyzed and it turned out to have metal contamination (I don’t recall the metals but can find out). Turns out her “good quality” stainless steel stockpot was not such good quality. She made the broth in enameled ceramic and he did fine, though she did not have it tested.
The vinegar might be leaching the metals in some pots. Do crockpots have lead ? It is so hard to know these days what reallly is good quality….
Lisa, YES I have heard they do! some brands more than others. if you google you will read which ones. I too was tested HIGH in Lead, Aluminum, Cadmium, Mercury… and i used to make a lot of chicken soup over the past few yrs. I also just found out I have MTHFR, a gene mutation,which causes sluggish liver detox (enzyme deficiency) and we cannot convert typical synthetic folic acid or cynacobalamin B12 into a useable form for the body to absorb. Excess folic acid left in the body is toxic. We MUST have methyl forms, which are pre-converted (methyl-folate and methyl-cobalamin). Autism is also linked to MTHFR. Visit MthfrSupport on facebook.
Good point on the vinegar too, Lisa! 🙂 Thx… makes sense
Hi Crosswind, I’m glad you posted this. I have the gene mutation too and haven’t heard of its links with enzyme deficiencies (I’ve had a stool test suggest my pancreatic enzymes aren’t being secreted all that well…), so the links with the gene is something I will look into… My b12 levels are fine, same with homocysteine, and I am under the impression that this signals that the gene may not be ‘active/expressing’ at this time anyway/ie is dormant.
By the way, in principle if one doesn’t ingest folic acid, which is synthetic, there isn’t going to be problem with toxicity… Unless one is chugging B complex pills (which AFAIK has not been strongly associated even with bringing down homocysteine levels eg when they are elevated and gene expressive), I don’t see what there is to be worried about in this regard. Best to folate form the diet etc, eat some liver too 🙂
Cheers,
Michael.
People with CBS gene (many people with MTHFR) cannot eat meat (including Liver), until the CBS pathways is regulated otherwise sulfur builds up, therefore ammonia builds up too. It’s a COMPLEX issue.
This is too much of a generalisation. I have CBS and managed to get it under control just fine while consuming meat. I avoided other dietary sources of sulfur completely though. Other mutations will conspire with CBS to make it more or less difficult, so you can’t say with certainty what everybody will need. There are also different severities of CBS up-regulation.
Even people with high Ammonia seem to be OK eating one protein meal a day of about 3oz.
It’s also important to support the Sulfite Oxidase enzyme in the process, to make sure sulfate is coming out and sulfites aren’t building up.
As a long time student of ayurveda, one of my teachers once said: If a little is good, a little is good. People consuming large amounts of anything could be causing harm to themselves. Our view that if a little is good, then a lot is better is incorrect. Dosage is important to consider when embarking on any healing journey.
These are wise words indeed. It took me a while to learn this through trial and plenty of error
H Chris,
I’d like to point out as well that conventional chicken bones can contain a lot of fluoride. for someone doing GAPS, who is drinking bone broth a lot, it can result in a lot of fluoride. The fluoride accumulates moreso in the bones of smaller animals like chicken, and especially because they are fed grains which are sprayed with fluorine.
The US EPA just banned using methyl bromide as a preservative, due to greenhouse gas concerns, and so the industry moved to sulfuryl fluoride.
Canned and boxed broths use water that has already been fluoridated, and chicken bones, and then the fluoride concentrates more because with simmering, fluoride remains in the water.
As someone who loved chicken broth in all shapes and forms and drank lots of tea, thinking I was healthy, I am now paying the price.
LJ, Wow… very informative. Thx!… i hope you can help your body detox
While I do have the occasional cup of bone broth, I’m not nearly consuming 2-3 cups a day. I think as long as you’re making your broth from cage free, farmer raised chickens (or cows) you should be fine. There’s so much negative news and studies being thrown around all of the time and I feel like it mostly just confuses people. Not saying that was the author’s intention… just an opinion in general. It’s good to be informed but some of the information that gets passed around on social media is best to be ignored.
I just finished making a long simmered beef broth. I used to cook it 12-24 hours. Now I follow the Weston A Price recommendations of up to 72 hours. It does get more glutinous with the longer simmer.
Then I go and read this post and it gets so confusing. However, I have been making broth since the 70’s from bones and seems to have done me no harm.
