The question that many have raised is: how much calcium is actually in the broth? It hasn't been tested much, but the one test I did read some time ago, indicated it wasn't much. I do love broth and make it weekly, but I'm not sure it's actual calcium content counts for much. The collagen is likely the part that makes it awesome.
OTOH ... IP6, which is said to be a calcium blocker, can in fact contribute calcium to rats. So I don't think we know how all the calcium stuff works yet.
On Fri, Jan 21, 2011 at 9:53 AM, RickS <rstewart@iaff.org> wrote:
Heather, last night I pulled the meat off of two rotisserie chickens and made no carb Texas chili. Then I took the bones and boiled them for about four hours in water and made some awesome chicken broth. Lot's of good minerals in there. Something to look forward to when I get home!
-Rick
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