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1 pound beef bones (preferably from 100% grass-fed, pasture-raised cattle that are hormone and antibiotic free); I only used brisket bones but you can use one type of bone or a mixture. 1 tablespoon olive oil 2 bay leaves 1 tablespoon peppercorns 1 teaspoon turmeric 2 tablespoons rice wine vinegar 1 medium peeled carrot 1 stalk celery
1. Preheat oven to 400°F. 2. Place bones on a baking sheet and coat all sides with olive oil. Place in oven and roast for 1 hour, turning once. 3. Meanwhile, slice ends of celery and carrot, and cut into chunks. 4. Remove bones from oven and place in a slow cooker. 5. Add in carrot, celery, bay leaves, peppercorns, turmeric (anti-inflammatory spice), vinegar, carrot, and celery. 6. Stir to combine. 7. Pour enough water to cover all ingredients and cook for 8 to 10 hours. 8. Remove cover from slow cooker and skim off fat. 9. Place a strainer over a large bowl and pour bone broth through strainer, throwing away vegetables and bones. 10. You may also keep meat from bones to make a soup or add to stir fry. 11. Place broth in canning jars and store in refrigerator for four to five days or pour into 1-cup muffin trays and place in freezer until frozen. 12. Then pop out and place into bags and record date cooked; freeze for up to two months.
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I’ve just tried a store bought bone broth and used it to make chicken soup. I suffer from IBSD And I noticed that I got severe cramps the next day. I tried it on three different occasions to make sure it wasn’t anything else and it definitely had to have been the bone broth. So are you saying that I should make my own without any ingredients that might be doing this to my colon?
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