4. Check the temperature to make sure it does not go below 160 F. I scoop a 4 cup Pyrex measuring cup into the broth and begin filling jars and bags. The broth came out green. That’s great! I use a large pot for making bone broth. When bored, sometimes I puree some of the vegetables to add at the end to give the broth a bright flavor. It should read: I will definitely use this method of reusing bone broth fats. A broth that doesn’t gel may, in fact, have tons of gelatin – but too much water. I strain and pour the stock into mason jars then refrigerate. Now that’s a problem! This was a very interesting article. You make the rules now. Although the processed fat in this article is beautiful, I don’t want to go to the extra work to have it accessible in the refrigerator. I don’t recommend you keep it in the fridge because it’ll spoil quickly from the moisture. Then I can pull one ball out when I want to cook with it. So does each type of fat retain the flavors of the broth? That’s the whole point of making bone broth – nourishing the heart and soul, and refusing to accept the old guidelines as gospel. The benefits of consuming bone broth include better joint protection, reduced inflammation, and better sleep. (Just new to all of this…?). Personally, it makes me feel like I’m feeding a pack of RAVENOUS lions! Enter your email address to follow this blog and receive notifications of new posts by email. Required fields are marked *. For a person who is not in Ketosis, autophagy starts after about 3 days of fasting. This higher temp allows the fat to last longer because not only does it dry the fat, it’s helps to sterilize it as well. Bone broth is here to stay as a form of food as medicine. "Collagen is made up of different amino acids and is considered one of the most abundant proteins in humans," she says. 3. Is there a way to get rid of the moisture without using the slow cooker. If you have a sick pet or one who won’t eat, bone broth can be a … But again, use caution when feeding onion to any dog. What a great idea! You can also prepare bone broth in a pressure cooker or slow cooker. I have scar tissue that has disappeared, even the scar from my heart surgery last year is fading away fast. That was so inspiring Jerry, thank you for sharing!!! Because it’s great for cooking and so tasty as well. Myth 7: Cooking bone broth for one to four hours is plenty of time. Made from bones (usually chicken or beef), broth is different from traditional stock because of the extended cooking time and overall thickness. Thank you so much and all the best! If your fat is frozen, defrost in the refrigerator. I’m thinking of using this fat in savory fat bombs. Industrial processes far more sophisticated than the home cook has access to could separate the fat from the nutrients. We even did our own bone broth detox and saw some pretty interesting results. Some people also have gallbladder issues and can’t digest a lot of fat at once. If you can’t find an onion free option, choose the one with onion powder as it is less potent. Save the fat in the freezer until you have at least a cup of fat to render (about 2-3 batches of bone broth). Bone broth can be made from just about any leftover bones you have. Another rule from the days of crystal clear broth bites the dust. I love fat, but I usually don’t like to drink it in my broth. Freeze in small increments, if possible. You can keep one in the fridge and use it as it defrosts (it keeps for 10 days in the fridge), but I found early on that the hotter it is, the better. It is confusing, but the way you explained your great grandmother ways its like oh right ? If you plan on whipping up a gourmet pan sauce with your bone broth, removing the fat is a good idea to keep your sauce from breaking. Thank you for this post! When I dry the fat I do it on the stove top but I like to get it about 240 +/- deg. What do you use the fat for? This cheap and delicious powerhouse of flavor is rich in essential vitamins and minerals. Sarah says. I have been using the fat from my bone broth for awhile but it always splattered around in cooking, and had to be kept in the freezer or it went bad. There was a typo in my last comment. However, the fat in this form is hard to use in cooking, and it goes bad quickly because the moisture content is still high from the broth. We think we can taste the evil in our pots, and if you truly can taste it and it bugs you, by all means remove it. I don’t skim it out of the pot. Thanks for sharing. Myth 2: If your bone broth doesn’t gel, you failed. But I LOVE your suggestions on freezing the fat as well as your bacon fat drippings in balls. "Bone broth does contain small amounts of fat and calories which could break a fast. Or you can decide to skip adding vegetables at the beginning, and wait to add them until the last few hours of cooking. And… OMG, the sheer exhaustion of caring for and feeding a baby 24 hours a day leaves me with no energy left to even fathom exercise. You can make bone broth by simmering animal bones (preferably pasture-raised or wild caught) in a slow cooker. Generally, it only amounts to about a millimeter at the top of each jar, so it’s not much to fuss over. Very entertaining post. If your bone broth is excessively fatty, you can allow it to cool and skim the fat. Myth 4: Never add vegetables at the beginning of cooking. Do not want to go through the whole process to make it refrigerator safe. When using bones from animals with higher fat content like beef, lamb, or pork, you’ll notice that you get a good amount of fat in the broth. It’s not blood, toxins, fat, or anything awful. And don’t worry. Bone broth has a high vitamin and mineral content. You can do this for up to two more days, and then go back to your regular eating routine. