I read in a couple of places that marrow is a storage for an animal's toxins and I was wondering if anyone knows this is true and to what extent? Is there a significant risk with cooking with bones and marrow even from good sources, or grass-fed sources?
Is there a significant amount of potassium and magnesium in the bones alone?
Also, something important, I read that in order to get enough calcium from this you have to cook the broth for somewhere near 18 hours? Does anyone know if this is true? Does cooking for periods of time destroy the B12, selenium, etc? I know Potassium and Magnesium are intact through cooking.
And one last thing, does the broth contain a significant amount of cholesterol? I'll just portion it of course if it does I just wanted to know.
I would do all this research again but I did it while I was really busy and I am currently really busy right now and I just wanted to know if anyone knew this information. Thank you for anyone who has any advice or who has tried to help.