How To Reverse Aging With Bone Broth, Race An Ironman With Bone Broth And The Best Bone Broth Recipes.

Welcome to the BenGreenfieldFitness.com podcast. We provide you with free exercise, nutrition, weight loss, triathlon and wellness advice from the top fitness experts in the nation. So whether you're an Ironman triathlete or you're just trying to shed a few pounds, get ready for non run of the mill, cutting edge content from BenGreenfieldFitness.com.

Foreign.

Hey, folks, it's Ben Greenfield here and I want to start by telling you about this South American proverb. At least that's what I've heard, is that it's a South American proverb, although I can't verify that. But the proverb goes like this good broth will resurrect the dead. And I think that's just a very cool quote. And I've actually used it quite a bit before in my own life because every time I get sick or I'm really beat up from a workout or my wife or my kids need a little bit of extra nutrient care, we do a great big cup of broth. And I actually drink bone broth every week. Not just, you know, if I feel like I'm gonna die, but also for healthy skin and hair and nails. It's really good for gut lining and joints and even kind of a little bit of a liver detox. We'll talk about all that stuff today. But I wanted to get a bone broth expert on the call because frankly, bone broth, as silly as this may sound, is still kind of a little bit mysterious to a lot of people. Sometimes it's hard to know how to use it properly, how to make it, all the versatile things that you can do with it, how to get your hands on bone broth if you don't have the time or the ability to make it yourself and just kind of everything that goes into bone broth. So my guest on today's podcast is Lance Roll, who is an executive chef. He is a bone broth guru. I just gave you that title, Lance, by the way, so no problem, you can put that on your business card. And he's also the creator of the Brothery, which is this website that makes bone broth. While the website doesn't make bone broth, Lance does, but you get it on the website. And Lance has a pretty cool in terms of how he got into this, his history as a chef. And so in today's podcast, we're going to talk about him, how he got into bone broth, the cool things that you can do with bone broth, how to do everything from like detox to fixing your gut with bone broth. All sorts of cool things. So Lance, thanks for coming on the show, ma'. Am.

Ben, thank you so much for having me. And one of the questions you sent me here was what got you into bone broth? And that sort of leads into a nice part of my life around. I've been cooking, by the way for about 26 years as a professional. I started in 1988.

Wow.

And I was very fortunate to be in the east end of Long Island. I was in a New York based restaurant group and we were in the Hamptons. But from the very get go we were making broth and stocks in our kitchens. And all the kitchens I was in, we always consistently made broth and what we made then was stock, which is another question we're going to get into. But what got me into the bone broth? Fast forward to 2006. I went through, I was about in the industry for about 18 years. I went through a bunch of transformation. I was going through a life transformation. I met my mentor and good friend to this day, Paul Check. Paul Czech is definitely a nationally and internationally recognized health and fitness guru and a good friend and an amazing, amazing individual. He his institute, the Czech Institute, you know, was had a nutrition background with the Weston A. Price foundation and a book in his office called Nourishing Traditions by Sally Fallon.

Love that book.

Yes, the book is an amazing book. So imagine after 18 years of cooking and understanding all the things I had to do. I have a, you know, we're all giving gifts, Ben. And my gift is for cooking and food and flavors, AKA the Flavor Chef, which is the name of my company and who I am, the Flavor Chef. And I was working with Paul. I got introduced to this book and introduced to all of the traditional methods of cooking and the benefits of all the different things that we were doing prior to the advent of processed food in our, in our worlds. And of course, Dr. Weston A. Price was a dentist in the 30s who went around the world studying cultures. And what he learned was that cultures that was introduced to a western diet began to physically nutritionally degenerate. And alias we have the problems that we have today with our western diet. So the Weston A. Price foundation is based on a diet really the real food Paleo diet that's around now is similar in a sense. And Weston A. Price is sort of the background of that.

They've always been there except like Weston A. Price. And by the way, the time we're recording this podcast, I'm speaking at a Wes Na Price inspired talk in Vermont at a farm in Vermont next month. But you know what I like about it and the book Nourishing Traditions is, you know, I'm sure you might appreciate this as a chef too. It goes into stuff above and beyond, just like meat and starches, like you can do dairy and legumes and quinoa and all these other things. It's just about kind of fermenting, soaking, sprouting and properly preparing just about any food. It's very, it's kind of non restrictive in that way.

