Making your own stocks/ broths is so easy and economical. I get beef bones from butcher at a $1/ pound (a 5 pound bag is enough. Simmer on low for up to 48 hours after roasting them briefly with onion, garlic). Also, I buy a small cheap chicken and waste the entire thing in a 6-hour slow simmer with herbs and celery (you can start this frozen even as long as there is no cotton drip lining or plastic in giblet cavity-- get 7 quarts of chicken stock (sometimes I will pick out the breast-- also cleaving the bones releases more of the collagenous marrow). Don;t forget the ACV to leech as much collagen out of the bones as possible. After straining, use BPA-free quart containers (like you get Chinese soup in) to store in freezer -- you can also put in strong ziplock bags and lay it flat, freeze it, or use ice cube trays. Soups, stews, gravies, sauces, pastas or just a cuppa. I do this every 2-3 months.
Yes, the eating out is for socialization only, so I opted more for going out for coffee, etc., instead of meals! The actual food is so often disappointing!
Omg I want to try the bone broth whipped with an egg, cinnamon and nutmeg! I love the diverse range of guests on this show! Thank you for another informative discussion this week! :)
What a delightful conversation. So much information, much of it forgotten common sense that was possessed by our parents and grandparents. I was duly impressed by Marco Canora's views on life and living. Thank you.
I went to a gas station to get "healthy" food when my husband was in the hospital. It is sad that the hospital food was so terrible and loaded with preservatives.
Here in Mexico when you are sick our moms and grandmas allways give us chicken broth with a lot of vegetables, and healthy spices. Make you fill better.
Another amazing conversation. Dr you need a TV show because Millions of people would benefit from it instead of all these taking sports heads that what they say yesterday is meaningless today. Your work and interviews can change the world.
Thank you for this inspiring interview. Marco I love your restaurant. First it's incredibly delicious. Second it makes me feel great when I eat there because all the ingredients are clean and pure. As a food blogger and nutrition coach, pure delicious food that's easy to make is my passion. You take cooking to a whole new level making it worth going out to eat. Thank you Mark.
I'm 74, and two months ago my best friend/brother-in-law for over 50 years passed away due to a sudden heart attack. Sorry, this is long but read on, please... His passing shocked me into taking my health more seriously. As a T2 diabetic with an A1C of 9 or 10, I knew I had to do something. I was also 50 pounds too heavy according to my doctor. So, I did some research and decided to start a Keto-friendly diet 8 weeks ago. I eliminated carbs for a week by ingesting meat and fats such as EVOO, butter, and homemade broth from bones I collected and stored in the freezer. But, I missed my veggies so I began to eat broccoli, cauliflower, celery, kohlrabi, jicama, cabbage, radishes...basically anything low-carb. I ate them raw, baked, or steamed, I lost only a couple of pounds in the first 2 weeks. I was disappointed, but I kept up and now lost over 15 pounds in 2 months. It's NOT the dramatic weight loss I had hoped for, but I don't exercise (bad knees), so I am encouraged to keep up my newfound menu of delicious carb-free and low-carb food. And I have YT to thank for all the delicious new quick and easy recipes that don't make me feel as if I am missing out on anything! I avoided the pitfalls most dieters face when they crave their formerly favorite foods like pizza, French fries, chips, cakes, pies, soft drinks, cookies, and candies. There are many substitutes that are healthy and delicious! Every high-carb food has its low-carb counterpart that is equally as satisfying and even more so! I now eat a thin-crust pizza using a 0 - 2 net-carb, tomato, and basil-flavored tortilla rather than a thick doughy carb-heavy, calorie-heavy crust. And my pizza craving is satisfied! I now eat Keto-friend bread. Instead of jelly on my 1 - net carb toast, I mash a tablespoon of blueberries and spread it on the buttered toast. Those are just two examples, You just have to make the paradigm shift to make it happen. My weight has dropped below 220 pounds for the first time in a decade. My knees are even feeling better. But, that's just the beginning. I encourage everybody, to shed excess pounds to reduce the stress on their hearts. Don't wait too long, though. Decide to lose weight now. Whichever course of action your diet takes you, whether it's Keto, Carnivore, Vegan, or whatever...do it with confidence that you will be the victor and become healthier. Do it for YOU! Peace and love to all who read! Bless you!
