 https://bengreenfieldfitness.com/kettleandfire

There's much more to bone broth than meets the eye.

Take the bones for example. Killer bones make killer bone broth, but not all bones are created equal. Knuckle, patella, femur, and feet bones actually make the best broth, because these bones have been proven to contain the highest concentration of white and red stem-cell marrow, as well as the highest levels of collagen - one of the major benefits of drinking bone broth. The ingredients matter too. For example, you can achieve one of the most nourishing bone broths on the face of the planet when you combine marrow bones like those listed above (from pasture raised, grass-fed cows) with organic carrots, organic onions, organic celery, organic bay leaves, organic parsley, apple cider vinegar, a pinch of black peppercorn, sea salt, thyme and rosemary extract. Bone broth packaging matters too. Most bone broth companies aren’t USDA approved and require their bone broth to be frozen. This makes shipping a hassle (not to mention expensive!) makes the bone broth hard to store, and requires the heavy addition of preservatives, nasty additives and extra sodium or worse yet, packaging that is chock full of pathogens and germs.

But this kind of information flies under the radar, so in today's podcast, my guest Justin Mares and I pull back the curtain on all things bone broth.

Justin is the founder of Kettle & Fire bone broth, the first ever fresh, never frozen organic bone broth company, and during our discussion, you'll discover:

-Why bone broth is supposed to form a gelatin when it's in your fridge, and why you shouldn't eat it if it doesn't "gel"...[9:52]

-Whether there's any actual research on bone broth, or just on the individual components of it, like glycine or glucosamine or collagen...[14:50]

-Which is the best type of broth: cow, chicken or fish...[22:37] -What the best kind of bones are for bone broth...[29:45]

-The difference between red-cell marrow and white-cell marrow, and which you should consume...[31:45]

-Why Kettle & Fire adds to their bone broth 100% grass-fed cows, organic carrots, organic celery, organic onions, organic bay leaves, organic apple cider vinegar, and reverse osmosis purified water...[34:10]

-The best temperature for bone broth to keep nutrients from degrading...[36:50]

-How can you actually get a packaged and shipped bone broth sent to your house without having a bunch of preservatives and artificial crap in it...[39:18]

-Why you should stay far away from any grocery store bone broths...[43:00]

-How bone broth can be used to lose weight, stay in ketosis, heal a leaky gut, fix constipation, and much more...[46:55]

Resources from this episode: -Kettle & Fire Bone Broth (that link gets you $10 off any order, and additional discounts if you add more bone broth cartons to your cart). -The study Justin mentioned about glycine attenuating the insulin spike that comes with glucose ingestion. -Ben's bark tea recipe

Do you have questions, thoughts or feedback for Justin or me? Leave your comments at BenGreenfieldFitness.com and one of us will reply!

https://bengreenfieldfitness.com/kettleandfire There's much more to bone broth than meets the eye. Take the bones for example. Killer bones make killer bone broth, but not all bones are created equal. Knuckle, patella, femur, and feet bones actually make the best broth, because these bones have been proven to contain the highest concentration of white and red stem-cell marrow, as well as the highest levels of collagen - one of the major benefits of drinking bone broth. The ingredients matter too. For example, you can achieve one of the most nourishing bone broths on the face of the planet when you combine marrow bones like those listed above (from pasture raised, grass-fed cows) with organic carrots, organic onions, organic celery, organic bay leaves, organic parsley, apple cider vinegar, a pinch of black peppercorn, sea salt, thyme and rosemary extract. Bone broth packaging matters too. Most bone broth companies aren’t USDA approved and require their bone broth to be frozen. This makes shipping a hassle (not to mention expensive!) makes the bone broth hard to store, and requires the heavy addition of preservatives, nasty additives and extra sodium or worse yet, packaging that is chock full of pathogens and germs. But this kind of information flies under the radar, so in today's podcast, my guest Justin Mares and I pull back the curtain on all things bone broth. Justin is the founder of <a href="https://offers.kettleandfire.co/greenfield/#_a_greenfield" target="_blank" rel="noopener">Kettle & Fire bone broth</a>, the first ever fresh, never frozen organic bone broth company, and during our discussion, you'll discover: -Why bone broth is supposed to form a gelatin when it's in your fridge, and why you shouldn't eat it if it doesn't "gel"...[9:52] -Whether there's any actual research on bone broth, or just on the individual components of it, like glycine or glucosamine or collagen...[14:50] -Which is the best type of broth: cow, chicken or fish...[22:37] -What the best kind of bones are for bone broth...[29:45] -The difference between red-cell marrow and white-cell marrow, and which you should consume...[31:45] -Why Kettle & Fire adds to their bone broth 100% grass-fed cows, organic carrots, organic celery, organic onions, organic bay leaves, organic apple cider vinegar, and reverse osmosis purified water...[34:10] -The best temperature for bone broth to keep nutrients from degrading...[36:50] -How can you actually get a packaged and shipped bone broth sent to your house without having a bunch of preservatives and artificial crap in it...[39:18] -Why you should stay far away from any grocery store bone broths...[43:00] -How bone broth can be used to lose weight, stay in ketosis, heal a leaky gut, fix constipation, and much more...[46:55] Resources from this episode: -<a href="https://offers.kettleandfire.co/greenfield/#_a_greenfield" target="_blank" rel="noopener">Kettle & Fire Bone Broth</a> (that link gets you $10 off any order, and additional discounts if you add more bone broth cartons to your cart). -<a href="https://www.ncbi.nlm.nih.gov/pubmed/12450897" target="_blank" rel="noopener">The study Justin mentioned about glycine attenuating the insulin spike that comes with glucose ingestion.</a> -<a href="https://bengreenfieldfitness.com/2016/07/ben-greenfields-drink-recipes/" target="_blank" rel="noopener">Ben's bark tea recipe</a> Do you have questions, thoughts or feedback for Justin or me? Leave your comments at <a href="https://bengreenfieldfitness.com/2016/11/bone-broth-interview">BenGreenfieldFitness.com</a> and one of us will reply!

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https://bengreenfieldfitness.com/kettleandfire There's much more to bone broth than meets the eye. Take the bones for example. Killer bones make killer bone broth, but not all bones are created equal. Knuckle, patella, femur, and feet bones actually...

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