Bone Broth is made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavour of the bone broth. Bone broths are then simmered for a very long period of time (often in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release minerals from bones. At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.
by Dr Joseph Mercola
You’ve no doubt noticed that for about the last 60 years, the majority of health care officials and the media have been telling you saturated fats are bad for your health and lead to a host of negative consequences, including high cholesterol, obesity, heart disease and Alzheimer’s disease.
Meanwhile during this same 60 years, the American levels of heart disease, obesity, elevated serum cholesterol and Alzheimer’s have skyrocketed.
Did you know: Multiple studies on Pacific Island populations who get 30-60 per cent of their total caloric intake from fully saturated coconut oil have all shown nearly non-existent rates of cardiovascular disease? The fact is, not all saturated fats are created equal.
The operative word here is “created,” because some saturated fats occur naturally, while other fats are artificially manipulated into a saturated state through the man-made process called hydrogenation.