Not to go all grim or anything, but I kind of wonder what the net longevity impact of the current “bone broth” fad will be, setting the positive impact of health improved by its nutrients against the negative impact of lives lost to fire when people not habituated to long slow cooking practices forget about the pot on the stove. 
That would be a licensed dietician. Anyone can call themselves a nutritionist; there’s no licensing for them. But there is for dieticians.
They’d have to forget about it for quite a while. Looking online, I’m finding recipes that have a good deal of water and simmer for 48 hours. And, even so, you’re probably not going to start a fire that’ll burn the house down even if all the liquid cooks out. My mother once made the mistake of turning the oven to maximum instead of off when I was a kid and there was a stew in the oven. We came home eight hours later to a rather smoky house and yellowed walls, but no crazy fire. Assuming you’re not at all being facetious, I’d wager the amount of deaths due to a bone broth fire is close to zero.
The inside of the oven gets limited oxygen compared to the stove top. I once was making hummingbird food by boiling sugar dissolved in water in a pot on the stove. I got involved in something else in another room and forgot about it. I was suddenly reminded when I saw smoke drifting through the house. The pot had boiled dry and the sugar had ignited, and was emitting copious amounts of smoke from the lidded pan. If there had been no lid, I’m sure there would have been flames. Whether it would have caused a house fire if left unattended for longer, either with or without a lid, I’m not sure. But if a 48 hour would most likely involve the pot cooking for some periods when no one was in the house. If a car accident or some such unforeseen event prevented the person from returning home when expected, I could imagine a fire resulting. But using a crockpot would probably be a solution to this concern.
Sure, but with bone broth you have copious amounts of water, and you’d have to be out of the house for a really extended period of time before anything happened. And, if you were in an accident and couldn’t get back to it, assuming worst case scenario fire, you’re still not in the house to be killed by it.
I have no problem with it. Though I normally just say ‘deadcow’.
Who told you that you need to drink “bone broth,” or soup, or whatever? Was this person a doctor? Or a dietician? If not, what authority did they have to determine that you need this? did they do any tests on you? how was it determined that you were losing bone and muscle, and you skin is “thin”?
I don’t know the terminology in the US (or wherever the OP currently lives).
I don’t know if that’s the reason, and I don’t have the exact numbers, but for elderly People living alone, forgetting to turn the stove off (or forgetting that it’s on when a phone call Comes…) is very often a cause of fire. In a community home for Senior People (not a nursing home), the stoves have all been configured to turn off after 30 mins. (which means turning it on again when you cook big items). And I have witnessed my mother, no dementia or Alzheimers, forgetting turning the stove off.
The design on most stoves is so bad that it’s very easy to overlook this, too.
I also wouldn’t want to waste the energy to make this myself, when it’s much cheaper to buy some stock in a glass (because a big factory can save energy more). Sure, at the turn of the century, every household made their own stock - but back then, the stove/ oven doubled as heating element, so it was on all the time (as Long as the Boy tasked with it could carry the Wood), so it was no additional energy to let a pot simmer at low temps. for 12 hrs.
Yeah, we were primitive like that in 1999-2000.
Sorry, I didn’t know you were Born after 2000. I was referring to the 1900s.
I make stock just about every weekend. I use my pressure cooker and it turns out great.
I’m in favour of pork pies being renamed ‘pork cylinders’
Me too, although I use the slow cooker - during the week, if we have any meat with bones in it, I gather them up and put them in a bag in the freezer - on Saturday or Sunday morning, I just throw them all in the slow cooker, cover with hot water and add in a stick of celery and some bay leaves, then leave it simmering away all day. In the evening, I strain it and use it to make soup, stew, risotto, paella or just gravy to go with some other meal.
Often, there’s a cloudy/sludgy bit at the bottom of the jug (I only use a colander for straining it) - I pour that over the dog’s dry food and she really loves it.
The OP hasn’t returned. She really is thin-skinned.
I prefer to use a line from the Coneheads movie: “Char some mammal flesh”.
Everything I’ve read says you can get all your nutrients on a purely vegan diet (although B12 supplements are often easier than trying to get it via diet). And going lacto-ovo makes it even easier, as you don’t have to get as many different kinds of foods.
I’ve never heard of any dietician saying you need broth/stock. And, if you are severely deficient nutrients in them, every doctor I know would have you use supplements. You probably need Vitamin D, possibly calcium, and my doctor is really big on Vitamin K lately, saying it helps keep calcium in the bones.
But don’t just take my word for it. Do go to an actual dietician or at least physician. They can do the actual tests to see what nutrients you may be deficient in. They can decide if you can just get by on foods and which ones you’ll need, or if you need supplementation.
That’s the General advice, with the caveat of really paying Attention to get the supplements elsewhere.
There’s always the possibility, however, that an individual has some unusual biochemistry (or small genetic defect) leading to Problems absorbing or synthesing certain things. In that case, a real doctor, measuring blood Levels over some time and seeing them not improving, would recommend for health reasons changing diet to see if that improves.
That actually is the opposite of what the majority of doctors and experts here recommend: they always tell People to not eat artifical supplements, but try Food that natural contains the vitamins/ Minerals/ Proteins, because studies have shown that Resorption of isolated Minerals, vitamins etc. in the human Body is often poor (example: calcium for elderly who don’t drink milk: tablets are less than 50% resorbed) compared to getting the full deal with all of the Primary and secondary stuff of importance.
Yes, this. Tests to figure out what is really causing this, and experts knowing where all this stuff is contained in, is much better than looking at a table on Wikipedia which is only partly filled.
Moreover a doctor can Keep watching you and Switch strategies more competently if soup doesn’t work well enough.
Incorrect - there is NO naturally occurring source of B12 other than animal-derived food. You MUST supplement.
If you point to a culture that appears to exist without any animal-origin food at all invariably they’ve been getting by on insects or other contamination of animal origin in the food supply. These don’t have to be overtly noticeable as you only need a tiny amount of B12. A few mealworms ground into flour with the grain, incompletely washed vegetables, a few insect larva in the broccoli…
But with modern food sanitation and processing there isn’t going to be enough of that.
So… I don’t know what “everything you read” might be, but if it’s saying you can go full vegan without B12 supplements and stay healthy indefinitely it’s wrong.
Keep in mind, too, that very few people are actually true vegan forever - most of them have the rare bit of egg or milk or whatever. You don’t need to do this often since, as noted, you only need tiny amounts and the body stores it for years. Longterm, though, it’s either step slightly off vegan bandwagon every so often or supplements.
I have a feeling it wasn’t a doctor but some woo-healer who told her she needed the “bone broth.”