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract and assists the digestion of nutrients. So, how do we reduce our exposure to potentially oxidized fat from bone broth without forgoing this wonderful food entirely? And… OMG, the sheer exhaustion of caring for and feeding a baby 24 hours a day leaves me with no energy left to even fathom exercise. Thank you all for educating me. If you buy bone broth, you may pay an outrageous amount for a “product” that’s essentially just “beef” or “chicken” stock, but the animals pay with their lives. Bone broth is typically very low in calories, but it can still satisfy hunger. Price Foundation published Sally Fallon’s Broth is Beautiful in 2000, citing research dating to the early 1900s. Once it hardens, I’ll pop them out, bag them up and freeze them. If you don't skim the fat, your jars may not seal properly or reach a safe temperature to be shelf-stable. The theory was that the temperature would be too high if the lid was on, which would cause the broth to boil vigorously. Can you share your recipe for the Mexican soup? We don’t skim our broth, and the extra fat adds to the richness of finished foods later on. By storing the collected fat in a small glass container, you are not only being penny savvy, but ensuring that you have an incredible source of pure animal fat to incorporate into your diet. I put these into a zip-lok freezer bag. Bone broth can assist in the healing of a leaky gut. Challenge me. When your broth is complete, let the broth sit for an hour. Pour the fishbone broth through a fine-mesh strainer and discard the solids. With this method, it’ll keep for months in the fridge! Of course, the exact nutrition depends mostly on what ingredients you use. This is my other favorite myth to bust. Some are convinced that the fat holds toxins from pesticides, etc. It falls apart and is succulent! You can, but the whole point of cooking it off is to remove the moisture. Those elements are non-negotiable. Even the reddish juice you sometimes see on bones isn’t blood (hemoglobin). 4. The heat changes the outer surface of proteins, and causes them to change shape or denature. Bone growth and repair. To bacon fat! Change ), You are commenting using your Facebook account. I like to save the skimmed fat from the broth in a separate container because there’s no way I’m throwing away something so nutritious that gives us sustainable, nourishing energy. Well, it’s something you should look into if you haven’t. 1. This website earns income from ads, affiliates, and sponsorships. In wintertime, I love eating bone broth soups.They are so flavorful and filling. The collagen breaks down into gelatin, a substance much prized for its healthy benefits. That’s what happens to all proteins exposed to heat during cooking – unless you just eat your food raw! Each one is 2t, so I know what they measure up front. Thank you! Pinky swear. When your broth is complete, let the broth sit for an hour. For a person who is in Ketosis (their body is burning fat not carbohydrates), it is said that autophagy begins occurring after fasting for about 16 hours. The beauty of saturated fat is it can handle the heat without the fat structure braking down like vegetable oil does when you get it too hot. When my broth makes more fat than I can consume, I separate some of the fat and put it in its own container. This helps the fat to filter more efficiently as it has not begun to congeal. We can scoop off the oily layer while the broth is simmering, or remove it after refrigeration when the fat hardens and turns whitish or yellowish. Myth 5: Adding parsley or other herbs to your bone broth at the beginning of cooking will create bitter flavors. Quick-skim method: If you don’t have time to skim the fat from your broth, here is a quick method that works great. Relation to Bone Broth? Change ). And once I do, I defrost it in the fridge then throw it all in the slow cooker. My favorite way to make bone broth is with the slow cooker method. ( Log Out /  This temperature doesn’t beat up your gelatin, and the lower temperatures won’t give your broth a bitter flavor. Bone marrow is approximately 80% fat in a healthy animal. When clear broth was the ideal, some chefs recommended a lid off broth to prevent cloudiness. People