Absolutely. And they're just all about real food and the ways to make real food palatable, more digestible, delicious. And of course Palchek was, you know, the biggest thing was going organic, getting back to organic, meaning things that haven't been tainted by chemicals and pesticides and all the different things that they're putting in the depleted soils and nutrient, Nutrient dense foods is really a great term to use when we're talking about bone broth and even fermentation and things like that that are going on in this book also. That book, by the way, is filled with anecdotal notes on every page from articles from all through the book justifying what they're talking about in the recipes themselves. But beyond that, that's what got me into it. There was a big section on bone broth in there and literally around 2011 to be exact, 1111, 2007, I say to everyone, I got a download from God or however you want to describe that. I got, I got an inspiration or intuition that said, this is a product I want you to bring to market. And in 2007 there really wasn't much happening at all bone broth anywhere. And in terms of it being out there as a product and now there's lots of little companies out there doing bone broth, which is fantastic for us. But I've been working on it ever since. I used the Czech Institute as my place to make broth. I started reading the books How Long to Simmer It Research and development. And by 2011 I was in a few health and nutritional health stores and a nutritionally based company called Biodynamic Wellness out here that he's also Weston A. Price chapter leader. Can you please make broth for my, for my customer, for my clients. They, they love broth but they don't want to make broth. And so I started making it for them. And then 2012 we got into our first retail shops in San Diego here and in 2013 we opened the bra3.com and we've been shipping successfully around the country ever since. So we are producing super high quality bone broth. It is all organic. We use the local deep well water and we follow all the traditional methods of making it. I do tons of research all the time on just improving the product. And right now we have a great product out there.

That's definitely something that I want to delve into a little bit later on. Like you talked about, like, well water and all this kind of interesting stuff when it comes to making bone broth. And before we even get into that, I'm curious what some cool things are that you've seen bone broth actually do for folks in terms of changes to health or their body or their skin or things along those lines. I mean, obviously there's tons of writing and nourishing traditions, and the Weston A. Price foundation has written a lot of articles on bone broth. But what have you seen in the time that you've been kind of basically giving good bone broth to people and seeing what it does for them?

Well, one of the main things about bone broth for people, one of them is, of course, I don't. It is part of an overall health regimen. You know, in other words, Paul has the four doctors.

You can't. You can't like, dip your Big Mac in bone broth.

Yeah, I don't know. That's gonna. It'll probably actually help you digest that Big Mac a lot better, that's for sure. And certainly help with the gas that might be resulting from the. From the bone broth. But specifically speaking, I mean, literally had had several cancer patients that use my product and have definitely said that it's helped them through the serious pain of cancer treatment. And that's doing several things. One, it's just a general comfort food. Two, it's full of protein, and it's not a protein supplement, but it's full of digestible protein and bioavailable nutrients that when your gut lining gets completely compromised, your immune system is completely compromised. The broth is so helpful in that. So it literally brings them comfort. One of the patients said to us, in three years of fighting her cancer, she never had a higher blood count than she had after drinking our broth and continue to drink our broth. Now, that reason there's a.

You mean like a blood count of what?

Red blood cells.

Wow. Interesting.

Red blood cells went from a certain count to another count to a higher count, because the blood. The broth itself is literally a bone marrow elixir. It's basically liquid Bone marrow.

Yeah.

So we learned from Chinese medicine and ancient traditions that you are what you eat. And we like to say@bone broth.com and thebrothery.com you are what you eat, but more importantly, you are what you absorb. So it helps people with digestive tract. It's the other thing again, like you said, skin, hair, nails. I mean, when you start drinking bone broth, your skin becomes more supple. And there's a direct relationship to that, scientifically proven, which is the word collagen. I mean, your skin is made of collagen. It's the stuff that kind of holds you together. And when we produce our broth, in particular, we're simmering our bones for about 18 hours at a very low simmer. Again, you can find this anywhere on the Internet about how to simmer bone broth to get the most gelatin.

Yeah.

