Microblog: Don’t Add Vegetables to Broths or Stocks

I used to think that having vegetables in our broth isn’t a big deal. I used to think that if it adds a bit of flavor and gets you to consume bone broth, then add the veggies, especially if you aren’t consuming the veggies.

📖While writing the antinutrient portion of @CarnivoreCure, I’ve since changed my mind.

🥦It is known in the Weston A. Price and ancestral diet parts of the world that the way to eat plant foods is by properly soaking and preparing. We accept that to be true and understand that by properly preparing plant foods it:
1️⃣ Breaks down SOME antinutrients
2️⃣ Makes some nutrients in the plants more bioavailable.

❓But what are some of the ways we remove the antinutrients?⠀

💦One of the BEST ways to remove antinutrients is by soaking (in water) and by blanching and boiling vegetables.⠀

⚠️Soaking pigeon peas between 6–18 hours decreased lectins by 38–50%, protease inhibitors by 28–30% and tannins by 13–25%. While that may sound good, the majority of antinutrients are still intact. So even soaking does not reduce all antinutrients.⠀

🥦Boiling cruciferous vegetables and even blanching spinach can reduce some antinutrients.⠀