Marrow is great and all, but what about the bones that aren’t blessed enough to bear the sacred gel in easily extractable amounts? We can’t forget about those. Chicken backs, beef knuckles, ham hocks, chicken feet, lamb necks, hooves and any other animal-derived matrices of calcium phosphate and collagen fibers are all worth saving, cooking, and perhaps even eating. Hell, I bet elk antlers would make a fine, mineral-rich soup. The best part is that bones, feet, hooves, heads, and connective tissues are all pretty inexpensive, sometimes even free, parts of the animal. They also represent an entirely different realm of nutritional content than basic muscle meat, being complex organs playing multiple roles in the body.

You see, bone is living tissue, rather than inert structure. It is rigid, true, but it’s actually an organ, in fact, placing it squarely in the nutritional all-star camp of liver, heart, brain, kidney, and […]

Original post by Mark Sisson

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