The following Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Lehman.

The Definitive Guide to Bone Broth Benefits.

I've been writing about bone broth for a long time. I've been drinking it even longer.

I'm not sure you can get anything much more primal than a heap of bones cooked for hours into

rich gelatinous glory. Ritual and taste aside, however, I count quality bone broth as an important supplemental

food. The copious health benefits are simply too substantial to pass up. Some of you I know are

bone broth fans, a few, even connoisseurs. You've been making your own for decades. Maybe with

recipes you learned in your grandparents' kitchen.

But what does the average primal type need to know about bone broth?

What goes into making it?

What are the distinct health advantages?

Are there risks or downsides?

What are the alternatives?

Finally, what about some recipes? I'm glad you asked. What is bone broth?

Bone broth is simply a broth made by boiling bones, often with meat still on them. Usually, vinegar is

added as a medium. The thought is to draw out nutrients. More on this later. Sometimes

vegetables, herbs, and spices are added for additional flavor and nutrients. Whereas soup

is a meal, often containing vegetables, grains, seasonings, and even beans, bone broth stands

on its own and is usually more cooked than soup.

Bone broth is an ingredient that can be used to create or flavor all kinds of dishes.

It contains part of the animal we typically like to discard, like cartilage and bone marrow,

all nicely broken down so we get the full dose of nutrients.

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