The allowable Maximum Contaminant Level (MCL) for lead of 15 micrograms/liter is not the same as the Maximum Contaminant Level Goal (MCLG), which is zero for lead. For an explanation of significance of MCL versus MCLG, see http://water.epa.gov/drink/contaminants/index.cfm#List
from which the following is copied:
Definitions: Maximum Contaminant Level Goal (MCLG) – The level of a contaminant in drinking water below which there is no known or expected risk to health. MCLGs allow for a margin of safety and are non-enforceable public health goals. Maximum Contaminant Level (MCL) – The highest level of a contaminant that is allowed in drinking water. MCLs are set as close to MCLGs as feasible using the best available treatment technology and taking cost into consideration. MCLs are enforceable standards. .
What is the cookware being used? The lead may be colloidal, organically derived if it comes from the bones. Have the studies differentiated between colloidal and metallic form? This is of significant importance. Getting your iron from chewing nails is not the same as getting it from grapes.
In addition to Chris’ suggestions, Joel Wallach, mentions in his book Rare Earths Forbidden Cures that one way of dealing with excessive lead levels from a nutritional standpoint is to take a trace mineral rich food like seaweed or humic shale.
I question the basic assumptions of this study in part, such as the safe levels of colloidal lead in the food, if they are indeed colloidal. Weston Price studied people who ate food with substantially higher levels of vitamins and minerals relative to today’s real foods. A number of different studies have shown trace minerals have plummeted in the food supply. See http://www.mineralresourcesint.co.uk/pdf/Mineral_Depletion_of_Foods_1940_2002.pdf. I think we need to look at the balance of ALL minerals in a food. The problem is there is a lack of balance because of unbalanced soils and environmental toxicities.
Maynard Murray through his experiments showed trace mineral fertilization from the sea increases plant and animal health. See http://www.acresusa.com/toolbox/reprints/seaenergy_nov01.pdf. Fertilizing with sea solids means food will by default have higher lead content because lead has been in the sea for thousands of years. So what? Did Americans suffer from lead poisoning 200 years ago when the soil was virgin and thus plants had high mineral and hence lead content? Keep in mind the biology was better so minerals like lead were more available to the plants, helping increase the density of minerals like lead in food.
If you live in the city you are exposed to lead in the air and from so many toxic sources. So this may be one more to add to the list. Intelligent detoxification such as clay, zeolite, sauna baths, drinking distilled water, etc. will prevent toxic lead sources from accumulating.
Some articles on lead
http://www.thenation.com/article/secret-history-lead?page=0,0
http://www.motherjones.com/kevin-drum/2013/01/lead-and-crime-linkfest
Modern American adults carry 600 to 1000 times the lead levels in their bones than 19th century Americans mostly thanks to tetra-ethyl lead in our gas. That lead is no longer being spewed into the air, but has settled to the ground and is still with us. And for those over 35 you are stuck with the 6-10 points in IQ you lost thanks to Dupont, GM, Everett Sloan and Kettering.
Lead levels in food will vary depending on the animal, the soil where it lived, the food it ate, the water it drank, and the air it breathed. As is clear from the posts to this blog all animals incorporate and eliminate differently on an individual basis.The same species on the same farm will show differences and different areas on the same farm will show differences as will water. What I am saying that no testing of any broth will have the same results as broth made from bones of a different animal even though the animals were raised on the same farm. Lead is impossible to avoid, you can only mitigate.
To protect your children from more lead than is inevitable keep outside dirt outside. Remove your shoes keep pets outside or inside Children are on the floor and put everything in their mouth so clean frequently. For lead and other toxic metals you should detoxify constantly and for the rest of your life
My regimen includes a juice cocktail of different vegetables, that always includes garlic, cilantro and chlorella which will bind to any toxic metals excreted in bile and keep at least a portion of it from being reabsorbed. If you have yeast overgrowth, you may get a reaction from the die off. It has worked well for me. I was diagnosed with lead and mercury poisoning and have been able to regain almost all my cognitive abilities, minus, of course, that lost during my childhood in the ’40’s and ’50’s.
I am personally aware of some data supporting this claim. An example is the Firm an bear report. See http://njaes.rutgers.edu/pubs/bearreport/. It doesn’t get into lead, but I will bet big money there was wide variation in led content when that report was done. So yes, this study has not taken into account a myriad of factors.
For people who have “silver” amalgam mercury dental fillings they are mostly exposed to mercury via their dental fillings, and not fish, though fish is definitely a contributing factor to mercury toxicity. The so called amalgam fillings are actually 50% mercury.