This guy is great. He didn't try to sell anything and is legit interested in helping people, and trying to be rather save than sorry (protein powder, bone broth powder...). I don't think we need to demonize protein powder since people can make way worse decisions so it's still an improvement for most, but it's still great to not forget when we talk badly about processed stuff but then consume those powders. The idea with the cigar box and the phones is amazing. Much love to you Marco! Thomas
This is my 2nd time listening; and I heard something 'new' this time. Spend more on our food. I realized that I have been doing that ever since I became conscious of wanting to know about what's in my meals! (9 years) I got most of my 'training' a la Loren Cordain, via The Paleo Diet. Suddenly I was cooking and doing dishes...and shopping only in Whole Foods stores. Then I lost my job. Friends said "oh, guess you'll quit going to WF now..." No, I didn't. I was more vigilant in my selections, but humane treatment (to animals and the planet) organic/ naturally grown , and highly nutritious were still my greatest priorities. I have felt pretty lonely in making these choices, but otherwise happy and healthy. It was terrific to hear this conversation, completely supporting this lifestyle; now I know, I'm not so alone! Well done. [stick a knife and a fork in it.]
Marco is my echo. Thank goodness this conversation is becoming more prevalent. We work with farmers to help them take the steps to natural farming to produce nutrient dense produce.
Thank you so much, we just got sick for (colds/flu) for the first time in years, and I made bone broth! amazing! Will not wait til we are sick again tomake it!
Please PLEASE bring the broth movement to everyone! How much better we all would be to be able to grab a cup of broth with butter and veg? And spices and herbs? Noms!
Omg you just read my mind. I'm 78 so when I went to school that is where we learned In Home Economics class to cook. And the guys and some girls studied Agriculture. Upstate NY. Great schools.
A good bone-broth is like comfort-food to me , gives me a deep sense of well being. I'm currently on a 3 day bone-broth and raw yogurt to repair some gut-lining 😊😊😊 Hospitals should hand out real broth to all patients daily !
Amen, bring back home ec, Amen on the phone box, wish more places would do that. I totally agree with the transparency of our food. I cook all my food, just for me, myself and I have not had a cold, flu, virus or covid, in over 25 years. It is so important for people to learn and they would most likely not need as many pills that they don't need. I do not take any meds. Thank you so much, this was great. God Bless.
Dr Hyman there is high amounts of lead found in organic chicken bone broth. Do a youtube search for the studies. After hearing this interview I went out and bought an expensive organic chicken. Then listening to another lecture found there have been studies apparently animals store lead and mercury in bones and bone marrow. Let me know if I'm wrong.
I am trying to lose weight right now so I am cutting way back on cooking with oil. I've discovered using bone broth to simmer veggies works really well and tastes great.
Great information, but I’m not sure where the notion comes from that we “should be eating a lot more vegetables.“ Some, sure, but a “lot of vegetables” also needs to be qualified. Plants are loaded with anti-nutrients, so it does depend on how they are prepared if you are going to eat a lot of them (are they fermented? Etc..). As we have no starch/sugar/glucose requirements because our body can make what we need, I just not sure why so many persist in promoting “a lot of vegetables.“(?). I think the fiber myth has already been explored, and the promotion of fiber has caused so many issues for the gut. - just not needed! We actually get sufficient fiber in unprocessed meats. Vegetables are delicious, but as they are starches and contain anti-nutrients, they should probably be consumed as a side dish in lesser amounts and with proper preparation.
I have gone through the whole video ,it seems to be very effective. On the other hand I was just wondering the discussion ended up without any tip for method of cooking bone broth.
I've done bone broth at home for years... then I learned that it has high histamines and I have histamine intolerance symptoms. Now I use an insta pot for bone broth hoping pressure cooking with less time will reduce histamines. My question is, does high heat for much less time (vs long slow cooking) actually produce less histamine?
Make your own. It's very cheap. A slow cooker ( are very cheap to buy), a whole chicken, or keep all your bones from meat, put in a bag into freezer for when you have time. Put into slow cooker or boil on stove covered, then lower down to simmer for a day. Strain and you have bone broth. Look up on utube. I make it every week and freeze for when l want. Learn to cook it will save your life.
I did that with my saved chicken bones. Added a few veggies, herbs, garlic etc plus some ACV. I put in jars and stored in the freezer. Have just finished the last serving. I had it with a sprinkle of Jalfrezi powder; it was delicious.
Yes Mark. How can we do something about changes to Farm Bill. Do we need to Have a March for Agriculture. But w/PANDEMIC NOW, what can we do. It has been more than 30 years ago since I studied Biodynamic Farming and it is such a slow process introducing to our world. They need to teach cooking into homec. Classes.
Does Marco have any plans to market a bone broth? If not, are there any brands he currently recommends? Kettle & Fire, Bonafide, Butchers, Bare Bones, Epic Artisanal? Or Bone broth supplement powders (Hydrolyzed Bone Broth and Collagen Protein Peptides Powder by Peak Performance , Traditional Foods Market Whole Bone Calcium, Ancestral Supplements)?
One chicken carcass in your slow cooker with onions, carrots, mushrooms, celery, garlic, thyme, salt and pepper. Some add apple cider vinegar. Let it cook all day and even overnight. That is enough broth for a week.
I googled "brodo". Under Top Results the 1st was Brodo - NYC, which is Chef Marco Canoro's Bone Broth Co and the order page. I LOVE that all the ingredients are organic!
That thing about 99% of the bone broth out there..is they removed much of that great gelatenous gelatin..which is super super nutritious! When it's heated up it thins out..
Could you please show an image of the (Food Score APP) that was mentioned near the end your interview as there is a plethora of apps to choose from. Kind regards, Albert
Bone broth is gold! Provided it comes from healthy animals and maybe add some organic veggies. But you two gentlemen seem to be lacking a lot of other vital information.
I am going to date myself in this comment, but I remember a time when many restaurants offered liver and onions. I guess that went away when the low fat craze came into being.
I'll give this a watch, but I did try bone broth a while ago... I found it an acquired taste (that I could not acquire). It has very strong and has a game-y taste to it.
Chicken or pork broth have the nicest/smoothest flavours. I only use beef broth to make stew or soup where you have other flavours to offset the strong flavour of the beef
I cook a lot of pork ribs in my air fryer and save the bones in the freezer until I get a gallon ziplock bag full then simmer for 24 hours. Great add salt, pepper and cayenne pepper.
I eat zero grains. Mostly carnivore. Lots of wild game. Eggs, avocado, kimchi, goat kafir and cheese, coffee with mct oil, sardines. That’s my diet. I am a 56 yo man. Feel fantastic. Suffice to say, I disagree strongly about the carbs, especially grains of any kind, I don’t care how clean and organic they are. I have broken many bones in my ankle, my wrist, my shoulder… and I am a drummer, and I know right away If I eat grains, my joints get stiff and hurt. If I don’t, they don’t. Trust me, I would love to pound half a loaf of bread every day. At 56, the correlation is pretty clear. You guys keep pushing the carbs. I am going to pass. I’m not lacking without them. Today I ate a pound of venison backstrap, and a pint of goat kafir. Nothing else. One meal. Busy from 7 am to 1am. My energy never fell. When I was young, my metabolism was wrecked. Ate lots of whole grains. Horrible idea, at least for me. Instant couch potato.
Good information Chef, my one question is why does it have to be so expensive for low income families to be able to eat the things that you mention. Low income people want to be just as healthy as you. I hope your empathy extends to this area too.
It is not expensive to make your own broth. Basically, you can create wonderful broth from your own food scraps. It will, however, cost some forethought and time.
Bone broth is one thing but I'm talking in general about grass fed meats, butter etc. way out of reach for us on low incomes. Good health should be for everyone no matter our incomes.
Claudia, I am a farmer that sells directly to the people. My prices are comparable to conventional produce, meat and eggs, especially if you purchase in bulk. Not sure where you are located but small independent growers like me are everywhere. You may have to drive a bit and/or hunt around for us but many of us prefer to sell directly. God Bless and Good Luck...
