03/08/2026
Today is day one of our new mini-series: Mythbuster Mondays🧐
On today's statement that we hear often: "If Bone Broth doesn't turn into a thick, jello-like jelly when cold, it is useless."
Myth or Fact?🔎
Lets take a closer look🔬
Bone broth becomes gelatinous or jello-like because of gelatin, a protein released from bones during long, slow cooking process.
While a firm gel consistency in cold (but not frozen) Bone Broth does indicate a high concentration of gelatin, liquid Bone Broth still retains massive nutritional value.
Here are some reasons why Bone Broth could be a liquid consistency rather than a gel consistency:
➡️ A high water-to-bone ratio💧
➡️ Bone Selection 🦴
➡️ Blended Broths 🥄
➡️ High Heat or prolonged heat 🔥
One of the primary benefits of Bone Broth is its abundance of essential minerals, trace elements, amino acids including but not limited to: calcium, magnesium, phosphorus, and potassium. These minerals are extracted into the water through heat and acid (like apple cider vinegar).
They have absolutely nothing to do with the gelling process, meaning a completely liquid broth is just as rich in minerals as a jellied one.
So is Bone Broth useless if it doesn't gel when cool? No!
This myth is BUSTED! 👩⚖️
WhatsApp us: 061 096 3192 for more information.
What's a weird rumor you've heard about Bone Broth?
Let us know in the comments and we mightl bust it next week!
゚
