Bone Broth Fast Dosage

Answered on September 16, 2014
Created September 13, 2014 at 5:15 AM

I'll soon start a bone broth fast proceeding into the GAPS introduction diet with hopes of healing my gut. In preperation I've experimented making a few batches of broth--some chicken and others beef--and have decided I prefer the beef broth for its taste and supposed superior nutrition. The trouble is that with the crockpot's limited 6 quart size, and with a simmering time of three days to make a rich gelatinous broth, after removing fat, approximately four cups of broth are produced. Is this enough broth, dilluted to last three days, enough to induce healing? Four cups seems like enough for a single day. There's the alternative of using chicken bones, which require much shorter brews, but what am I to do with the huge amounts of chicken meat from making broth daily for the coming months or possibly years. Is 3/4th of a cup a day of rich broth strong enough, or am I forced to amp up production; and if that is the case, is a pressure cooker the mose sensible solution?

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on September 16, 2014
at 08:02 PM

When I was doing a bone broth fast, I had about 3-4 cups per day. That wasn't a recommended dose - I just drank half a cup whenever I felt hungry. Unfortunately the "dosage" that you should aim for will vary depending on how strong your broth is and how much gelatin it contains.

If you're worried about having too much chicken bone meat, you should ask your butcher if they will sell you just bones, which they usually toss. If you live near a good chinese or korean market, there will almost always be meatless bones, frozen, for less than $1/lb.

If you really want to make sure you get as much gelatin in that batch as possible, go for knee bones and cartilage-y parts (for beef), or if you're doing chicken, you'll want to go for heads and feet, along with possibly some wing-bones. Cracking or cutting the bones open will give you a more nutritious broth, since you get all that good stuff out of the middle.

Pig feet are one that I particularly love to make broth out of, because they are one of the most gelatin-rich foods you can buy. You could easily get 3-4 batches out of a crock full of pig's feet. Reuse them until the cartilage is gone and the bones crumble!

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