i am a lacto ovo vegetarian and have been told i need to drink bone broth. can anyone tell me where to get the collagen and other ingredients i need from other sources. i was a vegan from age 18 to 28 and lacto veggie from 28 to 52 and lacto ovo veggie from 52 to 67. i am loosing bone and muscle to fast and my skin is getting very thin. please help thanks so much 
i am looking forward to your wisdom and help
OK, sounds like you need vitamin D for sure. Then calcium. After that, no, you can’t really get useful collagen etc. from other sources. Are you amenable to fish/shellfish? A can of salmon with bones per week could do you much good with little effort. 
There aren’t any plant sources of collagen - it’s a protein found in animals (including humans).
There are things you can do to help your body produce collagen - primarily, making sure you get enough protein from a variety of different sources, and making sure you aren’t deficient in any vitamins or minerals (take a supplement if necessary) - as production of proteins will be impaired if you are short of certain vitamins.
#1, “bone broth” is stock, which people have been making for centuries. Someone just had to give it a new name and make wild claims about its supposed health benefits.
#2, the notion that your body needs you to eat collagen/gelatin is woo. If you eat something containing collagen, your body doesn’t go “hey, collagen! I’m gonna take this and stick it in my bones/joints!” like all proteins, during digestion it gets broken down into pieces and then your body assembles them into the amino acids it needs for various purposes.
you’re far better off just making sure you’re eating from protein sources which give you sufficient amounts of essential amino acids, and you can do that while still staying veg.
Stay well away from anyone telling you to eat “bone broth” (whatever the hell that is supposed to be…I mean…it is just soup made with animal bones…i.e. just soup). They are either woefully misinformed or trying to sell you something, potentially both.
I’d far sooner rely on the sound advice already given, i mean, some of it is coming from someone called “Mangetout” what more authority do you need?
Yeah, I don’t get what all the “bone broth” nonsense is about. Like you said, my reaction is “whaddaya mean, stock?” Though, from what I can tell, it’s kind of like stock on crack, cooked even longer than stock, up to 24 hours (and I seem to recall recipes that go even longer.)
It’s certainly not a newly-invented term.
I had the same thing when I used the word ‘stock’ to people who were expecting me to say ‘bouillon’. This is just one of those cases where there are several broadly synonymous terms and they variously fade in or out of popularity.
Talk to your doctor and/ or a licensed dietician/ nutrionist?
Thank you. The term “bone broth” makes me crazy. Soup. You’re making soup.
Anyway, carry on.
I guess you won’t like steak being called ‘flesh slabs’ either, eh?
Google ngrams shows a curious pattern. It was used very little before 1900. Then it suddenly spiked to over 500 ppb between 1904 and 1909 with a peak of 627 ppb in 1907, after which it plummeted to practically nothing. Between 1925 and the present it’s been bouncing around near 150 ppb. It does seem to be climbing somewhat recently – the most recent year of data is 2008 where it’s up to 237 ppb. I wonder what happened between 1904 and 1909 to make it so suddenly and briefly popular.
You may need to give up veganism if you want to live longer.
Interesting observation! Note that the terms “soup stock” and “bouillon” show similar peaks somewhere between 1900 and 1920, with more gradual increases. I’m betting that the surge in popularity of mass-published cookbooks in the late 19th century had something to do with this phenomenon.
The OP has changed her diet over the years. Assuming that this was done as her needs changed, she may well be open to this idea. Maybe not. But yeah, seek advice from doctor/dietician/nutritionist.
I think it’s an accurate descriptions - soup is an extremely generic Name for a type of preparation; bone broth narrows it down to broth made from boiling bones. You know what you get; whereas “Soup” can range from thick pea soup to clear stock, from creamy veggie puree to thin tomatoe soup.
bone broth for me would be cooking the chicken bones in the stock until the bones finally turn to mush and dissolve, which does not take terribly long, just toss it all in a crockpot and let it go to town.
Beef or Pork is of course going to be a lot harder to do, iv’e never even tried doing them.
I dont think the Human body is well designed for living on veggies alone, we kind of spent a million years learning exist on bacon.
“bone broth” is stock. soup may or may not be based on stock.
One reason for eating collagen, gelatin, and bone broth is that they’re all rich in the amino acid glycine, whereas muscle meats are typically rich in the amino acid methionine.
In animal studies, restricting methionine has been shown to increase longevity by as much as 30%, similar to what’s seen with caloric restriction. And at least one study has shown that supplementing with glycine mimics eating a methionine-restricted diet:
Yes, yes- I was being flip. But I was responding to a post that used the word stock and agreeing with it.
I know the difference between broth, stock, and soup. But people use “bone broth” as if it is a liquid with some mystical property. My point is that it is essentially beef or chicken soup, not a whole lot more than that.