And the cooked form of gelatin is collagen. And that you could just look at skin treatments, and they're saying collagen is the way to treat your skin. So they're getting collagen. They're doing things with other ways to get collagen. But we have a natural form that comes out. When you defrost one of our bone broth, heat it up in a pan, drink it as a tea, and then cool it, you'll see that it's jello. Yeah, that jello is the gelatin and the content of the collagen content that's in there. So those are some cool things. Personally and from other testimonies we've had online from people, you know, instant relief from shoulder pain. Sean Croxton even told me that, you know, his shoulder was injured. We have a professional football player using our broth right now, helping to speed the recovery of injury in his. In his. In his. He's a kicker for the Chargers, and so he's using that. And we just. Those. Those are the kind of things we get on a regular basis. People feeling better, just feeling better, feeling better. Of course, they're making other changes in their life, too. They're going organic. They're eliminating sugar, eliminating gluten. They're doing things that they're. They're exercising finally, you know, so those things are all happening, and people areit's part of that protocol and just feeling good. It's optimum health, as we like to call it. So those are some of the cool things.

I mean, can you touch on Lance, can you touch on liver detox? Because I've seen.

Sure.

I've seen Some people talk about bone broth and liver detox, and that's what I'm curious about. If you've seen it for that, obviously I've had it. Not that I drink heavily, but I have drank bone broth after a hangover before, and it seems to nourish me back to health pretty quickly. But I'm curious, like, biochemically, is there something going on there with bone broth in the liver?

Yeah. You know, the detoxifying agent in the bone broth is the amount of glycine. Glycine is a detoxifier. And I was just looking up in the original article, I recall, wrote to help me inspire this product as well, which is. Broth is beautiful again, from Kayla Daniel and the Weston A. Price Foundation. And she says, literally in here that glycine is this amino acid that's. Most people think it's condition. It's essential, which. Meaning your body doesn't produce it. Some people think it does. But your body needs glycine, and the broth has glycine. And glycine is the amino acid that helps do the detoxification in your body. It helps basically suck chemicals out of your body. So that's a lay way of looking at it.

It's a precursor to. To glutathione, too.

Exactly. Exactly. Right.

I mean, and obviously, there's a lot of people paying a lot of money for glutathione supplements.

Right.

And incidentally, you've already mentioned this, but collagen too, like, those are two things I know. Like collagen, hydrolysate and glutathione are supplements that people are shoveling a lot of money right now for. And I do know that kind of makes me happy when I see our big vat of bone broth that my wife makes on the kitchen counters is I'm like, I'm getting glycine, I'm getting my glutathione precursors, I'm getting my collagen, and it's right there. So, yeah, and you're simmering it from.

Bones, and you're eating food. You know, you're eating a delicious food. Now, the other thing was the, you know, the overall help. The glycine helps digestion by enhancing. By enhancing gastric acid secretion. So again, when we start improving digestion, pretty much we're going to detox. We're gonna detox our body.

Soso when you say that it can enhance gastric acid secretion if you drink.

Bone broth, I don't say that. The experts say that.

Okay, so do you think if you drank bone broth before a meal, you know, in a similar way, that you might, like, take a digestive enzyme before the meal, do you know if it can help you to digest food better? If it simulates or if it stimulates gastric acid secretion?

Yeah, yeah. Thatthat. Again, that goes right back to, like, the early days of Francis Pottinger and the Price Pottinger foundation out here and the Weston Day Price Foundation. Pottinger was a person who was around with Price as well. And Pottinger discovered that food itself, when it's cooked, the broth, is basically hydrophilic. So what it means is that it will help you to create the digestive juices you need in your body because the food itself is cooked, and that forces it not to be able to do that. So you put. He said, literally, if you put digestive, just like you're suggesting, you drink broth with your meal, you use broth to cook your legumes or to cook your grains, and it helps them to become more digestible. That's basically the idea. So it helps your body stimulate the acid in your stomach needed, the hydrochloric acid needed to help you digest the food, and therefore makes your food more digestible. That's. Again, that was Francis Pottinger from the Price Pottinger foundation.

When you said that you could use it for grains, like, let's say, for example, a lot of people will soak quinoa overnight to rinse some of those opponents off and make it more digestible. You could soak your quinoa in something like bone broth instead of water.

Well, what you'd probably want to do is cook your quinoa in bone broth.

Okay. So you'd use it for.

Yeah, you'd want to cook quinoa. Yeah, because usually when you're soaking stuff you're doing at room temperature, the broth is not something you want to leave at room temperature.

Yeah. Because it'll. It'll solidify.

Yeah. You soak your beans, you drain your beans, you soak your rice or your grain, your quinoa. And again, remember too, when you're gonna soak your quinoa or soak your rice, you're gonna come up with a product that's gonna be a little more akin to a. What they would call grits or, you know, it's gonna be more like us. It's not gonna be peel off anymore.

