Transcript of Episode 178: My Favorite Bone Broth
With Dr. Daniel Pompa, Meredith Dykstra and Justin Mares
Meredith:
Hello, everyone, and welcome to Cellular Healing TV. I'm your host, Meredith Dykstra, and this is Episode Number 178. We have our resident cellular healing specialist, Dr. Dan Pompa on the line, and today we welcome special guest Justin Mares. We have a really fun topic for you guys today, a topic that we've discussed in the past but definitely not in the detail that we're going to dig into today. We're going to talk about bone broth, and Justin is an expert.
He's going to share his story about why he knows so much about bone broth, but before we dig in, let me tell you a little bit more about Justin. Justin Mares is the founder of Kettle & Fire Bone Broth, the first shelf stable, 100% grass fed bone broth. He started Kettle & Fire with his brother Nick after neither of them could find quality, rich bone broth that was conveniently premade. I know there's a story behind this, Justin. Welcome to the show, and we can't wait to hear more.
Justin Mares:
Yeah, thank you for having me. I'm excited to be here.
Dr. Pompa:
Yeah, listen. We're big fans. We use bone broth for fasting. I don't know, man. Meredith might have consumed more bone broth than anybody, but look, we use it to fix really hard gut cases. The benefits of the collagen, type 2 collagen, and there's a lot of other benefits that make us big fans of bone broth. I'm going to tell you, I put Meredith on the quest some time ago to find the best bone broth on the market, so my hat's off to you and your brother because we tested a lot of product, and we came up with your product. With that said, we appreciate that, no doubt. Tell the story. You and I actually went to the same college.
Justin Mares:
We did
Dr. Pompa:
We didn't know each other. I think I graduated far before you, but needless to say, University of Pittsburgh alma mater. Anyway, tell us the story of how you got involved in bone broth.
Justin Mares:
Yeah, so I started bone broth, or Kettle & Fire about two years ago now. What happened is at the time, I was doing a lot of CrossFit and was looking for different tweaks that I could make to my diet that would help my recovery, effectively. I was looking at this. A friend recommended bone broth. I tried to make it. Total disaster. I'm not a very good cook. After going through that process, I was thinking this is a product I want to incorporate into my diet, and yet it's such a pain to make. That thought was in the back of my mind, and around the same time, my younger brother, he was playing soccer.
He got injured. He tore his ACL and MCL, and got surgery, and was better for seven weeks. He was saying Justin, how can I help improve my recovery? You're into fitness and wellness. How would you recommend I do it? What would you recommend I look at? Then I suggested bone broth and again, went online to buy him some, didn't see that anything was available. After looking in the health food stores around where my family lives, which is very rural Pennsylvania. The town we live in is actually called Schwenksville, which is very rural sounding.
Dr. Pompa:
Schwenk?
Justin Mares:
Schwenksville.
Dr. Pompa:
Okay, I grew up in Pittsburgh, right? In Pennsylvania. I heard of Shanks Ville. I heard of -inaudible-. I've heard of a lot. I never heard of Schwenksville. It must be a little -inaudible-.
Justin Mares:
Not many people have.
Dr. Pompa:
Is it an Amish town up there? I don't know.
Justin Mares:
It is getting close, so between Philly and Amish town, it is on the way. Almost half way. Yeah, it's ridiculous. It is just a rural as it sounds, and there was no way that we could find bone broth in the surrounding area, so that kind of kicked off this idea, and Nick and I started talking. He wanted to get an entrepreneurship. I was just coming off a tech company, and we decided we should start the first shelf stable, super accessible, and super, super high quality bone broth company. That's what led us down the path and eventually led to us creating and launching Kettle & Fire.
Dr. Pompa:
Yeah, that's awesome. From the tech industry, I guess, was that your background, to that. Somehow we end up in our passions, right? I think health was your passion. I can tell.
Justin Mares:
Yeah. It's so weird. I went from 3D printing, to software for developers, to bone broth. My life then makes no sense, but I'm happy to be doing what I'm doing here.
Dr. Pompa:
Our viewers and listeners are very familiar with—we talk about water fasting, bone broth fasting, -inaudible- water fasting and the benefits of this, but Meredith, I think you're right. You said at the top of the show I don't think we dove into, really, the benefits of bone broth, so I really want to do that on this show because bone broth, of course, unbelievable for fasting, right? It can also and should be part of a daily diet. Justin, share with us some of the benefits of bone broth. Why did it fix your brother's shoulder? Why were you all so gung ho, especially being in the workout world, to start ingesting bone broth every day? Talk about that.