I'm in Canada and I don't find that here at all, in fact farmers markets here sell their produce eggs meat/chickens much higher than stores. I can never understand that when they don't have all the over head that stores have.
@@claudiabarnes7551 well there is a cost to selling at the market--fees, insurance, travel & time. And selling at the market means the farmers have to take on the cost of losses. They often don't sell everything they have and they don't sell in the kind of volume a supermarket does and chances are several farmers at the same market are selling the same things. Supermarkets also tend to buy from corporate farms who are selling in mass volumes and ship many kilometres.
If you want to learn how to cook, just go to UTube...type in " dish" for beginners and LEARN! Some of these videos are way better then the kind of food we were taught years ago. Ex. cinnamon toast...like give me a break.
I’ve always thought this, like he’s got some sort of disease that he’s trying to come back from, and he’s barely keeping it at bay , but he’s trying his darndest. 😬
nutritarian - Dr. Hyman interviews Dr. Fuhrman as part of his first Fat Summit -> slideblast.com/transcript-interview-with-joel-fuhrman-md-drfuhrmancom-interview_59571fcd1723ddce8908c36c.html
Nice insult! Wow, doesn’t work on me, since I followed Furhman explicitly for many years...until I couldn’t ignore my lingering health problems...turns out I have the MTFR gene and for those of us with it B vitamins are extremely problematic...I now follow MY body and give it what IT needs, not some “guru” that insists on no deviation from their holy protocol?
"Food should taste good, smell good, look good, and it should be good for you." Yet another reason to throw out that nasty erythritol and monk fruit this morning. Godawful tasting stuff.
Making your own stocks/ broths is so easy and economical. I get beef bones from butcher at a $1/ pound (a 5 pound bag is enough. Simmer on low for up to 48 hours after roasting them briefly with onion, garlic). Also, I buy a small cheap chicken and waste the entire thing in a 6-hour slow simmer with herbs and celery (you can start this frozen even as long as there is no cotton drip lining or plastic in giblet cavity-- get 7 quarts of chicken stock (sometimes I will pick out the breast-- also cleaving the bones releases more of the collagenous marrow). Don;t forget the ACV to leech as much collagen out of the bones as possible. After straining, use BPA-free quart containers (like you get Chinese soup in) to store in freezer -- you can also put in strong ziplock bags and lay it flat, freeze it, or use ice cube trays. Soups, stews, gravies, sauces, pastas or just a cuppa. I do this every 2-3 months.
Thank you for sharing!!! This is great!
thank u so much for sharing
I have chills listening to this. I have 2 teenage kids and we eat dinner together everyday. It takes commitment but it is so worth it!
The more I cook the more I dislike eating out.
Same here!😊
Ditto!
Absolutely!!
Yes, the eating out is for socialization only, so I opted more for going out for coffee, etc., instead of meals!
The actual food is so often disappointing!
Omg I want to try the bone broth whipped with an egg, cinnamon and nutmeg! I love the diverse range of guests on this show! Thank you for another informative discussion this week! :)
I'm sober, but I'll try poaching an egg in broth!
Lauren Elizabeth im Sober too 3 year's
It's definitely a better way of life.
What a delightful conversation. So much information, much of it forgotten common sense that was possessed by our parents and grandparents. I was duly impressed by Marco Canora's views on life and living. Thank you.
Where do you get Grass Fed beef, chicken bones? It's as imp to the broth quality as it is the beef, & Chicken right?
One of my favorite conversations! Thanks guys :-)
I drink bone broth pretty much every day - I find it has an amazing ability to revitalize me.
I went to a gas station to get "healthy" food when my husband was in the hospital. It is sad that the hospital food was so terrible and loaded with preservatives.
I am a chef as well, and we really care about healthy food and our environment.❤
Thank you! 😊
Here in Mexico when you are sick our moms and grandmas allways give us chicken broth with a lot of vegetables, and healthy spices. Make you fill better.
Another amazing conversation. Dr you need a TV show because Millions of people would benefit from it instead of all these taking sports heads that what they say yesterday is meaningless today. Your work and interviews can change the world.
On commercial television? The unbiased information Dr. Hyman puts out on UA-cam would never be seen again...
