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