2

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Himalayan, Hawaiin (with activated black charcoal) salt, or Braggs liquid amino to flavor bone broth?

Answered on August 19, 2014
Created September 13, 2011 at 11:17 PM

As far as I can tell each have benefits and drawbacks.

Himalayan is probably the "safest" bet but does not have any real benefits that I know of

The activated charcoal Hawain black salt is supposedly cleansing BUT I worry it would bind with the minerals in the broth that I am wanting (potassium, magnesium etc).

Then there is braggs. Which so far either I have had too heavy of a hand or the stuff just registers as WAY too salt to me I have not had luck with. Also I am suspicious at the claims and not sure if the enzymes denature with heating.

Believe it or not I do not have any sea salt handy

*also does anyone toss herbs in with the broth. Tea and broth in one lol. I put dried nettles (which are a very nutritious fresh food during the season) And dandelion leaf which can also be ingested raw. This will hopefully add some minerals as well. I considered burdock but I did not want to leave it going for that long.

For taste I added parsley (also high in K), fresh rosemary, and herbs de province.

Thoughts? Thank you in advance!!

C836b2644e7319bb957fbb794a97708e

on October 06, 2011
at 07:25 AM

Update- I no longer use braggs. No matter how light of hand I was it always tasted FAR too salty. I figured it was a warning of sorts- I now avoid the stuff and I dont miss it. I do not salt my eggs anymore and bacon tastes REALLY salty now (even uncured). Wow I guess I never realized just how much salt is in the SAD diet. I always thought I was "good" cause I didnt use it much. but now that I am sensitive to it I realize just how much was hidden in the sad diet.

C836b2644e7319bb957fbb794a97708e

on September 14, 2011
at 02:33 AM

Yeah I was not too keen on it to be honest but I read on another paleo cite it is what many use to make beef jerky. Supposedly it is less bad because it is fermented *shrugs*. I do not like it and would be just fine never having it again. I just want what is healthiest.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on September 14, 2011
at 02:18 AM

Don't mean to be critical, but you aware Bragg's aminoes is soy right?

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3 Answers

1
C56baa1b4f39839c018180bf63226f7d

on September 14, 2011
at 03:59 PM

I made bone broth last week and salted the bowls of it I was eating with Himalayan pink salt. This is where I discovered that some of the pink-causing minerals are not water-soluble. I got grit in the bottom of the bowl each time.

One thing to keep in mind is that you should not salt your broth while you are cooking it. Salted broth makes it difficult to control the saltiness in foods you add the broth to, and you can't reduce the broth heavily to make demiglace (mmm, demiglace).

You are better off just adding the salt when you need to use the broth. Himalayan salt might be ok then.

0
Ed983a42344945b1ff70fd9597a23493

on September 14, 2011
at 04:05 PM

Real sea salts add a variety of minerals to your diet, and I recommend not always using the same source sea salt to help keep a healthy balance of minerals in your body(i.e. rotate between Himalayan, utah, hawaii, france, etc.). If you are going to use soy, it's preferable to use a much more fermented version than Braggs. Go for the wheat free shoyu if you like that flavor, or better yet, try coconut aminos.

0
E2b9c679315c7c9c7265783dde89f350

on September 14, 2011
at 07:16 AM

My understanding is that Bragg's is only fermented for a very short period of time, so a traditionally fermented soy sauce would be a better option for anything that you would use Bragg's aminos for. I would also not use the salt with activated charcoal for the same reason you listed.

Of the three, Himalayan is definitely your best bet. I use it quite often in cooking because I found a rather big jar of it for less than the equivalent in good quality sea salt. I'm not impressed with its overall flavor, but it's loads better than table salt and will add its own bit of minerals to the broth.

And I totally do add herbs to my broth- usually I buy a bunch of "poultry blend" which I think is rosemary, thyme, and sage. I also save scrap ends of carrots, celery, onions, scallions, shallots, and garlic (I throw them in a ziploc and stick them in the freezer until I'm ready to make broth) and then just dump them into the pot along with the bones.

All that said- if you prefer the taste of one of the others over the Himalayan salt, go for it. I don't think any of them are particularly bad- just less good. :-)

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