By Joshua Reynolds (Age 11)

Bone broths are made of boiled bones. They were eaten frequently until 1908, when "MSG" was invented. That is the abbreviation for monosodium glutamate. The purpose of MSG is to give food a meat taste, without much work to make it. It is a "fake" meat taste. It is actually a toxin to the nerves, and unfortunately it is not labeled on food packages. It is often called "malto-dextrin." If you bought food that is labeled “no MSG,” even though that food itself might not contain MSG directly, it might have "spices" that contain MSG.

Sally Fallon Morell, who knows a lot about healthy alternatives, said that when the vegetables and meat were scarce, the people stayed healthy eating gelatin for protein. Gelatin is made of collagen, which is found in bones, cartilage, and other parts of animals. When people make bone broth, the collagen gets extracted.

Bone broths are full of nutrients. They have minerals such as calcium, magnesium, phosphorus, and other trace minerals. You make bone broth by getting bones that have a lot of marrow. Put them in the oven set to 350 degrees, and take them out when brown. After that, put them in a pot to simmer, and also take the scum off as it occurs. Lemon juice can be added to extract more nutrients from the bones, and you can add salt to make the broth taste better. If you are making broth out of bones that came from a bigger animal, it could take 24 to 48 hours. Chicken, fish, and other smaller meats, only take a few hours.