Saturday, 28 May 2016

Bone broth & lead toxicity?

Recently, I came across some research looking into the amount of lead found in 3 different batches of organic chicken stock. The results were shocking, to say the least...

Here's something to ponder whilst those bones are simmering away......

Lead in chicken stock? Now that's a heavy lunch!

Lead is one of the most commonly found heavy metal in our environments.
Three samples of chook stock were tested for lead levels. As lead gets stored in bones this is a good place to look for it, especially if the bones have been simmered for a while.

In humans, lead contamination can affect our bones by locking calcium out of our bones. It can also cause anaemia by preventing iron uptake.

The results of the single study revealed high levels of lead in 3 different batches of organic chook stock and in doing so may have raised more questions than actually answered. This is what I love about good asks the questions!

Surprisingly, the sample of  chicken stock  that was made from skin and cartilage and NO bones had the highest lead level which was an unexpected result. Lead is stored in bones so you'd think the bone based broth would contain more lead??

This begs the question...were the chicken carcasses contaminated by an external source? Could there have been high levels of lead in the local water supply? Chickens are known to be fond of 'bathing' in dust, could the soil have been contamiinated?

There are many more questions raised by this study and if you want to check it out here's the link:

On the flipside, I would recommend bone broth as a gut tonic and potential anti- threadworm measure. The sulphur and glutamine have gut healing properties and the sulphur is potentially antimicrobial.

Quick Green Recipe

I've got a good supply of Spring Greens in the garden at the moment and have been enjoying this brassica family leaf (rich in sulphur) whilst the caterpillars have been enjoying my kale.

Super food, super quick and a great detox combination too!

5 heads of Cavalo Nero, stalks removed & chopped or 2 bunches of kale
5 cloves garlic, sliced thinly, and/or onion
400ml of vegetable or organic chicken stock
2tbsp Shinshu miso (yellow miso)
1 tsp chilli flakes

Blanch kale.Truth be told, I often don't bother with this step.
In a wide pan heat oil, add garlic and cook for 3 minutes, taking care not to brown the garlic.
Add kale, stock & chilli flakes. Cook covered over low heat, approximately 10 minutes. Stir the miso through, taking care not to overheat it as this destroys the enzymes.

So quick, so easy.