BTW, My Grandmother taught me this when I was about eleven years old. I've always made my soups this way. She didn't discuss calcium/mineral content. Just that it was good for us. The broth is like jello. YUM! Oliva ----- Original Message ----- From: "matesz" <[log in to unmask]> > However, if you cook meat or poultry bones in water with some lemon juice or > vinegar for 12 to 24 hours, the acid in the lemon or vinegar draws calcium, > boron, and other bone building nutrients out of the meat bones and into the > broth. If you cook the broth down so it is thick, it can be an excellent > source of calcium> Rachel