Chemo-Friendly Bone Broth

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Days 0–6

Gut Recovery

Hydration

Low-Fat

Why This Recipe

Bone broth appears on the nutrition calendar for Days 0, 1, 2, 4, 12, and 13. That is not a coincidence — it is one of the few foods that consistently works across the entire irinotecan-sensitive window. The problem with most bone broth recipes is fat. A traditional long-simmered broth renders significant fat from the bones and collagen. On Days 0–6, fat is the enemy. High-fat intake stimulates cholecystokinin, which increases GI motility and amplifies irinotecan-related diarrhea risk. Add the gallstone comorbidity and elevated pancreatic amylase, and you need fat out of the equation — not reduced, out. This version is built around skimming. The broth itself is standard. The protocol is what makes it chemo-appropriate.

What It Delivers

Bone broth during the active chemo window is doing several jobs at once.

• Gelatin and glycine — the primary compounds extracted from connective tissue and cartilage — coat and soothe the intestinal lining. The mucosa takes a direct hit from irinotecan's active metabolite SN-38. Gelatin does not repair that damage, but it reduces irritation while the lining is vulnerable.
• Electrolytes — potassium, sodium, magnesium — are lost rapidly during diarrhea episodes. Broth replaces them in a form that is easy to absorb, requires no digestion, and does not stress the gut the way solid food does.
• Hydration volume — 1–2 cups counts meaningfully toward the 2–2.5 L/day target. On days when appetite is gone and even water feels wrong, warm broth is often the one thing that goes down.
• Glycine and proline — amino acids from collagen — support mucosal repair and have mild anti-inflammatory properties. They are not replacing your protein target (this broth is low in complete protein — complement with whey, eggs, or Greek yogurt), but they are doing quiet structural work.

Ingredients

For the broth

• 1.5–2 kg mixed bones — beef knuckle, marrow bones, chicken carcass, or a combination. Knuckle and chicken feet produce the most gelatin. Marrow bones add richness but also fat — use sparingly or skip on Days 0–3.
• 3 litres cold filtered water
• 2 tbsp apple cider vinegar (draws minerals from the bones)
• 2 medium carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 medium onion, halved
• 4 cloves garlic, smashed (add in the last 2 hours only — garlic can become bitter over long simmer times)
• 1 tsp whole black peppercorns
• 2 bay leaves
• Small handful fresh parsley stems (optional — adds minerals)

What to leave out

• No spicy additions — chili, cayenne, hot sauce
• No tomato paste or acidic additions beyond the ACV
• No salt until serving — add a small pinch only. Sodium is already present from the bones.

Method

Step 1 — Blanch the bones (do not skip this)
Place bones in a large pot, cover with cold water, bring to a hard boil. Boil for 10 minutes. Drain, rinse bones under cold water. This removes blood, impurities, and some of the surface fat. Skipping this step produces a cloudy, slightly bitter broth with more fat load.

Step 2 — Roast (optional but worth it)
Arrange blanched bones on a baking sheet. Roast at 200°C (400°F) for 20–30 minutes until lightly browned. Roasting develops flavour. It also renders more surface fat, which you skim off later — net neutral on fat content, better on flavour.

Step 3 — The long simmer
Add bones to a large stockpot or slow cooker. Cover with 3 litres cold water. Add ACV, carrots, celery, onion, peppercorns, bay leaves. Bring to a gentle simmer — not a rolling boil. Simmer time:

• Stovetop: 8–12 hours on the lowest setting. Partially cover.
• Slow cooker: 12–18 hours on low.
• Pressure cooker (Instant Pot): 3–4 hours on high pressure. Results in less gelatin than long-simmer methods but still effective.

Add garlic in the final 2 hours.

Step 4 — First skim At the 1-hour mark, skim any grey foam from the surface. This is coagulated protein and impurities — remove it.

Step 5 — Strain Pour broth through a fine mesh strainer lined with cheesecloth. Discard solids. You now have a raw, full-fat broth.

Step 6 — The critical step: refrigerate and skim Cool to room temperature, then refrigerate for at least 4 hours — overnight is better. The fat will solidify on the surface as a white or pale yellow layer. Remove that layer completely with a spoon. Be thorough. For Days 0–3, repeat — reheat gently, let it cool again, skim again if any fat rises. The target is a broth with visible fat content approaching zero. This is the step that makes this recipe chemo-appropriate. Standard bone broth has 2–5g of fat per cup. After full skimming, this drops below 1g. That matters on infusion day.

Step 7 — Portion and store Divide into 1-cup portions. Refrigerate for up to 5 days. Freeze the rest in silicone ice cube trays or small mason jars — this freezes well for 3 months. Having it ready in the freezer before an infusion cycle means you are not cooking on Day 0 or Day 1 when you have no business standing at a stove.

Serving

Reheat gently — do not boil after skimming, it can re-emulsify small fat droplets. Serve plain in a mug, especially on Days 0–2 when solid food is unappealing. From Day 3, you can add:

• A thin slice of fresh ginger while reheating — nausea support, safe throughout the cycle
• A small pinch of turmeric — safe every day in culinary amounts
• A splash of coconut aminos (lower sodium than soy sauce) if you want more depth

Do not add garlic, onion, or anything high-FODMAP until Day 5 minimum — the extra fermentation load is not worth it during the diarrhea-risk window.

A Note on Potassium

Bone broth contains potassium, and potassium has been running upper-normal in labs. This is not a reason to avoid broth — 1–2 cups per day is a manageable amount. It is a reason to avoid stacking: broth plus large banana plus avocado in the same sitting adds up fast. Distribute potassium sources across the day rather than concentrating them.

Batch Cooking Before a Cycle

Make this 1–2 days before infusion day. By the time Day 0 arrives, you have 6–8 cups skimmed, portioned, and ready in the refrigerator. That is the single most useful thing you can do nutritionally before a cycle starts. The days right after infusion are not the days to be thinking about cooking.

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