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Danger- Bone Broth Powder

Danger – Bone Broth Powder

Mike Adams of Natural News recently reported on the toxins in popular bone broth powder. Formerly I sold bone broth powder. Since I learned of problems with various powders, I have stopped selling it. I am currently searching for a bone broth powder that is free of toxins and organic. Mike says, “Popular Bone Broth Protein products sold by companies like Ancient Nutrition, Left Coast,  Jarrow, Sports Research, LonoLife, and PrecisionNaturals have been found to contain an array of chemicals, according to mass spec laboratory science research conducted by the non-profit Consumer Wellness Center. These powders have been shown to contain “chemicals which include antibiotics, prescription drug chemicals and an insect repellent sold as part of a brand name insecticide product named “Pyrocide.” Products were selected for testing based on their popularity on Amazon.com. All the products tested were non-organic. No companies paid the CWC to be included or excluded from lab tests, and neither the CWC nor its executive director has any financial stake in bone broth products. Continued coverage of Bone Broth product testing is being launched a new website BoneBroth.news.”

For more information, see https://www.naturalnews.com/2017-10-05-exclusive-bone-broth-protein-products-found-to-contain-insect-repellent-antibiotics-and-prescription-drugs-consumer-wellness-center.html


Today’s Recipe


Chilly nights; cooler mornings. Is it raining or snowing where you are? As the weather gets cooler, our soul often craves soup. Here’s a perfect fall soup from my new book Souping is the New Juicing. Enjoy!

  • 1/3 lb. dried white beans, soaked overnight
  • 8 cups purified water or vegetable stock
  • 2 bay leaves
  • 2 tsp. sea salt, divided, or more to taste
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 cup fennel, chopped
  • 1 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup fresh parsley, chopped
  • 3/4 tsp. freshly ground black pepper
  • 2 Tbsp. fresh oregano, chopped or 2 tsp. dried oregano
  • 6 cups kale (about 2 bunches), chopped
  • 1/4 cup fresh basil, chopped
  • 1 tsp. dried tarragon
  • 4 cups vegetable stock (homemade if possible)
  • 1/3 cup chickpea miso
  • 3 Tbsp. nutritional yeast (optional)

Soak the beans overnight or quick soak them by bringing them to a boil for 1 minute, turning off the heat, covering them, and letting them soak in the warm water for 1–2 hours. Drain the beans and place them in a stock pot with the water or stock. Cover the beans and bring them to a boil. Remove the cover, lower the heat, and add bay leaves. Simmer for 40 minutes. Add 1 teaspoon of salt and continue to simmer until the beans are tender (about 10 minutes). Remove the beans from heat and allow to cool. Then take a large stock pot, add the oil, and heat over medium-low heat. Add the onions and garlic, and sauté until for 7–10 minutes or until the onions are clear.

Add the fennel, celery, carrot, parsley, 2 pinches of salt, pepper, and oregano, and then cook until the vegetables are tender (about 7–10 minutes). Then add the kale, basil, and tarragon, and continue to cook for 7–10 minutes more, stirring occasionally.

When the beans are cool, drain them, reserving the liquid. Divide the beans and blend half with a small amount of the cooking liquid. Add the puree to the stockpot containing the vegetables, along with the whole beans. Next, add 4 cups of the bean-cooking liquid and 4 cups of stock to the soup. Bring the soup to a boil, and then lower the heat to low and simmer for 20 minutes. Add a small amount of hot water to the miso and stir until it is thinned, and then add it to the soup along with the nutritional yeast. Stir and simmer for 5 minutes. Serves 6.


From my book Souping is the New Juicing.


  1. Is the Organic by by Organixx safe?

  2. Can you comment on the Organic liquid Bone Broth?