Justin Mares:
Sure. Before we had started this company, I had been paleo for roughly four years at that point. Being on a paleo diet, you're eating a lot of organic veggies, grass fed meats, pastured chickens, all this kind of stuff. Even if you’re eating incredibly well, especially by American diet standards, you're missing out on a lot of components, the collagen, amino acids, these things that you can effectively only get in organ meats and in bones, cartilage, and bone broth. As I looked more into my diet, I was thinking I'm eating better than almost anyone I know, pretty strict paleo, and yet, I'm still struggling with some recovery times, with feeling a little sore times, maybe feeling not as energetic as I'd like to, and why is that? How can that be possible?
As I started looking into it more, I realized that there was this gap in my diet and this gap in a lot of people's diets where you're not getting a lot of the collagen, a lot of the proteins, a lot of the amino acids that exist only when you eat nose to tail, or when you incorporate organ meats, bone broth into your diet. As I looked more at the way that our ancestors ate, I saw that these kidney, liver, heart, brains, bone broth, they were a really, really integral part of our ancestors' diets 100 years ago, and yet, that has completely gone by the wayside. That's what motivated me, basically, to incorporate this stuff into my diet on a regular basis, and therefore start Kettle & Fire in the end.
Dr. Pompa:
I think you're 100% right. I've done many, many shows on my ancient healing strategies, and we talk about emulating feast, famine cycles, how it create adaptation and affects the microbiome. I make the argument really to fix the microbiome, to fix the gut we really have to go back and look what ancient cultures did and emulate that. It's not about giving another probiotic. This is part of it Justin. You're right.
When you look at that, I studied the American Indians, and I got really into it, just looking at what they did, and 100% you're right. They ate the parts of meat that no doubt end up in our trash can. There is absolutely a need for ingesting these things today. I'll tell you, the best way. Meredith eats a lot more organ meat than I do. I just don't dig it, right? We can get a lot of those benefits from the bone broth. Talk about that. What are some of these things that we're getting? We talk about type 2 collagen. You could talk a little bit about that, but what else are we getting that we were missing?
Justin Mares:
You're getting effectively a whole host of amino acids, so amino acids, glucosamine, glycine, glutamine, gelatin, arginine, proline, and the like that are just not present in many other parts of people's diet. These different amino acids, these different proteins have been shown to help digestion, stimulate the production of stomach acid and bile, which helps in that sense. They help seal the intestinal wall, make sure that cells can basically regenerate, gives them the building blocks to regenerate. Glycine has been shown to clear out excess methionine, which is a big problem when you're eating a lot of eggs and muscle meat, which many people on a paleo diet will do. Then there's some interesting studies that show how gelatin can attenuate, or basically suppress the effects of glucose consumption.
I obviously stay on top of the research in this field, but there have been studies that show if you take a gelatin supplement and then eat something that's going to spike your blood glucose, you get a certain spike here, and then if you take gelatin, it cuts that blood glucose spike by about 50%, which is pretty interesting. Between those, between the effects that these amino acids have on healing and improving your gut health, improving your joint health, improving your skin health, I think that it's obviously a tool, a product of food that is well worth incorporating into your diet. Given that so much of the body is made up of collagen, of these different amino acids that are the building blocks of good health, it's something that I care very much about.
Dr. Pompa:
Yeah, no doubt. There's peptides, which are strains of amino acids and proteins, if you will. We have DNA strains that literally, they're just proteins without action. It's not until these peptides come in, and go right in there, and actually tell them what to do that they now have function. I think so many of these peptides, we're missing. When we start ingesting this bone broth, I think we're really affecting the cells at a level that we don't even realize because these things are messing with the diet. Meredith, what's been your experience? Honestly, I put Meredith on the hunt because she loved ingesting bone broth. She researched a lot of the benefits. Meredith, what's been some of your experiences with it?
Meredith Dykstra:
Well, I loved your product because to me with your ingredients you seemed to hold the highest standard of ingredients, and it's not just that they're grass fed, but they're grass finished too. You were very, very serious with the quality of ingredients and the flavor too, honestly, more than anything. I tasted a lot of different bone broths, and I do make my own. I like to make it. It doesn't bother me, especially more so in the winter months. I tend to make mine, and -inaudible- in the summer months, it's just a little warm around here, but I love the flavor of yours.
