The following Mark's Daily Apple article was written by Mark Sisson,

and is narrated by Tina Lehman.

Dear Mark, the Bone broth edition.

With bone broth bars popping up in cities, broth-based cookbooks appearing in Amazon,

and grass-fed bone broth now available for order online,

hot bone water is experiencing a renaissance.

And not just among primal devotees,

Dr. Oz is recommending it as a coffee replacement,

and Kobe Bryant uses it to support his aging body.

The renewed popularity has brought an endless string of questions from readers, and today

I'm going to answer some of them.

Is bone broth truly a miracle food? Yes, but maybe not for the

reason you suspect. Should you make deer bone broth? Yes, but with a caveat. Does adding vinegar

to your water really increase the mineral content of your bone broth? Probably not as much as you

think. Do beef brisket bones work?

Yes.

And finally, what are the best parts from each animal for making broth?

I give a slightly more detailed answer than all of them.

Let's go.

First question.

Some people talk about bone broth as if it's some kind of miracle food, particularly people

in the paleo world.

...