Lead in Bone Broth: Unveiling Risks & Healthier Alternatives

It has been found in studies that bone broth contains lead.

The amounts of lead in bone both made from organic chicken for the purpose of these studies is almost 7x higher than lead found in the tap water.

“In particular, broth made from skin and cartilage taken off the bone once the chicken had been cooked with the bones in situ, and chicken-bone broth, were both found to have markedly high lead concentrations

* chicken-bone broth: 7.01 µg/L
* bone broth from chicken meat (without bones): 2.3 µg/L
* bone broth made from skin and cartilage off the bone: 9.5 µg/L
* control (tap water): 0.89 µg/L

Lead has “adverse medical effects on the central nervous system, peripheral nervous system, hemopoietic system, gastrointestinal tract, renal system, cardiovascular system, endocrine system, and reproductive system.

In view of the dangers of lead consumption to the human body, we recommend that doctors and nutritionists take the risk of lead contamination into consideration when advising patients about bone broth diets”

https://pubmed.ncbi.nlm.nih.gov/23375414/?mibextid=Zxz2cZ

There are so many recipes for vegetable stock that are made with broccoli, onions, garlic, carrots, and other veggies, including broth made with seaweed for the delicious umami flavor and rich mineral context. These are very nutritious and healing to the gut without the risk of consuming any lead.

“Pigs, cows, are chicken are fed with GMO foods, stuffed with antibiotics, other animal byproducts, loaded with pesticides, sewage sludge, and arsenic-based drugs” - HMI Nutrition School.

All heavy metals wreck your body and need to be detoxed out.

Just as one more alarming example of heavy metals contained in our foods is cheese.

Cheese has the highest amount of aluminum. It is necessary to be added for cheese production.

As per HMI Nutrition School:

“Aluminum salts produce a smooth uniform film around fat droplets to avoid “fat bleeding” and to give the cheese a softer texture. And food typically provides at least 90% of dietary aluminum that reaches systemic circulation.
See:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2449821

- HMI Nutrition School @hminutritionschool