Broth is a dish that has reigned on Polish tables for generations, especially on Sundays, holidays and during family celebrations. Unfortunately, the meat that Poles add to it most readily is unhealthy, saturated with bacteria and hormones. Experts are sounding the alarm to keep its consumption to a minimum.
This is the worst meat for broth. It contains parasites and toxins
Magda Gessler, champion of the culinary world, long ago sparked a discussion with the statement that “chicken is not meat, it’s a hormone.” This statement sheds light on the problem of industrially raised chickens, which are often fed antibiotics and growth hormones. Scientific studies confirm that eating such processed meat, can increase the risk of lifestyle diseases, including cancer.
Meanwhile, the traditional and most popular broth recipe contains the so-called fifth quarter, or offal, which can be a source of toxins, parasites, and excess hormones. Elements such as head, tails and giblets can not only contaminate the broth, but also pose a threat to our health.
This is the best meat for broth. Healthy and nutritious
To prepare a broth that is not only tasty, but also healthy, the meat must be of very good quality. Therefore, what kind?
Experts recommend red meat on the bone, which is rich in collagen, so it will be a good base for a healthy and nutritious broth. Old Polish broth recipes are often dominated by duck, which gives the stock a deep, dark color. We can also reach for high-quality meats, from which, after cooking the broth, we can make, for example, a stuffing for delicious dumplings.
Let’s remember that the choice of ingredients for broth should be dictated not only by tradition, but above all by a conscious approach to what is beneficial for our body and health. Let’s avoid meats from an uncertain source and go for quality that will bring us both culinary satisfaction and health benefits.
