Re: i'm going to take the plunge

Whoops, I should have wrote: "Minus" the bone broths.

No, it is not alkalizing coming from meat sources.
I add tumerick, garlic, ginger, cayenne! Perhaps with all the extra spices I add to each cup maybe it could be. lol

Looking at my stock pots, I'd guess I have been drinking 3 half gallons a week during winter season.

One reason I am into making it is for the rich amount of Glucosamine and Chondroitin Sulfates in it. Prevention for old joints and bones.

Another reason is the gelatin comforts and sooths the stomach in a way vegetable broths will never do, at least for me.

I think it is so cool how it turns into gelatin in the refrigerator and the all the fat rises to the top. I simply pull off the layer of fat.

Another is that cooking/baking in the kitchen is how I heat my apartment during winter. Having it simmering all night works for me.