Yeah. But it is definitely more digestible that way.

Absolutely, absolutely. And still very delicious. You know, so. So, I mean, but that's just one way that it. That the bone broth works. And, you know, all the collagen and gelatin there as well just helps you really, to line your stomach lining, your esophagus, all the way through your gastrointestinal tract. And any, you know, it will start to help heal those areas of your body. That's literally. Again, that's Chinese medicine talking about the cartilage. The stuff that your skin in there is made of is being directly affected by the. By the gelatin and collagen in the broth.

So I don't think that there's any denying, and I think a lot of folks would probably agree that, like, bone broth is beneficial, and there's a lot of undeniable benefits from it. I'm curious how to make the best kind of broth. How to make the best kind of bone broth. You dropped something back there a little while ago about using deep well water, and that definitely got me curious. When you sit down to make bone broth, what are you doing that somehow makes the bone broth that you're making the best kind of bone broth?

Well, a couple things. One is sourcing all organic products, you know, and that's not the easiest thing to do, especially when it comes to chicken. I mean, we. We make basically only chicken broth. There's a couple. There's a couple reasons for that. One is it's not. It's a product that we can be certified to cook without being USDA certified, which is just a. Again, we leave that topic for later. But basically, we make chicken bone broth. And for people at home as well, I encourage everyone just get the best ingredients you can start with, meaning if you've got a whole foods or even better, a local pastured chicken purveyor, farmer, some kind in your area, source that chicken. Fine organic carrots, find organic onions, fine organic celery. The process we use as well, we follow, again, the traditional methods. Bringing the bones and a portion of apple cider vinegar to temperature. That helps to draw the minerals out of the bones. We skim the scum from the top. We add our vegetables.

When you skim that stuff off the top, what do you do with it? You just put it to the side or throw it off?

That gets discarded.

Yeah, okay.

That gets discarded for sure. And you'll see it come up. And then we turn it right down to a low simmer. Very low simmer, as Kayla Daniel calls it. It's a low gurgle. Temperature wise, it's between 205, around 205 or so. Plenty of heat to extract minerals. Plenty of heat for the broth to continue to do a slight reduction as it cooks overnight. And again, we've come to a process to make it economical as well as healthful. At about 18 hours, it's a 24 hour process in total. But again, for the folks at home trying to make bone broth, want to make your own bone broth? It's definitely the most economical way to do it. You're going to get a whole chicken. If you can get extra bones from wherever you're getting your chicken, you can ask them for just backbones or neck bones or hopefully they can get you some chicken feet. And you put those all together into your pot with your cold water, and again, well water, if you got it. Meaning again, filtered well water. This comes from a local, you know, someone here, but at the very least, you know, filtered water, reverse osmosis water, whatever. You're using something cleaner than tap water, basically, unless you know your tap water is awesome and then you know you're going to bring your bones up to a simmer and again, the right amount, it seems about a pound per quart. What we use, I mean, we have. And then we use more feet than backs. So basically we're using that. When you have whole chicken, most people are going to get a whole chicken. What you want to do is cut the whole chicken up into a few pieces very simply, and then after the chicken cooks for about an hour, 60 minutes or so, you pull the chicken out of the liquid, let it cool, remove all the meat from the bones so you can use the meat for chicken salad and whatever you're going to make with the meat. And then you put the bones back in to continue to simmer. And that's where it's important to have. If you have the whole chicken again, to have a extra bones, you know, see if you can buy just the backs or just the necks or just the feet. And that way you add them to the pot and you definitely can't make, you definitely can't make bone broth with too many bones.

Gotcha. And when you're making your bone broth, what kind of vegetables did you say you're putting in there?

Yeah, we follow again the traditional methodology. We use carrots, celery, onions. A little of the things we do on our bone broth, which are somewhat proprietary, is we use a portion of garlic, we use a portion of ginger, we use traditional herbs and spices, we Use basically bay leaves, peppercorns, fresh thyme and fresh parsley. And we use a little bit of lemons as well. We use some fresh lemons, which again adds an acid component that helps us extract the minerals from the bones. And of course, apple cider vinegar. So all organic as well.

Wow. Gotcha. Is that pretty typical when you look up bone broth recipes on the Internet to use things like apple cider vinegar, lemon, ginger, or are these things that you found along the way to be beneficial to add in?