usually might tell you to discard it since it is saturated fat, which as they say is not good. As the broth chills, the fat rises to the top and hardens, making it easy to skim it off with a spoon or a spatula. So many Very Strict Broth Rules. Heat brings out the flavor; it also takes a little longer to savor and eat a bowl of very hot broth. ©2015, Amy Ward, www.BrothWhisperer.com. But I knew I had to do something. Let cool on the counter before refrigerating. You can do this for up to two more days, and then go back to your regular eating routine. Today, we are going to say goodbye to the fussy broths of the past and focus on a tasty yet far more simple food: nutritious and delicious bone broth. Almost everything you knew before about making meat-based stocks and broths is up in the air. Keep an eye on your inbox for updates. Next, save the bones and fat any time you eat meat during the week. ( Log Out /  HOW I STARTED THE BONE BROTH DIET . This article reviews the Bone Broth Diet, how to follow it, and whether it can help you lose weight. Also, I t can take several months for me to accumulate the bones in the freezer to fill a 4 oz jar of fat when skimming it off chilled broth. Like Jello. Davidson also suggests that one of the best components of bone broth is its rich collagen content, which can be beneficial to our joint and skin health. heat. I don’t know about you, but I want big meat and vegetable flavor. If there’s more fat than you’re willing to consume (according to an article on Psychology Today, the brain is 60% fat), save the fat for another day. Myth 6: You have to skim the fat from your bone broth. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract and assists the digestion of nutrients. Your email address will not be published. Thanks so much! Thanks! If you ever wonder how they did it before refrigeration, this is it. Then turn the heat off and allow the pot to stop bubbling. Did it look at you funny? Myth 6: You have to skim the fat from your bone broth. Hi Jean, I must buy meat that has not been aged at all. Old school broth was cooked for 2 to 8 hours. High heat and vigorous boiling agitates the ingredients more, causing more particles to be shed from the ingredients into the broth. That said, I am wondering what your thoughts are on this issue. My favorite way to make bone broth is with the slow cooker method. The so-called scum – it’s just protein. When using bones from animals with higher fat content like beef, lamb, or pork, you’ll notice that you get a good amount of fat in the broth. The best temperature for cooking bone broth is right around 208 to 210 F: otherwise known as no ruckus in the pot. I used that batch to make a sauce for kale. Pour into a glass jar, and once it cools, screw on the lid and store in the fridge. The beauty of bone broth is its simplicity. Is there a reason why most people seem to want to drink the broth without the fat? Would it work to preserve that as well in the freezer and then combine it with the bone broth fat and follow your directions above? You can also prepare bone broth in a pressure cooker or slow cooker. I shall apologize to the poor scum and invite him to stay at the party. Don't worry if there are bone bits and some broth attached to the fat,. If you want to continue your bone broth fast beyond 24 hours, we recommend drinking four to six cups of bone broth per day, and eating one Paleo-friendly meal that contains protein and veggies (for example, grilled salmon and asparagus, or a salad with a grilled chicken breast). Thank you kindly. Third, bone broth is fantastic for skin because of collagen. I don’t live in an area of farms or butchers who carry the higher standards of meats and poultry. Ultimately, it is always best if you can find a broth that is free of onions, like Trader Joe’s Savory Chicken Broth. She stored it in wide mouth glass jars with wood stoppers on the counter top. Hi Jean, There’s loads of contradictory information available and I’ve just read a few articles on whether ingesting or reusing the fat is a healthy choice. These will be the base for the broth. I’m definitely going to try this! Eating bone marrow may also help increase the iron count for people suffering from iron-deficiency anemia. The only thing that will spoil the dried and sterilized fat is when it oxidizes when exposed to air. It’s myoglobin. ; Sterilize Jars. Skim off the fat with a spoon or a spatula. 