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Seed Oils, Oxidative Stress and Tallow Chips
Mitolife Radio
Exploring Organ Meats, Bone Broth, and Fat Preferences in Cooking
This chapter dives into the sourcing and cooking techniques for organs such as spleen and chicken feet, highlighting the benefits of using collagen-rich parts like chicken feet for bone broth. It also discusses personal experiences with bone marrow consumption, fat preferences, and variations in body reactions to different dietary components.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode