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One study that analyzed bone broths for calcium, magnesium, iron, zinc, copper, and chromium after 8 to 12 hours of simmering found that levels typically amounted to no more than a few percent of the daily recommended intake per serving
Nat Immunol (2004) 5(7):73843
Studies with typical meals for breakfast, lunch, and dinner have shown that the gastric pH is 4.0 for an average of 0.7 h (0.31.2 h, n = 6) after consumption [27,28,42]
Brain-imaging studies of treatment-resistant schizophrenia: a systematic review
Bourguiba 1 , W