Thank you for this inspiring interview. Marco I love your restaurant. First it's incredibly delicious. Second it makes me feel great when I eat there because all the ingredients are clean and pure. As a food blogger and nutrition coach, pure delicious food that's easy to make is my passion. You take cooking to a whole new level making it worth going out to eat. Thank you Mark.
I'm 74, and two months ago my best friend/brother-in-law for over 50 years passed away due to a sudden heart attack. Sorry, this is long but read on, please...
His passing shocked me into taking my health more seriously. As a T2 diabetic with an A1C of 9 or 10, I knew I had to do something. I was also 50 pounds too heavy according to my doctor.
So, I did some research and decided to start a Keto-friendly diet 8 weeks ago. I eliminated carbs for a week by ingesting meat and fats such as EVOO, butter, and homemade broth from bones I collected and stored in the freezer.
But, I missed my veggies so I began to eat broccoli, cauliflower, celery, kohlrabi, jicama, cabbage, radishes...basically anything low-carb. I ate them raw, baked, or steamed,
I lost only a couple of pounds in the first 2 weeks. I was disappointed, but I kept up and now lost over 15 pounds in 2 months.
It's NOT the dramatic weight loss I had hoped for, but I don't exercise (bad knees), so I am encouraged to keep up my newfound menu of delicious carb-free and low-carb food. And I have YT to thank for all the delicious new quick and easy recipes that don't make me feel as if I am missing out on anything!
I avoided the pitfalls most dieters face when they crave their formerly favorite foods like pizza, French fries, chips, cakes, pies, soft drinks, cookies, and candies. There are many substitutes that are healthy and delicious! Every high-carb food has its low-carb counterpart that is equally as satisfying and even more so!
I now eat a thin-crust pizza using a 0 - 2 net-carb, tomato, and basil-flavored tortilla rather than a thick doughy carb-heavy, calorie-heavy crust. And my pizza craving is satisfied!
I now eat Keto-friend bread. Instead of jelly on my 1 - net carb toast, I mash a tablespoon of blueberries and spread it on the buttered toast.
Those are just two examples, You just have to make the paradigm shift to make it happen.
My weight has dropped below 220 pounds for the first time in a decade. My knees are even feeling better.
But, that's just the beginning. I encourage everybody, to shed excess pounds to reduce the stress on their hearts. Don't wait too long, though. Decide to lose weight now.
Whichever course of action your diet takes you, whether it's Keto, Carnivore, Vegan, or whatever...do it with confidence that you will be the victor and become healthier. Do it for YOU!
Peace and love to all who read! Bless you!
🥰🥰🥰🥰🥰 thank you!
Thank you for the encouragement
Have you tried breathing exercises?
Called Oxicize. Not strenuous.
Bone broth perked my ears up!!! I love it. Marco is so accomplished!! Going to visit New York City to visit his restaurants. My favorite interview ❤️
This guy is great. He didn't try to sell anything and is legit interested in helping people, and trying to be rather save than sorry (protein powder, bone broth powder...). I don't think we need to demonize protein powder since people can make way worse decisions so it's still an improvement for most, but it's still great to not forget when we talk badly about processed stuff but then consume those powders. The idea with the cigar box and the phones is amazing.
Much love to you Marco!
Thomas
This is my 2nd time listening; and I heard something 'new' this time. Spend more on our food. I realized that I have been doing that ever since I became conscious of wanting to know about what's in my meals! (9 years) I got most of my 'training' a la Loren Cordain, via The Paleo Diet. Suddenly I was cooking and doing dishes...and shopping only in Whole Foods stores. Then I lost my job. Friends said "oh, guess you'll quit going to WF now..." No, I didn't. I was more vigilant in my selections, but humane treatment (to animals and the planet) organic/ naturally grown , and highly nutritious were still my greatest priorities. I have felt pretty lonely in making these choices, but otherwise happy and healthy. It was terrific to hear this conversation, completely supporting this lifestyle; now I know, I'm not so alone! Well done. [stick a knife and a fork in it.]
2023 here, we can't spend more on food sorry
Marco is my echo. Thank goodness this conversation is becoming more prevalent. We work with farmers to help them take the steps to natural farming to produce nutrient dense produce.
