stock vs. broth

I often hear the words stock and broth used interchangeably, and the more I have researched the topic and I am now thinking it's all down to personal opinion.

In my opinion, stock is made from uncooked meats for a shorter time frame. A whole chicken can take anywhere between 2-3 hours depending on size of chicken and pot that you're using. The gelatin is extracted from the chicken during the cooking process. Gelatin contains 2 amino acids arginine and glycine. Both of these amino acids are hydrophilic (hydro= water philic=loving) and will draw water to the digestive tract and bringing many digestive enzymes with them.

Benefits of arginine:

• collagen producer

• boosts immune system

• enhances protein synthesis

• improves gut infections

• helps with muscle weakness & infertility

Benefits of glycine:

• collagen production

• liver detoxification

• used for salicylate sensitivity, poor digestion, wound healing (along with arginine)

• lowers trigylcerides

If made correctly, when you strain your stock it should turn to jelly once cooled. Stock can be kept in the fridge for up to a week and re boiled if necessary.

For the broth scenario, I believe this method is used with cooked meats and it's cooking process is much longer (12-24 hours...72 hours if your busy!). For example, if you have roast chicken one night, you will have the left over carcass and then you will place the left over bones into a slow cooker, fill with water and apple cider vinegar (couple of cap fulls) and let it do its job. Cooking this way will give you a much stronger liquid and if you are introducing it for the first time to your family, I would recommend starting with a stock first. You will also notice that the liquid will not turn to jelly once cooled.

Broth contains more amines than stock, which should be monitored for people with amine sensitivities.

I have attached an 8 minute video from the Western A. Price Association on the explanation of how to cook your meat stock. You will notice that Sarah Pope cooks her stocks for a lot longer!

 https://youtu.be/4w9RJrXe9zw

Top 10 Pantry Items

       

Since we have gone GAPS/PALEO there are a few necessities that I rely on when I am cooking. I have collaborated the 'TOP 10 PANTRY ITEMS' list! (in no specific order).

1. HONEY

Fortunately we have a hive in our backyard, so this does make the consumption of honey a lot easier. I use honey as a sweetener in baking, smoothies and if I make a granola for breakfast. This defiantly does save a huge expense for us and the other benefit is that its raw.

2. COCONUT OIL

Coconut oil has been increasingly popular over the past 5 years. Coconut oil has been an excellent alternative to other plant oils such as canola and sunflower oils in cooking. Coconut oil contains lauric and caprylic acid that contain anti-microbial and anti viral properties.

3. DESSICATED COCONUT

This one is actually kept in the fridge so the pantry moths don't get to it before I do! Desiccated coconut is brilliant for making coconut milk and coconut butter. It's so versatile! and because of its versatility, I would be lost without it!

4. NUTS/SEEDS

Nuts are a wonderful source of protein and fats and are used as an alternative to wheat flour. I commonly use almond, pecan and cashew flour in my baking and use walnuts in my salads. Seeds come in handy when school comes into play and I often use 'sunflower meal' as a flour alternative, but it does have a habit of making things turn green!

5. BICARB SODA

I use a gluten free bicarb soda with no additives. I use this commonly in baking to make things rise to the occasion!

6. CACAO

The chocolate alternative! Rich in antioxidants and magnesium, this superfood makes anything edible. I use this most in raw balls and cupcakes for school.

7. HIMALAYAN PINK SALT

With an abundance of minerals and not stripped of the good stuff, I do find I use a lot more salt in my cooking these days. A little sprinkle in meat stock and cooking can make vegetables shine!

8. OLIVE OIL

When I don't have any animal fats on hand and I don't want the taste of coconut oil - the next best thing is cold pressed olive oil.

9. COCONUT FLOUR

It has taken me awhile to be able to work confidently with coconut flour. it is such a dry flour, that I always made the mistake of not giving it enough moisture and being left with a dry grainy non edible thing! If coconut flour isn't your thing, you should try adding cacao to it!

10. DRIED HERBS/SPICES

I mostly use these two when I am either marinating meat or making a soup. A lovely addition to any meal to give it that extra voomf!