Is homemade bone broth high in nitrites?

Watch for

• Moderate histamine (graded C), and it tracks time far more than recipe.Heat does not create histamine by itself: bacteria convert the histidine in meat and bones into it, so fresh bones, a short cook, rapid cooling and freezing in portions do more for you than any ingredient substitution
• Moderate free glutamate (C).The deep savoury quality of a long simmer is largely glutamate released from meat and connective tissue, which is why a well-reduced broth tastes like it has been seasoned when it has not. People who react to slow cooked stocks, gravies and added MSG often react to bone broth for exactly this reason
• The traditional splash of apple cider vinegar added to draw minerals from the bones is itself graded moderate on histamine, as is any wine that goes into the pot.On a strict low histamine batch, leave both out
• Onion, garlic, leek and celery make the finished liquid high FODMAP even after you strain the solids out.Fructans are water soluble, so they leach into the broth and stay there, which is the opposite of garlic infused oil where they cannot cross into the fat
• Storage is the part people skip.Reheating the same jar every day for a week keeps extending the window for amines to build. Chill the pot fast, ideally in an ice bath, then freeze in single portions and thaw only what you are about to drink