Re: Knox vs. great lakes Gelatin- which is better?

Eat the offal, connective tissues, skin and cartilage... all of it.

Simmer the bones - I simmer mine for 3 or 4 days at about 140 - 150 degrees. Though I will do this with all bones... my favorite are beef joints and marrow bones... they make a very nutritionally dense, deep, dark, rich, *jello*, with about 20% fat.

I use this then for sauces, soups, stews and to cook grains in.

No need for a boring diet.

grz-