Who should avoid drinking bone broth?
Written by
Leilani Ibeh
Reviewed by
Prof. Benjamin Murphy, Ph.D.Some health conditions require caution or outright avoidance of bone broth. People with histamine intolerance tend to overreact to broth that has simmered for a long time. People with gout are at risk from the purines that become concentrated if the broth remains on the heat too long. Those who have allergies to certain animal proteins should avoid similar broth. People with kidney disease must restrict their protein intake, making broth a concern.
Histamine Sensitive Individuals
- Long cooking increases histamine levels significantly
- Triggers headaches flushing and digestive distress
- Fresh broths under 4 hours may be tolerated
Gout Patients
- Purines convert to uric acid causing flare-ups
- Beef and pork broths contain highest concentrations
- Limit to 4oz (118mL) maximum twice weekly
Kidney Disease Sufferers
- Protein content strains compromised kidneys
- Excess minerals disrupt electrolyte balance
- Require medical supervision for any consumption
Infants and Toddlers
- High mineral content strains developing kidneys
- Potential bone fragment choking hazard
- Pediatrician consultation essential before introduction
Safety protocols should be implemented if broth is consumed with restrictions. Histamine-sensitive individuals should use fast-cooked chicken broths. Individuals with gout must limit their portions and frequency of consumption very strictly. Always consult your nephrologist before adding broth to your renal diet. Allergy sufferers should carefully verify every ingredient.
Customized approaches are needed for special populations. Pregnant women need to refrain from broths made with certain bones from fish, due to mercury issues. Older individuals with osteoporosis should take calcium and seek medical advice. Individuals with autoimmune diseases need to be aware of their inflammatory responses.
Preparation changes lower the risk for borderline cases. Pressure-cooking broth for two hours minimizes histamine formation. Using cartilage/before marrow bones reduces the purine concentration. Diluting broth with water reduces the protein concentration, or density, in each serving. These changes allow you to try broth.
Read the full article: 7 Powerful Benefits Bone Broth Revealed