Well, again, our formula is somewhat proprietary. Most recipes won't contain those other ingredients. Basically the garlic and ginger, sometimes they won't have lemon in there. We did it for mouth feel and taste and just overall deliciousness, you know. So, I mean, a lot of people love our product. Literally just say weyour product is just delicious. We've had people on the news on Fox News and the newscast was like, wow, that's really good. You know, one thing we don't do is we don't use any salt in our product, Ben. We don't put any added salt in. We just ask people to add their own salt. And again, we do that for people that are healing from things that are on a salt restricted diet for some reason.

Yeah, so we used to get. Before we learned how to make our own broth, there's this certified USDA organic company called Pacific that makes chicken broth. They had a ton of sodium in that stuff. I don't remember if there was much else in there. Do you know what I'm talking about?

Yeah, I mean basically when you're talking about a boxed broth. Yeah, it was a boxed bone broth shelf stable. It's really more of a. A lot of times those companies, again, maybe not Pacific, but a lot of companies will make a base, you know, cook violently things to make it into a concentrate and then they add water back to the concentrate so they're not doing. And they're cooking as fast as they can to put it in the box. We're cooking ours over 24 hours. Three hours to get it simmering, three hours to break it down and get it into the freezer. So it's four hour process altogether and just a very traditional homemade feeling. And you know, so yeah, so there's. It's a completely. It's like apples and oranges when you're talking about that kind of box bone broth versus a frozen made product like ours.

Yeah, the other thing, the reason I quit using that too, and my wife started making our own bone broth is most of the ones that you buy a box they say yeast extract on them, and that's basically msg, which is really interesting. So you, you'd like drink the bone broth and have brain fuzz, so.

Right, right. I'm highly allergic to MSG myself, so I don't stay away from all, almost all processed foods in general. But the. Because a lot there is hidden in a lot of things. Natural flavors is another one they, they hide under there. And of course we have, you know, in our bone broth and bone broth in general, we have some what they call free glutamates that are, that are created from the broth, but they're completely different from an additive like msg.

Gotcha. What'd you call them? Free glutamates.

Free glutamates? Yeah. It's glutamic acid, basically.

Okay.

And we have a product that we make, Ben, called our GAPS product or a two hour meat stock. It has the glutamates develop over time. And again, ours is very minimal because of the low temperature we use to simmer the product. Sometimes there's good collagen, there's good gelatin products out there that you can add to your food. It's not traditional bone broth, obviously, it's like a powdered product and it's good for you. It's just some people react to it because it's cooked at a high temperature to get it into a powder form.

What's the difference between a bone broth and a stock like you just, just mentioned?

Well, you know, it basically stock is what we make in a restaurant or a chef might be using in a restaurant. They're basically putting bones to get flavored water. But again, depending on what they're using, they may get nice amounts of gelatin, good flavor. I mean, the broths and stocks we were, we call it broth because it's something we want to drink. Stock is traditionally something you cook with. Okay. So again, so like a broth, I mean, broths are what we, they contain, usually have contained some portion of meat as well. And again, the bones that we use are very meaty. They come in from Mary, we get it from Mary's chicken here in California. And they're all organic or higher, our bones for our broth and they are full of meat. So the meat adds a lot of, you know, just body to the, to the broth itself, whereas the stock might be straight bone. And again, we have a nice formula to make it into something very drinkable, a very drinkable and edible soup, plain as it is. Whereas a stock is something you're going to cook with and you're going to add things to it to make it taste like something.

Okay, gotcha.

Yeah, that's the big difference. I mean, what we make, some people would say is stock, but really we're making a broth. And you know, there's some technical things that aren't that important though.

How do you actually ship the bone broth? Because I noticed that you ship all around to the continental U.S. how do you do that without it going bad?

Right now we are having tremendous success. We had tremendous success all summer with our product. We're using a combination of ice packs, dry ice to keep our product frozen, and it comes in an insulated container in a box. So there's a bit of cost in the shipping. But again, if you need bone broth and want bone broth, you know, we've shipped to every corner of the country at every time of the year. When we move into the fall, through the winter, we basically can keep it frozen the whole way. So between dry ice and ice packs, within the packaging itself, the broth stays minimally. It might defrost a little bit, but mostly it stays completely frozen the whole time.

