Interesting Information: Mercola Post: Commercial Bone Broths

November 9, 2017

Mercola Post:  Commercial Bone Broths

Anyone who reads this blog knows that I am a very strong advocate for high-quality bone broths.  These long-simmered broths contain the collagen/gelatin that is, sadly, so missing from our current diets–which don’t involve eating “nose to tail” and COOKING.

Many folks I read claim that the lack of collagen/gelatin in current diets is one factor in the rampant joint failures people are experiencing.

While it is terrific that the market is now supplying bone broths BE CAREFUL with them.  They must be made from organic, grass-fed animal bones, not from the bones of animals in the Confined Agricultural Food System (CAFO).  I would also add that recent testing of the bones of animals in that system have shown that the collagen/gelatin contains glysophate.  And Mercola, below, cites other contaminants.  Pause for a moment, as well, and think about all the gel caps on current supplements you might be taking.


Here’s a synopsis from the blog post:

Story at-a-glance

  • Dull, wrinkled, sagging skin and dry, brittle hair and nails are common signs of aging, which in large part can be attributed to the loss of collagen that occurs naturally with age
  • Your body cannot produce the essential amino acids that make up collagen, so you must obtain them through your diet. Collagen supplements have become a popular way to combat age-related loss of collagen
  • Recent testing reveals popular collagen and bone broth products contain a number of potentially hazardous contaminants, including antibiotics, prescription drug metabolites, parabens, steroids and insecticides
  • These contaminants suggest the collagen is sourced from animals raised in CAFOs. To avoid exposure to CAFO-related contaminants, make sure the product is USDA “100% Organic” and/or certified grass fed by the AGA
  • Gelatin is what you get when you cook collagen. Hydrolyzed collagen requires more intensive processing. While both contain the same amino acids, they have different chemical properties and therefore differ in how you can use them.

Here’s the link to the whole post:

Author: louisaenright

I am passionate about whole, nutrient-dense foods, developing local markets, and strengthening communities.

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