Charlie said:Judi
viewtopic.php?f=2&t=473&p=12476#p12476
On how long a broth should be cooked:
Ray Peat said:It's mostly for the attached cartilage, ligaments, and tendons, and most of the gelatin is released in 3 or 4 hours. Excess cooking oxidizes nutrients, especially if there's marrow in the bone.
On whether it would be ok to use chicken carcasses for broth:
Ray Peat said:In the US, chickens are fed arsenic to make them grow faster, and it concentrates in the bones; you should find out what the chicken feeding practice is in your area.
Great to get some substantiation on this tortured Peat point!
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