If anyone decides to have amalgam fillings removed, they should first research the information on websites such as The International Academy of Oral Medicine and Toxicology, the largest holistic dental association in the United States and internationaly. The IAOMT has developed protocols so one’s exposure to mercury vapor is reduced, since drilling the filling releases a lot of mercury vapor which the patient breathes if they are not offered protection. It is very dangerous having the fillings replaced by conventional dentists since they are not taught in dental school to take special precautions while removing mercury fillings.
If you are considering replacing any of your mercury fillings, you can contact the non profit patients support group DAMS, Dental Amalgam Mercury Solutions for more information. There are also other dental materials that are also quite toxic and contribute to assaults against the immune system.
DAMS educates the public on toxic dentistry, helps with phone counseling, helps people find a safe biological dentist, and what issues may be involved with mercury toxicity and how it can impact your health. You can call and ask for an information packet. DAMS also publishes a publication called Dental Truth.
I am providing a link to an IAOMT article “The Scientific Case Against Amalgam.” If the link does not work in the future, you can search for the name of the article and IAOMT.
http://iaomt.org/wp-content/uploads/The-Case-Against-Amalgam.pdf
Hi Chris
Do you have a recipe for bone broth? I made my first batch last week, I love it but want to get the best nutrition from it I boiled the bones (mixture of beef lamb and chicken) for 24 hrs, I have just read to boil beef for 72hrs. Thankyou
Rae, in case Chris can’t get back to you on this, I have a collection of pins about broth (and recipes) at: http://pinterest.com/brendamorrow2/broth/ I will be adding this page shortly.
@ Elisabeth –
Bone broth might not be as nutritious as is commonly assumed – please check out the following:
http://adc.bmj.com/content/9/52/251
http://paleohacks.com/questions/95704/what-is-the-nutrient-analysis-of-bone-broth#axzz2KKkbqsI8
While they’re testing, I hope that they analyze the levels of useful minerals, as well. It would be nice to know what a traditionally prepared broth has for calcium and magnesium, as well as those other supplements like glucosamine, chondritin, and collagen. I hate that the best source of information we have is Campbell’s.
Thanks for this Chris, I would be interested in your follow up posts following retesting.
I drink a bowl of bone broth most days made from Water Buffalo bones as got to know the farmer, pastured grass fed, (apparently very hardy so no need for antibiotics etc) just have occasional turnip for a treat. I do keep it cooking continually for days, just topping up with filtered water as use and cooking W.Buffalo braising steak, removing for the meal. Now concerned re mention of glutamates as had previously thought this broth ideal for healing leaky gut, joint issues and getting minerals naturally.
I just bought soup bones from grass fed bison raised in western South Dakota. I would think in the open spaces of the Dakotas there would be much less environmental lead than in more populated areas.
Hi Chris, what do you think of the views expressed in the below article concerning the status of ingesting selenium and mercury concurrently? It seems to be that the protective benefits of selenium against the development of mercury toxicity are not pronounced. This could be particularly problematic for people who have compromised digestive processes, for whom consumption of a lot of mercury laden fish could conceivably increae the risk of developing toxic ratios…
Thoughts?
Ahem, here it the link:
http://suppversity.blogspot.com.au/2012/08/mercury-in-fish-not-harmless-regardless.html
http://chriskresser.com/the-truth-about-toxic-mercury-in-fish
Might want to check this podcast out as he mentions suppversity. There is a transcript too if you don’t want to listen to it on the same page.
Thanks! Can’t believe I didn’t see that one..
Oh, this is the first time I’ve come across people having problems with glutamate … I’ll do some Internet research.
Mary Ann, allergy tests are often useless because they are not accurate or specific!
I made beef bone broth for the first time last week and I felt extremely nauseous after only half a mug. I tried again the following day with the same results. I don’t think that high amounts of lead or any other metal would have been the cause of this.
I didn’t scrape off the layer of fat at the top, just stirred it in and drank. Might this be why? I have no problems eating fatty cuts of meat.
Why would something, seemingly so good for you, be rejected so vehemently by the body?
I’ve seen a lot of comments about adverse reactions to bone broth and glutamates. This post was very helpful to me. I apologize if it’s already been shared. http://www.lovingourguts.com/the-difference-between-bone-broth-and-meat-broth-or-stock/
definitely scrape the fat. leaving it in makes me nauseated as well. otherwise, I tolerate it fine.
Beef broth makes me feel nauseous – horrible actually. I’d love to be able to eat it. If it’s making me feel this way should I even persist? What would be causing this?
It’s a shame then for the chickens (isn’t it?) that they are not being fed a diet to protect against lead toxicity/build-up in their bones.
If the chickens are not being fed a protective diet then…I’ll skip the chickens thanks al the same. 🙂