What really got me when I got the sample carton was that I just drank it right out of the carton, and it tasted fine. I did not heat it. I drank it. It was room temperature, a little cold, and I liked it. That is very rare because usually when you're making bone broth, too, if it's cold or room temperature, it doesn't taste very good, but yours straight out of the carton tasted delicious. That was what won me over.
Dr. Pompa:
I think when people get in, and they start researching, they start googling bone broth, of course, they find that it can heal the gut. You mentioned pain, so talk a little bit about that, and then also talk about the effect it has on your skin because for most of the people watching this skin and hair are some of the biggest things. There's no gimmick here. If you start ingesting bone broth every day, there is no doubt your joints will change, your skin will change, and your hair will change, obviously your gut. Why is that?
Justin Mares:
Yeah, I mean running Kettle & Fire I'm in the privileged position of seeing just incredible stories from our customers, and I try not to oversell them because it sounds a little bit like some of the medical hype men out there that say this one miracle thing cures everything, or whatever, which I—
Dr. Pompa:
You've got to prove that crap on this show.
Justin Mares:
Which is fantastic. There's way too much of that, but we really have customers that have just incredible stories, like one woman after drinking our bone broth every day—just drinking bone broth. It's not specifically ours, but it happened to be ours. She was drinking it every day for I believe it was six weeks. She's about 90 years old. She's had joint pain, and moved around with the help of a walker, and after six weeks of daily bone broth consumption, she said that her pain was gone, and she was no longer using a walker for the majority of the day. We've had other customers that say I can now bike 30 miles again at the age of 50 without feeling the aches, and the joint pain, and that kind of stuff.
Another customer said that at the age of 40 her skin stopped breaking out, and she stopped losing as much of her hair. Effectively, it's amazing the impact that giving your body the nutrients it needs and that it's missing in its diet can have on your skin, your gut health, your join health, your hair, everything. Our customer's stories have just been incredible, and I think that we've seen a really interesting—our customers at least have told us the really interesting inks between my digestion is better, and therefore I get more nutrients that go throughout my body, so my skin looks and feels better, and my hair is not as loose or clingy, or whatever they're trying to fix. It truthfully incredible to hear those kinds of things.
Dr. Pompa:
Yeah, no doubt about it. I think right now there's millions being spent on products with collagen, these expensive skin products and hair products. They're trying to do something that you could do far more effective because it's in its natural source with a balance of minerals. By the way, that's another thing that I love about bone broth is this perfect balance of minerals that you can't emulate in a product. You really can't. It's balanced with the collagen, the type 2 collagen.
Again, you look at products for pain, joints, hair, skin with type 2 collagen, very expensive. How much are you actually really absorbing and utilizing, but when you're getting it for a fraction of the cost, and who knows what the percentages of effectiveness in the bone broth? For me, that's no doubt another reason. You have the peptides, the amino acids, the collagen, the mineral balance, so that's just off the top. There's more to it than that.
Justin Mares:
Totally. I mean, there's two things here. I tend to be very skeptical to a reductionist approach to nutrition where it’s oh, collagen. That's all you need. That's the answer. That may help, but we've been through this cycle hundreds of times before where people say like this, the acai berry, or resveratrol, the one compound, the one thing that we pull out, you ingest it, and it's going to fix all your problems. Historically, that has a horrible track record of being effective whatsoever. I tend to believe much more that instead of taking this reductionist approach towards oh, I just pop some collagen supplements, and I'm fine.
You instead take more of a holistic, whole foods approach because I think at this point, it's foolish to go with a reductionist approach when we don't actually know how does the balancing, or how does having a healthy gut system impact your skin? How does that impact your hair, your joints, the way you feel? How does it impact the system as a whole? Without that explicit knowledge, which nutrition science definitely does not have today, in my option, I think it's just your best interest and your best bet to always go with the whole food option because if you're trying to improve your skin, the best way to improve your skin might be improving your digestion, or improving your gut health. Then, it just leads to all these positive effects.
Dr. Pompa:
Justin, I couldn't agree more because there's a balance that we just haven't figured out quite yet, like you said. We now that taking things that we can duplicate like bone broth from ancient culture, put it in our gut. It's effecting our microbiome, our bacteria, in ways we don't even understand yet. From the peptides, amino acids, from the collagen, from the perfect balance of minerals, not to mention what it does in our connective tissues, right? You can't duplicate it. I challenge people.
