Tips and Tricks for choosing a GOOD quality Bone Broth


Making bone broth can be a time consuming, messy, smelly and even pricey exercise. Sourcing  organic grass fed and finished bones can also be extremely difficult.

Buying pre-made quality broths is an easy way to get all the delicious health benefits without all the fuss. However with so many options now available on the market, how do you decipher between a good quality gelatin and nutrient rich bone broth and a poor quality one?

Here is what you need to look for!

It should be Certified Organic 

The term organic means that no chemical fertilisers, pesticides, growth hormones and/or antibiotics are used throughout the production process.

Studies show that if animals are exposed to chemicals and toxins, they are absorbed through the bones and into the marrow. During the low and slow cooking process of bone broth, the bones and the added veggies and herbs are broken down. If non organic ingredients are used, these harmful substances are released into the broth and passed onto those consuming it.

Organic certification ensures that animals are fed chemical free non-GMO feed and are raised with space to move outside and stress free. Animals living as nature intended have healthy bones needed to produce the best tasting and health promoting bone broth possible.

It should have bones listed second on the ingredient list

After water, bones should be next in line.  Some companies will add a broth or stock concentrate to add flavour and to enable the production time to be shortened, reducing the quality of the broth.

It should be free of fillers and other additives

Additives such as maltodextrin or yeast extract are sometimes found in cheap and low quality bone broths. Maltodextrin is a processed form of starch, usually derived from corn as it is the cheapest to produce. It’s used as a thickener to make the broth appear to be more gelatin rich than it actually is. It’s also a way to extend shelf life. Yeast extract is a secret name for MSG used to enhance flavour with unwanted side effects.

It should ideally be sold fresh or frozen

Fresh (refrigerated or frozen) is best. Shelf stable liquid bone broths have endured additional processes to enable their shelf life to be extended to 1-2 years and powdered bone broths often contain fillers and nasty additives to stop moisture from forming.

It should be simmered low and slow

Good quality bone broths need a slow and gradual cook time in order to extract the collagen, glycosaminoglycans (GAGs), vitamins and minerals from the bones. High heat damages these nutrients. Many bone broths do not list simmer times on their label, particularly ones that cut corners. 

It should contains at least 6g of protein

In order for bone broth to have a gel consistency at fridge temperature, there must be at least 6 grams of protein per 250ml. Anything less on the ingredient list means it is lacking in gelatin.

It should be cooked in stainless steel pots

Stainless steel is one of the few metals that is non-reactive as cookware. Ask your bone broth manufacturer what type of pots or kettles they use and watch out for potentially harmful aluminium!


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