There’s much more to bone broth than meets the eye.
Take the bones for example. Killer bones make killer bone broth, but not all bones are created equal. Knuckle, patella, femur, and feet bones actually make the best broth, because these bones have been proven to contain the highest concentration of white and red stem-cell marrow, as well as the highest levels of collagen – one of the major benefits of drinking bone broth.
The ingredients matter too. For example, you can achieve one of the most nourishing bone broths on the face of the planet when you combine marrow bones like those listed above (from pasture raised, grass-fed cows) with organic carrots, organic onions, organic celery, organic bay leaves, organic parsley, apple cider vinegar, a pinch of black peppercorn, sea salt, thyme and rosemary extract.
Bone broth packaging matters too. Most bone broth companies aren’t USDA approved and require their bone broth to be frozen. This makes shipping a hassle (not to mention expensive!) makes the bone broth hard to store, and requires the heavy addition of preservatives, nasty additives and extra sodium or worse yet, packaging that is chock full of pathogens and germs.