Thanks. I was under the impression that the new fancy name reflects the fact that
bone meal fell out of favour with people, concerned about metal levels and toxins in the bones. So, they say, this new process removes the contaminants, and makes the bone meal more bio-available.
But yes, the name sounds like a lot of marketing...
As far as calcium and trace minerals, I make mineral vinegars with say, nettles
and dandelion greens, dock, and burdock...etc.
1 T. of this is said to contain the daily requirement for calcium. ( or maybe I have that wrong, anyway, it's a very good source, and I use it on slads to make their minerals more available. So, wouldn't this be the optimal way to make the molasses drink -- say, with the mineral vinegar/ACV?
It would seem to me, that the closer to plant-based, the more bio-available...
what do you say?