Add it to your diet every day for a month. I promise you, you'll see changes. It's like it's that—then, so a fast with it. There's benefits to fasting, and we have people on the show that have done many, many days on water fasting as well as broth fasting. Okay, so the question then is—Meredith talked a little bit about the taste. That was one of the things that she said right away and of course, the quality. What do you do different than most companies with this product, and how did it cut our grade?
Justin Mares:
Sure, so we do a couple of things differently. If you right now walk down any health food grocery store, you'll probably see organic or some sort of company saying that they make a bone broth. Now, in the case of Pacific or any of the bone broths that are out there, what that product is actually their stock product cut with apple cider vinegar, and it has a bone paste that's added to the product. It's not using real bones. It has a whole host of issues, and you can tell that it's not a real bone broth because if you take it home, open it up, pop it in the fridge overnight or whatever, it won't firm up because it doesn't have high amounts of collagen gelatin that makes it more viscous.
We do things differently. Where they do short cook times, add apple cider vinegar, call it bone broth because it's all the trend, we go through a lot of expense, frankly, to source only the highest quality ingredients, so all organic ingredients, only bones from 100% grass fed, grass finished, pasture grazed cattle, which are not easy to source, by the way. We use only incredibly high quality ingredients. We then have really, really long cook times, so we cook our products at a slow simmer for 20, 24 hours, and that is about 10X as long as any competitor is cooking theirs. The reason is very clear.
If you're using a kettle space like any of these other companies, if they can make five products with two hour cook times, they're going to make 5X, and that kettle has been utilized much more profitably. Our product is not the most profitable product to make just because we have the long cook times. We have the extraordinarily high sourcing quality. That, occasionally, can be challenging from a price standpoint. We've done a lot to bring our price down, but those are the two core things that we do a little bit differently.
Then, the last piece that brings it all together is unlike some of the frozen bone broth companies, we wanted a bone broth that was really convenient. We're the first company to launch a 100% shelf stable bone broth. We take the quality ingredients, the long cook times, and then we package it using roughly $6 million worth of packaging equipment that insures that without any additives, with no preservatives, with none of that crap in our product, we have a product that is shelf stable. Basically that means it won't go bad as long as you don't open it for about two years. The way we do that is we fill the product while it's heated. We take the air out of the product. There's no air, so there's nothing for the broth to react with, and then we seal it so that it can't go bad. It can't oxidize and have the product actually deteriorate over a period of time. That's kind of our whole process and what makes us unique, convenient, and I think the healthiest and best tasting bone broth out there.
Dr. Pompa:
Yeah, there's no doubt about it. I don't know what the price difference is from some of the other products, but if it were double, I promise you you're getting at least four, if not ten times the effectiveness.
Justin Mares:
Yeah, so quick note there. We're writing up a case study on this, but we actually got our product measured against other bone broths out there, and Pacific's chicken bone broth is one of the big ones that you'll see a lot of places, and because of our methods, and our cook time, and our sourcing quality, we found that our product has literally 319 times more collagen than Pacific's bone broth, which is crazy. Crazy.
Dr. Pompa:
I stand far corrected. It's not ten times, it's 300-something times.
Justin Mares:
We're going to be talking about this and writing a post on it, but we had it done by an independent lab. We're getting it now confirmed by another one, but we truly think that the way we make it differently makes a big difference. If you're drinking bone broth for the health benefits, I think people need to know that you want to go with the quality stuff that's actually giving you what you're looking for.
Dr. Pompa:
Yeah. No doubt about it. No doubt. Meredith, you are the bone queen.
Meredith:
The bone queen. I guess I'll go with that title. You always called me the smoothie queen, but the bone broth queen, we can go with that.
Dr. Pompa:
She has many titles and many crowns. When it comes to food and food quality, she wears a lot of these crowns, I tell you. I do say that because, like I said, she has gone through the bone broth. She makes it well herself. I'm the guy, man, I'm not making anything. I can never duplicate it. Honestly, I got a -inaudible-, so I've got to read you this. This was a text that I got moments ago. She tried to make her own. The bone broth is yuck. Is there anything I can do to make it taste better?
