Bone broths are highly valued for their benefits, especially for joints and the digestive tract. Name almost any major cuisine in the world and broths and stocks are essential components. In pre-late 20th Century households, these liquids provided the foundation for sauces, soups, stews and numerous other products of the kitchen. However, they went beyond this to provide the bases for nutrient rich tonic foods considered to be good for the bones, joints, digestive system, immune...
Dallas Clouatre, PhD
Dallas Clouatre, Ph.D. earned his A.B. from Stanford and his Ph.D. from the University of California at Berkeley. A Fellow of the American College of Nutrition, he is a prominent industry consultant in the US, Europe, and Asia, and is a sought-after speaker and spokesperson. He is the author of numerous books. Recent publications include "Tocotrienols in Vitamin E: Hype or Science?" and "Vitamin E – Natural vs. Synthetic" in Tocotrienols: Vitamin E Beyond Tocopherols (2008), "Grape Seed Extract" in the Encyclopedia Of Dietary Supplements (2005), "Kava Kava: Examining New Reports of Toxicity" in Toxicology Letters (2004) and Anti-Fat Nutrients (4th edition).