Re: re-using the pulp of vegetables.

moreless is talking about just this !!-- right now (so to speak)

He's saying the spent pulp of broth-making can be used again--
(used twice, which I never considered)
Granted, he says, it's weaker.

I've often wondered about this juice vs broth--


In so-called "potassium" broth, it's all about simmering the veg. and esp. the outer 1/2 inch of potatoes...
so, I'm assuming some things are better simmered--not juiced.
So, is it the minerals.? I feel woefully ignorant asking this - since it seems that it must be basic, and I fear I may have already even answered the question, unbeknownst to myself!!

That's humility for you!



edit--I'm thinking juice for live enzymes and vitamins and that un-nameable something and broth for the minerals (esp. a potassium rush) and for entering the cells and balancing: flushing them of excess sodium, etc... (heat + goodness in water )
i would *love* for someone to articulate this in a much better way --- to erase any errors>>>> and post with the undeniable benefit of study, knowledge and experience... :-) any takers?