Even though some see bone broth as the latest hipster-driven fad, there are good reasons why it may have staying power. Making it in the traditional way— by simmering bones with herbs and vegetables for several hours — means the bones break down, creating a rich-tasting brotwellness calcium citrateh packed with protein and minerals. This kind of home-cooked, slow food reflects a growing trend among consumers, many of whom want to move away from instant stocks and additives like MSG toward more wholesome, naturally flavored foods. ###Bone broth is endorsed by Paleo diet proponents, and even the United Nations’ Food and Agriculture Organization has backed the idea of ‘nose-to-tail’ eating as a way to reduce waste. U.S. consumers are embracing more cuts beyond steak for beef and magnesium citrate 250 mg nature madechops for pork. The reasons include greater exposure to world cuisines, more adventurous tastes, interest in cheaper cuts of meat during the economic downturn, and a remajor calcitratelatively recent revival in home cooking. Environmentalists have long supported the idea of eating as much of the whole animal as possible.###A few companies have jumped into the broth craze. Bonafide Provisions has developed Drinkable Veggies, a line of vegetable-based beverages that combine bone broth, cold soup and HPP juices in a cold, ready-to-drink beverage format. This is the first ready-to-drink product to use bone broth as an ingredient, but the company is positioning the product like pure encapsulations magnesium citrate malateV8 rather than a cold soup. Bone broth is not new to the food scene, but it’s massive popularity is. It remains tbariatric advantage calcium chews 500 mgo be seen whether its trendiness will continue, or interest will go the way of the low-carb diet or cupcakes as consumers turn to the next big thing.