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Efficacy of low heat boiling of nutrient dense animal remains

What is the temperature threshold that promotes proficient results when extracting nutrients from bones?

Might the direct contact between the pots’ base and the bones cause nutrition loss? If so, how significant would it be?

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Answer

A consistent rule of cooking anything to retain essential contents is below steaming point. Steam carries away far more than most people realize. I do not know about the heat transfer from the element point of contact.

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