This gal has fasted now seven days. Now she's doing four more days of bone broth. That was just water. She moved to bone broth, and the bone broth is yuck. Guess what my answer's going to be? Yes, go and buy it off my site. That is the answer. It tastes better. I could never help her make that taste better. I'm tapped. You know what I would do? I'd add basil and oregano, like that belongs in bone broth. Not so good.
Justin Mares:
Yeah, I had the same thing. When I first started, I tried to make it myself for the health benefits and just absolutely blew it. It was awful.
Dr. Pompa:
You must have hired a damn good cook and have a damn good recipe.
Justin Mares:
Yeah, we have. We actually worked with someone who is on iron chef for our first recipe, which was exciting.
Dr. Pompa:
Meredith, do you have any—
Meredith:
Oh, you know I have questions, Dr. Pompa. You always know I do. I'm wondering, Justin, how do you incorporate bone broth into your life? Do you have it every day? Do you have it for breakfast? How much do you have? How much do you suggest people take in for benefits? What's your personal experience? How do you recommend it?
Justin Mares:
Yep, so I do usually a cup in the morning. Occasionally, if I'm a little hungry—I don't eat breakfast for the most part.
Dr. Pompa:
Oh, you're a faster, and intermittent faster. Very good.
Justin Mares:
Yeah, exactly. I try and eat between noon and 6:00 p.m. usually. I will either have bone broth in the morning. If I'm feeling super hungry in a concentrate or whatever, or I'll have it in the afternoon. How I tend to do it is I like to have a cup, blend it with some ghee, maybe like a drop or two of chili oil just because I like the spice, which is quite good, add a little bit of turmeric, and that's how I'll drink it. I tend to alternate between—I do probably about half beef, and about half chicken. My favorite, actually—we just launched a mushroom chicken bone broth, which is only available in Whole Foods. I will drink that just straight up in the afternoon. It's amazing. That's with lion's mane and portabella mushrooms. I think it's fantastic, and yeah, I drink it every day. I'll usually have two cups if I'm doing a hard workout or something like that during the day.
Dr. Pompa:
The mushroom one now, that's going to bring in a lot of other qualities, obviously immune qualities. Was that the point of that one?
Justin Mares:
Yeah, exactly. That was exactly the point. The mushrooms add a really deep flavor, so one, it's delicious. I think it's our best product yet. Secondly, it adds the benefits of lion's mane, portabella, some of those extra micronutrients.
Dr. Pompa:
Wow. That's fantastic. I'm going to do a Facebook live with me tasting these things, so that's a great thing.
Justin Mares:
We'll love that.
Dr. Pompa:
I've got to get more products shipped in. That's fantastic, man. Listen, Justin, you've done a great job. Meredith, I cut you off, and I know you have other questions. That was a really good question.
Meredith:
Yeah, just kind of the second part too, how much are people typically consuming to see results? Is one cup adequate? Do you usually recommend higher amounts or a few times a week?
Justin Mares:
I think the consistency is the most important part. We recommend as people are building a new habit, ideally, you aim for three to five times a week. Every day is perfect. Just a cup a day for three to four weeks is generally what we've seen where people will email us back and go whoa, these results are incredible. Anything less than that, it'll just maybe take a little bit longer. We're still dialing it in, but we've seen a cup a day for three to four weeks has pretty incredible results.
Meredith:
Nice. It's such a great base too. You don't have to just drink it straight up too. You can use it as a base for soups and stews, or as gravy, just kind of mixing it with vegetables, throwing that into a blender, and blending that into a stew or a soup. There's so many ways to incorporate it. I just wonder too, we talked about synergy before. Are the benefits the same if you're just incorporating it with other foods, or would that affect the result?
Justin Mares:
Yeah, we've seen the benefits to be the exactly the same. There's not research pointing out whether it's less or more effective, but generally because it's a product that you simmer at low heat for an extended period of time to help the nutrients break down and get into the bone broth, that should survive any sort of other heating, cooking, mixing with stews, whatever it is. It's not like a fresh vegetable juice where if you heat it past a certain point, maybe the nutrients are less bioavailable. Oftentimes, the cook times can help the collagen actually break down into gelatin, help make that more bioavailable and easier for your body to accept those nutrients.
Meredith:
I love that you've added in some things. In the past, I've actually added additional collagen to my bone broth along with MCT oil and ghee like you said, and some extra sea salt, and a lot of different things. Then I was thinking maybe that could have too much collagen if it already has collagen. Then I'm adding collagen. Is that maybe questionable to do that?
Justin Mares:
I would defer to the doctor on this one.
Dr. Pompa:
I don't know that there's a need, honestly. Especially when you're doing it consistently. I think there is a balance there, honestly. I think that would be helpful when you're doing other broths that don't have the levels of the collagen. This is a perfect food, I think, with a perfect balance of collagen. Again, I think we'd need a study to show that it would actually turn bad. I just don't know that it's needed. I'm not saying it's necessarily bad. I just don't know that it's needed with this particular broth I would say.
Meredith:
Well, and to that, too, would taking this regular bone broth, perhaps displace the need for certain supplements? If so, a mineral supplement, or what could it replace?
Justin Mares:
Yeah, so I'm cautious. I'm just not a huge believer in the supplementation approach, in general. Maybe a multivitamin or something could be helpful, and I'd be cautious to say you could totally replace that, but in general, I think that you want to look for super nutrient-dense whole foods as the cornerstone of your diet and the best way to get most of the nutrients that you need. If I'm taking a collagen supplement, then yeah, I would recommend switching bone broth for the collagen supplement. Probably a great idea. Probable the same with gelatin. Probably the same with glucosamine, or some of these other amino acid supplements that individuals take.
Dr. Pompa:
I agree. It's a super food. It's an ancient super food that I think offers—when it's done right. Again, we've ruined foods, right? -inaudible- way, and therein lies the magic—300 times the amount when you get it right, of the collagen, the gelatin. Oh my gosh. That's huge.
Justin Mares:
That's what we're about. We're trying to bring back traditional foods but in a convenient way. I think there's this aspect of convenient health that's really important where today's people may be like yeah, I hate big food. It doesn't have the nutrients, but when I'm at work, or I'm on the run, what else am I going to do? I think that it's unrealistic for us to require people to say here's the super food, but you can only get it if you source these perfect bones, and cook it for 24 hours, or whatever it is.
Dr. Pompa:
Who's going to do it?
Justin Mares:
Right. Regardless of your intentions, it's just not going to happen. Not enough people are going to do it, so the net result is fewer people do it, and people would be worse off. We're pushing much more towards trying to bring convenience and real nutrition, real foods back into the American way of eating and back into the American diet.
Dr. Pompa:
Well, you know what? I caution people because I know a lot of people in our health space, health seekers. They agree with us, but then they go to the powdered green foods, and the powdered fruit and berries, and I know many people are taking those things. I'm just not a believer in them. I'm not. I've experimented with them with sick people, with healthy people, myself. Never, ever is the result there, and then when you look at them in laboratory, I believe it explains why. I know everyone has their claims on those things, those green foods, but for me it's a processed food out of its natural element. The freeze drying, everything that they try, I'm just not a believer.
I'm a believer in blending. I'm a believer in doing all those things, and I'm definitely a believer in bone stock because of the things we're missing today. I think it's a super food that fits in with what people are really missing, so I'm with you on it.
Justin Mares:
Could not agree more.
Dr. Pompa:
Save your money on that stuff, and put it towards something real like this.
Justin Mares:
I completely agree.
Meredith:
Justin, thank you so much for joining us, and I love what you said in closing that you're bringing this ancient food and ancient wisdom of this food to package it in modern convenience for all of us to enjoy the benefits. Thank you for what you do. Do you have any closing words for our viewers on bone broth?
Dr. Pompa:
We have it on our site, right Meredith? Tell them.
Meredith:
We do, yes. I was going to get to that, but I'll just say it now. If you want to try Justin's fabulous bone broth, Kettle & Fire, go to bonebrothspecial.com, and you can get yourself a carton of it, and try it yourself. Justin, any closing remarks?
Justin Mares:
No, I just want to say thank you for having me. It's so refreshing and great to talk to people that have the same whole foods first, holistic nutrition approach, and don't want to just talk about the reductivist, how much collagen's in it, like oh, that solves everything. I really appreciate what you're doing, and I appreciate the perspective on health that I think more people need to hear, quite frankly.
Dr. Pompa:
No doubt. It's part of cellular healing. That's why we had you on. No doubt.
Meredith:
Awesome. Well thank you, Justin. Thank you, Dr. Pompa. Thank you all of you listeners and viewers out there. Bonebrothspecial.com, if you want to try out Justin's bone broth, and otherwise have a great weekend, and we'll see you next week.