Thank you so much, we just got sick for (colds/flu) for the first time in years, and I made bone broth! amazing! Will not wait til we are sick again tomake it!
Canora’s terrific! Knowledgeable and articulate and knows food.
Please PLEASE bring the broth movement to everyone! How much better we all would be to be able to grab a cup of broth with butter and veg? And spices and herbs? Noms!
Amazing chef! We need more people like him in this country 👏
I’m making my first bone broth today! I’d like to get his book! Thank you !
Omg you just read my mind. I'm 78 so when I went to school that is where we learned In Home Economics class to cook. And the guys and some girls studied Agriculture. Upstate NY. Great schools.
I live in Belfast , live alone. I buy my bone broth as i live in a small flat and dont want the cooking smell in there.
Great conversation here.
I love making my own bone broth! So delicious and it really does make you feel good. Love my Instant Pot for this! Ordered the book!
Please share your recipe... Do you use spring water 💦
What's the Bone Broth cookbook, where to get it?
And the recipe for his....
Im from Poland .
We make every day that kind of soup 🍲 from meat from our farm .
We eat healthy organic homemade food
Declicious. I hope you invite me to dinner one day 😅
A good bone-broth is like comfort-food to me , gives me a deep sense of well being. I'm currently on a 3 day bone-broth and raw yogurt to repair some gut-lining 😊😊😊
Hospitals should hand out real broth to all patients daily !
ewww
Thank You!
Thank you for this convo, very interesting & great problems brought up💕
What a great amount of info.thank you.
I loved this interview...thank you!
Amen, bring back home ec, Amen on the phone box, wish more places would do that. I totally agree with the transparency of our food. I cook all my food, just for me, myself and I have not had a cold, flu, virus or covid, in over 25 years. It is so important for people to learn and they would most likely not need as many pills that they don't need. I do not take any meds. Thank you so much, this was great. God Bless.
Had my first bone broth yesterday.so fullfilling❤
Great conversation thank you
Dr Hyman there is high amounts of lead found in organic chicken bone broth. Do a youtube search for the studies. After hearing this interview I went out and bought an expensive organic chicken. Then listening to another lecture found there have been studies apparently animals store lead and mercury in bones and bone marrow. Let me know if I'm wrong.
I'm making bone broth every week now 😍
Dr Hyman Would do some type of Interviews with Spanish Subtitles so I can share with my family and friends from Perú? Thanks 🙏
Wonderful interview, very informative.
Great conversation!
Awesome interview!! Huge fan of Mr. Canora!
I am trying to lose weight right now so I am cutting way back on cooking with oil. I've discovered using bone broth to simmer veggies works really well and tastes great.
Fine to cook with olive oil or avocado oil. Will help you lose weight.
Oh my Gosh his skin looks amazing
The topic about bone broth starts at 16:45
Marco's skin is amazing! From the broth
I noticed that too...most chefs are out of shape and look worn out
Plant rich... love that
Fantastic conversation!
Great information, but I’m not sure where the notion comes from that we “should be eating a lot more vegetables.“
Some, sure, but a “lot of vegetables” also needs to be qualified.
Plants are loaded with anti-nutrients, so it does depend on how they are prepared if you are going to eat a lot of them (are they fermented? Etc..).
As we have no starch/sugar/glucose requirements because our body can make what we need, I just not sure why so many persist in promoting “a lot of vegetables.“(?). I think the fiber myth has already been explored, and the promotion of fiber has caused so many issues for the gut. - just not needed!
We actually get sufficient fiber in unprocessed meats.
Vegetables are delicious, but as they are starches and contain anti-nutrients, they should probably be consumed as a side dish in lesser amounts and with proper preparation.
Thank you for your detailed explanation. Do you recommend taking Glutathione as a supplement.
I have gone through the whole video ,it seems to be very effective.
On the other hand I was just wondering the discussion ended up without any tip for method of cooking bone broth.
I've done bone broth at home for years... then I learned that it has high histamines and I have histamine intolerance symptoms. Now I use an insta pot for bone broth hoping pressure cooking with less time will reduce histamines. My question is, does high heat for much less time (vs long slow cooking) actually produce less histamine?