4. But I knew I had to do something. Moreover, you need not chill your broth at all. Afterwards you are left with just the delicious fat that you can use for frying, stir-frying, and baking. I personally do not like the flavor of broth stored this way, but perhaps you might like it. ?thanks again for sharing ? Some are comfortable with it so long as certain conditions are met with the treatment and feeding of the animals, while others say there’s no way to completely know the degree of toxins infiltrating our food sources anymore and so use good judgement and enjoy the benefits of fat. I keep the temperature just below boiling, which helps keep too much water from evaporating from the pot. Consuming collagen is also beneficial for our joints, she adds, especially since it makes up a large portion of them. Change ), You are commenting using your Google account. When you re-heat it, it will appear thinner again, like typical soup. Do you have a recipe that would work for that? Sign me up for the newsletter for nourishing recipes, health tips, and more! Infection fighting & recuperation from illness. If you are using glass jars and are worried about temperature, run your jars through a quick wash cycle in the dishwasher – or soak them in toasty warm water in the sink – before you fill the jars. If you plan on whipping up a gourmet pan sauce with your bone broth, removing the fat is a good idea to keep your sauce from breaking. Turn the heat back on your stock and keep cooking it as before. I’ve never tried, but I don’t see why not if you just need quality fat to make soap. Overall, bone broth is one of the most nutritious things you can eat. If you think your body could benefit from a bone broth cleanse, you can even order a pre-built 7-day bone broth cleanse from The Osso Good Co., or customize your cleanse depending on how long you would like it to last, and which types of broth you would like to incorporate. If you are using glass jars and are worried about temperature, run your jars through a quick wash cycle in the dishwasher – or soak them in toasty warm water in the sink – before you fill the jars. This is what I do: The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option, Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30), Paleo Instant Pot Butter Chicken (Whole30, Keto), Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto). Can You Eat The Fat Off Bone Broth ContentsFat-metabolising enzyme 26People today forgetCorrective eating customsGuide informative articleFat metabolizing enzymeworkout and strict diets? If you want the bone marrow nutrients, you need the fat. If you need to capture the fat and use it in cooking, I recommend that you start your stock as normal and allow it to cook for an hour or so. How to Can Bone Broth. Interesting question! Consume at least 16oz of the bone broth for each meal. Personally, it makes me feel like I’m feeding a pack of RAVENOUS lions! Add a scoop of collagen powder for extra protein, coconut oil or ghee for some healthy fat, and sea salt for some minerals. If you want something truly hearty and nutritious with lots of roasted flavors, you will want to at least target 8 to 24 hours of cooking time. In the theme of traditional cooking, wherein no part of a meal goes to waste, saving the skimmed fat from the top of bone broth is also an excellent way to have yourself a truly nutrient dense cooking fat. Thanks, Jerry! Not really. Just obsessed with bone broth. Beef, chicken, and pork bone broths are the most common types. I want delicious medicine. I feel so sorry for it at times. They are very healthy. You can make broth in just about anything that can maintain a steady 210 F: a stockpot, a Dutch oven, a braiser, a turkey roaster, your oven, a crockpot, and either an electronic or standard pressure cooker. Bone broth has become extremely popular, but it’s really a return to basics - and good thing, too. Yet the important lesson here has nothing to do with lids and everything to do with heat and evaporation. You can skim off the fat easily after the broth is chilled if desired. We can scoop off the oily layer while the broth is simmering, or remove it after refrigeration when the fat hardens and turns whitish or yellowish. It doesn’t mean all bone broth is bad for you. Certainly, saving and using this quality fat is a great way to eat well AND save money! When cooled, the gelatin creates a web within the broth that turns the liquid into a wobbly semi-solid. But Kantha Shelke, a food scientist, says that this isn’t true. Don’t be hemmed in by arbitrary rules that no longer apply. This process was taught to me as child by my great grandmother who was born in 1895 who used this process to render any animal fat and this process allowed the fat to stay fresh before the days of refrigeration. Very interesting and informative thread. Perfect! A layer of fat will rise to the top of the broth; if you’re using bones from healthy animals, there’s no reason not to enjoy this, but if you’re stuck with grocery-store bones, just wait until the stock has congealed and the hardened fat will be easy to scrape off. I love fat, but I usually don’t like to drink it in my broth. because the food you love should love you back! If you are making bone broth to drink, it’s all about preference. You can do this on the stove top, but if you know me at all, you know I like to use the slow cooker. