So i ate chicken for the first time in like 2 years. Came out pretty good. I bought a whole, cut up bird and just plopped it in the slow cooker with veggies, spices, etc.
I only started using my slow cooker while i was a vegetarian. I love using it for meat now and feel that it tenderizes the food the best so that my gut can handle it most easily (still adjusting back to meat). Today i was surprised though. As i was munching the chicken i looked at a bit of the soft tissue around a leg joint. i would have avoided it years ago when i was eating meat, but now with a paleo mindset, i figured it's probably worth consuming. After chewing for a bit, a soft crunchiness occurred. Turns out i had eaten past the joint and consumed about half of the long bone. Apparently the slow cooker had tenderized the bones as well. The marrow inside was pretty tasty. I started thinking about it and had questions.
Is bone calcium any more bioavailable than other forms of calcium? What are some of the best nutrients stored in the marrow?