Make your own. It's very cheap. A slow cooker ( are very cheap to buy), a whole chicken, or keep all your bones from meat, put in a bag into freezer for when you have time. Put into slow cooker or boil on stove covered, then lower down to simmer for a day. Strain and you have bone broth. Look up on utube. I make it every week and freeze for when l want. Learn to cook it will save your life.
I did that with my saved chicken bones. Added a few veggies, herbs, garlic etc plus some ACV. I put in jars and stored in the freezer. Have just finished the last serving. I had it with a sprinkle of Jalfrezi powder; it was delicious.
I’ve been buying from Brodo for awhile. Great stuff.
Most schools no longer have home economics. Young adults aren't learning how to thrive on their own.
Yes Mark. How can we do something about changes to Farm Bill. Do we need to Have a March for Agriculture. But w/PANDEMIC NOW, what can we do. It has been more than 30 years ago since I studied Biodynamic Farming and it is such a slow process introducing to our world. They need to teach cooking into homec. Classes.
Bone broth is super gold and it works
Very good
Does Marco have any plans to market a bone broth? If not, are there any brands he currently recommends? Kettle & Fire, Bonafide, Butchers, Bare Bones, Epic Artisanal?
Or Bone broth supplement powders (Hydrolyzed Bone Broth and Collagen Protein Peptides Powder by Peak Performance , Traditional Foods Market Whole Bone Calcium, Ancestral Supplements)?
Can't wait to try his bone broth!!!
Thanks! Could I just swallow bone powder instead of making bone broth?
It's available to buy online for dogs or as a ferilizer.
Thank you for this. Good stuff.
where can you buy his bone broth? His website doesn't provide shipping options..or anything really. Any help on this?
Easy to make your own and much cheaper
One chicken carcass in your slow cooker with onions, carrots, mushrooms, celery, garlic, thyme, salt and pepper. Some add apple cider vinegar. Let it cook all day and even overnight. That is enough broth for a week.
I googled "brodo". Under Top Results the 1st was Brodo - NYC, which is Chef Marco Canoro's Bone Broth Co and the order page. I LOVE that all the ingredients are organic!
PS...re shipping. He offers free shipping to 37 states. Hope u are in one of them. Fortunately, I am.
Brilliant onto!
I want that book.
what about cholesterol in the beef bone broth?
That thing about 99% of the bone broth out there..is they removed much of that great gelatenous gelatin..which is super super nutritious! When it's heated up it thins out..
Could you please show an image of the (Food Score APP) that was mentioned near the end your interview as there is a plethora of apps to choose from.
Kind regards,
Albert
Yes, please!
I have been to your restaurant and I'm going to be there again soon.
I hope the closing of the L train does not affect your business Marco
Bone broth is gold! Provided it comes from healthy animals and maybe add some organic veggies. But you two gentlemen seem to be lacking a lot of other vital information.
I am going to date myself in this comment, but I remember a time when many restaurants offered liver and onions. I guess that went away when the low fat craze came into being.
This man has good skin
Is the first in line at the kill going for the guts or the guts contents?
Edit: I wonder if they considered the name Boner for their company.
It is best to get grass fed bones to make the broth
WHAT ABOUT CHOLESTEROL , LEAD and ARSENIC found in ALL animals ?
A man after my own heart.Did you know that in Germany they have beer carts in the hospitals? Hey maybe theres something to it
Is bone broth worth the hype? Let's ask a guy who sells it
a doughnut isn't vegan lol (dairy, eggs,...)
Can't wait to try-out your great menu though !!
Thank you for this video
I'll give this a watch, but I did try bone broth a while ago... I found it an acquired taste (that I could not acquire). It has very strong and has a game-y taste to it.
Chicken or pork broth have the nicest/smoothest flavours. I only use beef broth to make stew or soup where you have other flavours to offset the strong flavour of the beef
I cook a lot of pork ribs in my air fryer and save the bones in the freezer until I get a gallon ziplock bag full then simmer for 24 hours.
Great add salt, pepper and cayenne pepper.
The hospital is the worst food.
You should give your guest a chance to talk.
17:00
I eat zero grains. Mostly carnivore. Lots of wild game. Eggs, avocado, kimchi, goat kafir and cheese, coffee with mct
oil, sardines. That’s my diet. I am a 56 yo man.
