I have been thinking about the use of kitchen scraps in bone broth, and I have been wondering why the NT instructions say to cut up carrots and celery (and pretty much any recipe)-- unless I'm remembering wrong-- but it seems like a lot of people put in all their kitchen scraps.
I may be strange, I sort my kitchen scraps into "brothable" and compost... anything with a black spot, soggy, or otherwise yuk goes in the compost. Things like organic carrot peels, onion skins, kale stems, and things like that... go in a bag in the freezer for the next batch of broth. Are others doing something similar?
I am wondering because when I did an anti-candida diet last year I had read that I wasn't supposed to eat any fruit or veggie skins, or any black spots on potatoes, etc, because it all has yeast on it. Am I being too cautious, or would using thinks like carrot or potato peelings in the broth be causing it to be high in yeast? And if so, would that cause the broth and soups made out of it to spoil more quickly when they are used after being refrigerated? I've seen someone put in like wilted, yellow and brown herbs and such-- I would separate those out and it does take me a lot more time.
Does anybody have a comprehensive list or detailed definition of what "kitchen scraps" are okay to use?
Thanks!