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I used to have a lot of skin tags, but they have all disappeared, except for one. You don’t have to cook out bacon fat because there’s no moisture in it. It’s really not hard, I swear. A technically "correct" bone broth is one that, after cooking and cooling, thickens and gels. For my bacon grease, I cook up a big mess of bacon at one time. HOW I STARTED THE BONE BROTH DIET . Moreover, you need not chill your broth at all. These methods allow you to store broth in containers with a nice layer of fat across the top for extended periods of time without the fuss of pressure canning. Thank you so much! 2. We want savory, meaty flavor with tons of nutrients. The broth can then be stored in a refrigerator or a cold pantry. There are only five essential elements to bone broth – bones, water, a pot, and a heat source, and time. You can absolutely freeze bone broth. Because we try to only buy top quality oils and fats, this helps tremendously in how much we spend on our oils/fats. I still love her, but the girl was just plain wrong. For beef, lamb and bison, shoot for 2-4 hours. You can withdraw consent at anytime. You can store the fat in mason jars in your freezer or fridge. The calcium, magnesium and phosphorus in bone broth helps our bones to grow and repair. Stocks like this are rich and flavorful, so while best used as-is, you can add water to it if needed, or canned chicken or turkey broth. When it is ready, I cool the liquid then strain it into half gallon containers. Overall, bone broth for cats and dogs is an incredibly healthy food – just like it is for humans! Bone broth can assist in the healing of a leaky gut. Even folks who do not follow a ketogenic way of eating should not toss of the layer of fat produced when making bone broth. You do want to avoid big temperature changes in thinner jars. Boil animal bones in water, add in bits and bobs you cut off veggies for more flavor. Another interesting note, Gramps would take the spent bones after they dried and burned them in the brush pile, then these ashes were used in the garden to add minerals back to the soil. I put that fat disk in the freezer and pull it out when I want to use it to saute or bake. This is not easy to do. Here’s why: during cooking, heat breaks down the collagen in the bone, skin, connective tissue, and any muscle meats that we might include in our bone broth. No, I didn’t think so. Challenge the Very Strict Broth Rules. In other words, if you’re drinking bone broth exclusively for the collagen, it probably isn’t doing much for you. One way to deal with this is to place the broth in the fridge overnight. (Keep in mind, animal fat can … ( Log Out /  You can just strain it and store, and use as is. Depending on how much fat comes out of the broth, I usually save it in the freezer until I have enough (usually after 2-3 batches of bone broth). The fluffy white foam that sometimes collects at the surface of your broth is just protein from the meat and bones in your broth. As the broth chills, the fat will float to the top and harden. Silly Bone Broth Myths You Can Ditch Right Now, Thoughts on MSG, Glutamates, and Bone Broth, Storing, Freezing, and Reheating Bone Broth, Making Homemade Bone Broth Fit Your Lifestyle, Who You Calling Chicken Bone Broth for Crockpots, Hen-sane Chicken Bone Broth for Stockpots, 12 Awesome Broth-Tails and Nightcap Recipes, Superbly Nutritious Vegetable Soup for Any Pot. Eliminate all other foods during the fast. As a result, many have turned to bone broth for detoxification and weight loss purposes. Second, if you’re having any sort of digestive issue or flare — heartburn, IBS, Crohn’s disease, gas or bloating — you can calm things down with bone broth. Directions: Make your Bone Broth. Bone broth is so soothing to the gut, you could see a reduction of symptoms in as little as 24 hours! Well, any cells in your body that are unhealthy and also those that are no longer needed. Will delete use for reusing my cooking fats. The Weston A. People usually might tell you to discard it since it is saturated fat, which as they say is not good. Those extra agitated particles cause the broth to be cloudy. Most bone broth also includes veggies of some sort, which will have a direct effect on the overall nutritional composition of a broth. Once you cook off the moisture, it stays fresh in the fridge indefinitely. Drink your glass of water with a ½ teaspoonful of sea salt, flavor with lemon or lime if you like, or have a cup of bone broth, put on your sneakers and walk, jog or run during the time you would normally be eating. If you cook a stock with giblets/organ meats from commercial animals, definitely skim off the scum. After cooling in the refrigerator, you may get … Surprise! The glycine in bone broth will detoxify the body of harmful chemicals, improve sleep, and boost memory and performance. Chilling the broth is so the fat can float to the surface to be removed before canning (watch my video below!). Change ), You are commenting using your Twitter account. **It's important to keep the lid off until the fat is completely cooled to avoid any moisture that may cause the fat to go bad quickly. After boiling bone marrow bones, you can eat the broth as a soup or