Why Cook for 35 Hours?

When bone broth is cooked for a long time on low heat without boiling;

  • Glutamine

  • Glycine

  • Glucosamine

  • Collagen

  • Magnesium

  • Phosphorus

  • Chondroitin sulfates

  • Silicon

  • It allows nutrients such as sulfur to be released.

Bones are made of collagen, and when collagen is cooked, it turns into gelatin. When bone broth cools, gelatin is released. This is why Bone Santé solidifies in the refrigerator.

What is the difference between bone-in, boneless and marrow broths?

Boneless Broth

Preparation: It is obtained by boiling in less than 2 hours.

Does not gel when cooled

It is used in stews and soups.

Bone Broth

Preparation: It is obtained by boiling for 2-6 hours.

Does not gel when cooled

Used for stews, soups and sauces.

Marrow Meat Bone Broth

Preparation: It is obtained by cooking below boiling temperature for a long time such as 24-72 hours.

It gels when cooled.

It is used in all foods. It is drunk directly.

 It is a source of natural medicine and healing.

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