Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 When simmering bones and meat to make broth, and then defatting and straining it, does any significat amount of protein stay in the remaining liquid? I have always thought the value was in the minerals. Rose Versaggi Newbie, following BTVC for unidentified autoimmune condition Quote Link to comment Share on other sites More sharing options...
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