Okay, so I get this bone broth and it arrives to my house. Give me some ideas about what you can do with bone broth. Because I, like, I mentioned, like, some days I, I will literally just drink bone broth like post workout or with the meal. I've had it, like I mentioned, like after, after a rough night of partying. I've had it in the morning for breakfast. It also works well if my stomach is upset. Like, I'll drink that for the nutrients and a little bit of calories. Actually, how many calories is like a cup of bone broth having it, would you say?

Our bone broth been analyzed? We only have about 25 calories in each cup of bone broth according to the nutritional analysis. And you know, I think that the, the, you know, the best way to use it. I mean, for us, there's a couple different things you can do. One, one, you can definitely use the bone broth as like you said, just a soup. I mean, basically bone broth. Some people say, oh, how's your chicken soup doing? I thought my chicken soup's doing pretty well. You know, we call it chicken broth, but you can call it soup too. One of the things I've been doing lately, which is fantastic, is we just, we add a small portion of like to a cup of broth. We make this delicious tea. I was on Sean Croxton's show coming up here, the Digestion sessions in the fall and we did a video. We made this little soup out of our broth, a digestive soup. We added a pinch of cayenne, a pinch of ginger, fresh slice of ginger, a little bit of lemon, a little bit of mint and a little bit of coconut butter or coconut concentrate, you know, like that concentrated coconut and coconut cream some people call it, and just made it into a delicious soup. And the other night we put a, we put a kefir lime leaf in there and it had to taste like a delicious Thai style soup.

Oh wow.

And then we make our, a lot of paleo recipes, lot of paleo recipes from it. Like we just simmer, you know, we seared some chicken, added the broth, put a few, you know, we seared some chicken, put some vegetables in, added a nice cup or two of broth, added some coconut milk, added some again some keffer lime and we made this delicious Paleo 1 pot. We call Paleo 1 pots too, you know, so very delicious way to eat it. And lastly, of course we could, you could, you know, use it for braising is a big one. And again, when you do a braise with broth, especially if you use my broth, because it's not inexpensive, it's a product that you pay, it's delicious. So if you can't make it, it's great to have. But you simmer the meat or if you're using stew cuts of beef, grass fed beef or stew chicken or whatever it's called, braising, it's a very healthy method of cooking where the liquid creates its own gravy. So you're cooking a piece of chicken or a piece of beef and you're using the broth to help steam and keep the meat, you know, the meat tender and juicy.

Yeah.

And then you got all that right in there. When you braise, you use a lid so everything kind of stays in there. Again, you braise at a low to medium, low to medium low temperature and it has a very low simmer. The meat takes a long time to cook. It breaks down the proteins again. Digestibility, flavor, tenderness, nutrition density, it all stays in that pot. Nothing goes out of there.

When I'm, when I'm racing Ironman Hawaii, this is one of the few ironman races where I've had this happen. But they, they have bone broth. I mean it's just like the, it's the crap, it's the crappy chicken broth that you get from the grocery store, but they hand it out on the course and that got me thinking. I don't know if you've ever tried this, but have you, have you ever gone on like a bike ride or a run or something like that and had bone broth, Bone broth in a flask or in a water bottle? Like, do you think it would stay heat stable and palatable over the course of like a, like an eight to ten hour day?

Oh, absolutely. I mean, you could easily put it. You could. We've, we've, we've brought it on trips with us in a warm thermos. You know, some of the thermos pots will keep it hot or at least warm for most of the day. Again, it is a food product, so you don't want to let it get to room temperature too much longer than three, four hours. You want to consume it or reheat it at that point. That's just to be safe with it.

Okay, so let's say like if you were racing, say an ironman triathlon where you have a special needs bag that you get to like, you know, two and a half to three and a half hours into the bike, you could have bone broth for the first half of the bike and then like have a little mini cooler in your special needs bag and grab more bone broth to keep you going.

Yeah, I, what I would do, I mean, again, we're, we're thinking, I mean, truthfully, I've always thought like, how could I get bone broth and coconut water together in the same.

Yeah, that'd be perfect, right?