Feel fantastic. Suffice to say, I disagree strongly about the carbs, especially grains of any kind, I don’t care how clean and organic they are. I have broken many bones in my ankle, my wrist, my shoulder… and I am a drummer, and I know right away If I eat grains, my joints get stiff and hurt. If I don’t, they don’t. Trust me, I would love to pound half a loaf of bread every day. At 56, the correlation is pretty clear. You guys keep pushing the carbs. I am going to pass. I’m not lacking without them. Today I ate a pound of venison backstrap, and a pint of goat kafir. Nothing else. One meal. Busy from 7 am to 1am. My energy never fell. When I was young, my metabolism was wrecked. Ate lots of whole grains. Horrible idea, at least for me. Instant couch potato.
Food is the cure for medicine.
Good information Chef, my one question is why does it have to be so expensive for low income families to be able to eat the things that you mention. Low income people want to be just as healthy as you. I hope your empathy extends to this area too.
It is not expensive to make your own broth. Basically, you can create wonderful broth from your own food scraps. It will, however, cost some forethought and time.
Bone broth is one thing but I'm talking in general about grass fed meats, butter etc. way out of reach for us on low incomes. Good health should be for everyone no matter our incomes.
Claudia, I am a farmer that sells directly to the people. My prices are comparable to conventional produce, meat and eggs, especially if you purchase in bulk. Not sure where you are located but small independent growers like me are everywhere. You may have to drive a bit and/or hunt around for us but many of us prefer to sell directly. God Bless and Good Luck...
I'm in Canada and I don't find that here at all, in fact farmers markets here sell their produce eggs meat/chickens much higher than stores. I can never understand that when they don't have all the over head that stores have.
@@claudiabarnes7551 well there is a cost to selling at the market--fees, insurance, travel & time. And selling at the market means the farmers have to take on the cost of losses. They often don't sell everything they have and they don't sell in the kind of volume a supermarket does and chances are several farmers at the same market are selling the same things. Supermarkets also tend to buy from corporate farms who are selling in mass volumes and ship many kilometres.
Send in $9.95 for shipping and handling. And get the second one FREE!
is this fluoride free???
hey mark let the guest talk! stop interrupting jeeze.
FYI... YOU DONT NEED TO EAT GRAINS OF ANY KINDS..
High carb sounds dangerous for Diabetics which there are many.
Another video vegans are going to hate!
If you want to learn how to cook, just go to UTube...type in " dish" for beginners and LEARN! Some of these
videos are way better then the kind of food we were taught years ago. Ex. cinnamon toast...like give me a break.
eat 5 Brazil nuts a day for your daily iodine intake.
You'll be overdosing on selenium.
A M E N To the talking and discussion about the TERRIBLE Hospital Food - this NEEDS to change!!!
I dont think Dr Hyman looks well. He is pale with dark circles around the eyes.
I’ve always thought this, like he’s got some sort of disease that he’s trying to come back from, and he’s barely keeping it at bay , but he’s trying his darndest. 😬
bonehead broth, drink up sheeple ;)
nutritionfacts.org/topics/bone-broth/
Hey look, there's the vegan.
nutritarian - Dr. Hyman interviews Dr. Fuhrman as part of his first Fat Summit -> slideblast.com/transcript-interview-with-joel-fuhrman-md-drfuhrmancom-interview_59571fcd1723ddce8908c36c.html
Shut up you dumb vegan.
Nice insult! Wow, doesn’t work on me, since I followed Furhman explicitly for many years...until I couldn’t ignore my lingering health problems...turns out I have the MTFR gene and for those of us with it B vitamins are extremely problematic...I now follow MY body and give it what IT needs, not some “guru” that insists on no deviation from their holy protocol?
"Food should taste good, smell good, look good, and it should be good for you." Yet another reason to throw out that nasty erythritol and monk fruit this morning. Godawful tasting stuff.
No it isn't
Tooo much wasted words. Get to the heart of the matter and cut the hype
Ok so now organic isn't really organic, it is so hard and confusing on what to eat, now organic doesn't cut it either.
All I can say is WHAT