Dietary fat and liver health - bone broth fat

[Guest guest]

>>>As far as I know all stock and broth recipes involve removing the fat. I

expect the long, long cooking times break down the fat, making it rancid

and unhealthy.

***I hope not, because no matter how much fat I remove the broth always

seems to have quite a bit still in it. Since it's animal fat, I assumed it

would not be so prone to rancidity...am I wrong? Should I be extra careful

to get every drop of fat out of the broth?

Suze Fisher

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