WHY YOU SHOULD MAKE YOUR OWN BROTH AND BOUILLON CUBES

It continues to amaze me that many low-carb gurus, including some of my personal heroes, recommend using purchased bouillon cubes or powders. Dr. Westman, Dr. Phinney, Dr. Volek, Dr. Attia, and others promote their use as a source of extra salt to ease the transition to a low-carb diet and prevent symptoms of what is called the “Atkins flu,” caused by the ion imbalance that occurs when your body loses minerals along with excess water during the induction phase. (Stored sugar causes water retention.)

Not only do these products contain nasty ingredients, they are totally lacking in any of the good ones that you would get from real bouillon made from meat and bones. Here’s what’s in Wyler’s beef bouillon cubes:

Salt, hydrolyzed soy protein, sugar, monosodium glutamate, water, beef fat, onion powder, dextrose, corn maltodextrin, hydrolyzed corn gluten, beef stock, natural beef flavor, hydrolyzed corn protein, soybean oil, hydrolyzed torula and brewers yeast protein, garlic powder, caramel color, beef extract, hydrolyzed wheat gluten, autolyzed yeast extract, natural flavors, partially hydrogenated soybean oil, disodium inosinate, disodium guanylate, lactic acid, silicon dioxide, calcium lactate (milk), tricalcium phosphate, propyl galiate, artificial beef flavor, tocopherol, butter fat, BHA, citric acid.

The list includes three kinds of sugar and, although I don’t know what a lot of the chemicals are, I recognize at least nine euphemisms for MSG. Three soy products are listed and one is a partially hydrogenated oil. Beef stock doesn’t show up until number 11. It also contains gluten. Sound yummy? You could just add ½ teaspoon of salt a day to your food to correct an ion imbalance, but if you want  the additional benefits of bone broth, you will have to make your own. It takes a while but it’s really easy.

My recipe for Broth and Bouillon Cubes is here.

My Pot au Feu recipe makes a tasty beef stock that can also be used as a soup or a drink: Pot-au-Feu

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(c) 2014, Judy Barnes Baker, wwwcarbwars.blogspot.com

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