How can I make like bone broth, take like cozy coconut water and if we can come up with someone out there who could help me do that, I'm sure we could really, really make a lot of money. But the fact right now what I'm getting, what I would say is just, you know, find an insulated container, heat your broth up. Like, we send my son to school and he's got a hot, you know, if he's bringing. Not really to school, but we go out on a trip or something, we have a hot little pot for him there. It keeps the food hot for three, four hours so you can just get it warm, put your little salt in there. I mean, if you're on a trek like that and you're losing so many of those minerals, you know, you may want to consider even adding liquid bins in there and having some stuff that's ready to be digestible and Drinkable. And they would just. Those things will keep it hot, but it will lose temperature. So you could sip it right when you're in the middle of your race. Yeah, but it'd be a great way to consume it.

Yeah, it'd be settling for your stomach. The other thing I'm thinking is they make electrolytes powders. Like one company that I work with called Thorn, they make this, this product called Catalytes, that's like a full spectrum of electrolytes and some other performance enhancing compounds, but mostly electrolytes. So you could put a couple scoops of that powder in with the bone broth and get some of the mineral benefits of something like coconut water. Shake that up and you're off to the races. I'm actually, now that we're talking, I'm going to go on a bike ride this weekend and just try this and see if it works.

All right. Give it a shot. Yeah. I mean, it's a great way to. And our product, because when we manufacture our product, we can manufacture about 130 containers in our kettle at one time. And, you know, we use, we use a hundred pounds of bones for that kettle. So literally have about a pound of bones for every container that we, that we have. And when we're done with our process, we literally have mush in the kettle and we have, we have over 40 pounds of vegetables in there.

That's amazing.

So we have, you know, do you.

Do you eat the vegetables? Like all that mush that's left over? Do you do anything with it?

No, it's been simmering too long. So what's happened is all the nutrients from all that stuff in electrolytes as well have got into the broth.

So the vegetables are, the vegetables are pretty much like, even for us, those of us making our own bone broth at home, those vegetables are pretty much nutrient void by that point.

Yeah, exactly, exactly. I think there's probably some form of composting we could figure out here to use when we go a little bit bigger to figure out how to use what's in that kettle. But for the most part right now, you're really devoid of anything. You got this liquid that's full of the, all of the ingredients and the value that you have is in that liquid. We triple filter it, cool it quickly in stainless steel containers, and then we place it into the containers at about 70, 68 to 70 degrees before we put it into our container for freezing.

Very cool.

We have a method to get it from, from the, from the kettle to the freezer within three hours. And before we put it into any our containers, we have brought the temperature down to almost 65 to 70 degrees or so in that range before we pack it nice. And that's important. You know, you mentioned something too. We are in stainless steel kettles. We have had chemical analysis done on our product. We have zero metals in our product. When it comes to detoxification, some people say, well, that could be stainless steel leaching. There's no leaching from our kettle. It's an expensive piece of equipment and there is literally no metals. One of the nutritionists out here, Kim Schutte in the Biodynamic Wellness, she was really helpful and sent the product in. Her clients wanted to know because they're detoxing from metals, heavy metal detoxing and they want to make sure they're drinking the broth, that there wasn't any metal in the broth and we had 0,0 metals in the broth. She was very happy about that.

Awesome. Metal free broth. I love it. Well, Lance, this has been really, really cool. And if you're listening in, I made some show notes@bengreenfieldfitness.com broth so if you go to BenGreenfieldFitness.com broth you can read some of the stuff that Lance has gone talking about, got done talking about recipes and the nourishing tradition book, stuff like that. I'll put a link to Lance's website as well where if you don't want to make your own bone broth and you just want it done for you and sent to your house, as long as you live in the continental US you can get it shipped to you and it's pretty good stuff. So you can check that out@bengringelfitness.com Broth and Lance, anything else that you wanted to mention?

Yeah, sure. I just wanted to let everyone know I'm really happy to be out here doing what I'm doing. I've been called to do this product. I have energetically infused each container of broth with love as well. We have a trademark, one of our trademarks, the flavor chef, is love is the ultimate spice.

Nice.

So when you're out there doing things, if we balance our lives and we include a lot of love in our lives, we'll be will be much healthier in general.

Dude, that is awesome. That's awesome. How'd you say it again? The greatest spice is love.

We say love is the ultimate spice.

Love is the ultimate spice. I like it. I love it.

Thank you.

All right.

Well, cool.

Lance, thanks for coming on. And folks, this is Ben Greenfield and flavor chef Lance Roll signing out from BenGreenfieldFitness.com Broth, have a great day.

Thank you.

Visit BenGreenfield Fitness.com for even more cutting edge fitness, nutrition and performance advice.

It.