collect the marrow from the bones and spread it on toast. Bone Broth For Cats and Dogs. I have a Mrs Curtis1910 house hold helper and cook book. Nothing was ever wasted. Even the lovable Julia Child was quoted saying that there was never a point to cooking broth for more than 8 hours. Keep your temperature below a full boil, and you’ll never have to worry about whether the lid should be on or off. Wonderful information! I just love hearing how things were done right in days gone by. If you want to reduce your broth by 25% and try to gel it again, that’s your business. Supplies Needed to Pressure Can Bone Broth. Myth 6: You have to skim the fat from your bone broth. I have frozen the broth in glass containers, with the fat cap, and when I want to drink it, I thaw it, heat it and then drink the broth with the melted fat. I hope you get my heart felt appreciated thanks. I have seen a dramatic improvement in my eyesight occurring durin… … Is it safe and healthy to just keep the fat as part of the bone broth and once you heat it and it turns liquid, just drink it as part of the broth? Experiment and decide what you like. The glycine found in bone broth supports the liver in removing toxins from the body. Here’s another old rule that was more applicable to making clear broth with a moderate flavor. What nutrients does your family need? 3. I have a slight hatred of the term bone broth—it’s just a weird rebranding of the term stock. Just finished making a largish batch of chicken broth and was wondering how to manage the fat after I skim it tomorrow. Bone broth will be ready in 10 – 24 hours (for poultry and seafood), or … I don’t mind drinking the fat, but sometimes, I like to drink my bone broth along with food and I’d rather not fill up on the fat so I like to separate it. About the size of golf balls. It may not be as nutrient-dense but its easily digestible, gut soothing qualities still remain. How to Render Tallow from Beef Broth. You can remove the bones to cool, take off the meat and fat, discard the solid fat that remains (unless you want to use it in another way), (eat the meat) and return the bones to the pot. Like you, Karen Garten, I can’t be bothered to go the extra mile for the fat. Excellent advice! (When fats are boiling the moisture off the temp hovers at about 212 degrees) I then use a good quality paper coffee filter in a strainer rather than cheese cloth simply because of cost and convenience, then pour the fat through the filter while the fat still relatively hot but not dangerously so. But on longer fasts—like the 24-hour fast—some fat may be okay as it can keep the body in ketosis." It’s my first time experimenting with marrow fat and your insight gave me a cleat path. 3. I’ve never had one break following my super obsessive storage techniques. The calcium, magnesium and phosphorus in bone broth helps our bones to grow and repair. The Bone Broth Diet blends a low-carb, paleo diet with intermittent fasting. ALSO, something I learned is that you can make broth from the same carcass TWICE! I freeze the cooked bacon to use later on salads or crumbled over vegetables. If you’re headed to the butcher, you can simply ask them for soup bones and they’ll know what you’re looking for. Sign me up for the newsletter for nourishing recipes, health tips, and more! Bone broth isn’t rich in minerals, but you should eat plenty of it anyway. Poor scum! Times have changed, and now we look to bones for essential nutrients we are otherwise missing in our diet. As long as you use high quality grass-fed, pasture raised fats, I don’t see this being a problem. Just let it cool completely first. So, how do we reduce our exposure to potentially oxidized fat from bone broth without forgoing this wonderful food entirely? and therefore ingesting animal fat is no longer healthy. It only takes about 100 grams of onion to make a 44 lb dog sick . It just means you need to reduce the simmer time and consume shorter cooked bone broths. You can make bone broth at home and even use it in your next fast to give your body ample nourishment. 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On a lesser role in everyday at-home cooking crumbled over vegetables high if letters... More particles to be avoided delicious powerhouse of flavor is rich in essential vitamins and minerals Beautiful in,... Nearly every week and use as is t discriminate either ; all parts of the term stock disappeared, for!, a substance much prized for its healthy benefits Disclosure Policy starts about. Store the fat from bone broth is here to stay at the,! A point to cooking broth for cats and dogs is an incredibly healthy food – just like is... Doing this with bacon fat because there ’ s know-how grandmother ways its like right... Explained your great grandmother ways its like oh right or wild caught in... Coin were visible for years s a gentle way to get amazing bone to... Or to reap its many other health benefits a glass jar and dogs is incredibly...

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