Best Bone Broth: What to Look For (and What to Avoid)

I have been making and recommending bone broth since before it was trendy. Back when my patients looked at me like I had suggested they drink pond water, I was already watching what it did for their digestion, their skin, their joints, and their waistlines. Trust me when I say: I have seen a lot of bone broth over the years. And I have seen a lot of bad bone broth too.

Now that grocery store shelves are lined with cartons claiming to be the real thing, I want to give you the honest breakdown of what separates a genuinely nourishing bone broth from what is really just dressed-up stock.

What Makes Bone Broth 'Bone Broth'?

True bone broth is made by simmering animal bones and connective tissue for a minimum of 18 to 24 hours. That long, slow cooking time is non-negotiable. It is what draws collagen, gelatin, glycine, proline, and minerals out of the bones and into your cup. Regular stock simmers for a few hours. You get flavor, but you lose most of the nutritional payload. If a product stays thin and watery when cold, you are likely looking at glorified stock.

The 6 Things I Look For on Every Label

1. Grass-Fed or Pasture-Raised Bones

The quality of the bones determines the quality of the broth. Grass-fed beef bones and pasture-raised chicken bones come from animals that lived as nature intended: healthier fat profiles, cleaner nutrient content, and less exposure to antibiotics and hormones. This genuinely affects what ends up in your cup.

2. Long Simmer Time

If the brand discloses their simmer time and it is under 12 hours, keep looking. We simmer for a minimum of 24 hours because that is what it takes to fully extract collagen and gelatin. A well-made broth gels in the refrigerator. That gel is your collagen.

3. Protein Content Per Serving

A quality bone broth should deliver around 9 to 10 grams of protein per cup. If a product has 1 to 2 grams of protein per serving, the bones were either poor quality, simmered too briefly, or heavily diluted. Always flip the carton and check.

4. A Clean Ingredient List

The ingredient list of a genuinely good bone broth should be short: bones, water, perhaps some apple cider vinegar, and maybe aromatics like onion or bay leaf. What should not be there: caramel color, yeast extract, 'natural flavors,' or monosodium glutamate. Those additions are shortcuts, not nutrition.

5. No GMO or Artificial Ingredients

This matters especially if you are using bone broth as part of a gut healing protocol or a weight management plan. You are drinking this for its clean, concentrated nutrition. Additives undermine that entire purpose.

6. Transparent Sourcing

Good companies are proud of where their bones come from. If a brand cannot tell you whether their beef is grass-fed or their chickens are pasture-raised, that is worth noting.

Liquid vs. Powder: Which Is Better?

Both have a place in your routine. I wrote a full comparison of bone broth powder vs. liquid for anyone who wants the deep dive, but here is the short version: liquid bone broth is traditional, ready to sip, and ideal when you want the full warm-mug experience. Powder is concentrated, shelf-stable, and incredibly convenient for travel or busy mornings. The key is choosing a powder made from real bone broth, not one made primarily from collagen peptides or protein concentrates dressed up with broth flavoring.

What to Avoid on the Label

A lot of what lines grocery store shelves is not really bone broth in any meaningful nutritional sense. Watch out for these red flags:

• Under 5 grams of protein per serving: The bones were either poor quality or barely simmered.

• 'Chicken flavor' or 'beef flavor' in the ingredients: This means flavor compounds, not real broth nutrition.

• Caramel color: Added to make the broth look richer than it is.

• Thin, watery consistency even when warm: Real bone broth has body.

• Extremely high sodium with very low protein: This is a salt bomb, not a health food.

Which Bones Make the Best Broth?

Not all bones are created equal. I have a detailed post on the best bones for bone broth that is worth reading if you ever make your own. The short answer: cartilage-rich bones like knuckles, feet, and joints yield the most gelatin and collagen. Marrow bones add richness. A combination gives you the best of both worlds.

Beef, Chicken, or Mixed? How to Choose

Beef bone broth is particularly collagen-dense and rich in Type I and Type III collagen, which support skin elasticity and connective tissue. Chicken bone broth is higher in Type II collagen from cartilage-rich parts like feet and backs, making it especially useful for joint support. If you are new to bone broth, start with chicken: most people find the flavor milder and more approachable. Once the habit is established, rotate in beef for broader collagen coverage.

The Bottom Line

The best bone broth is made from quality bones, simmered long and slow, with nothing artificial added. After two decades of clinical practice, I built Dr. Kellyann's bone broth around exactly these standards because I wanted a product I would give my own family. And if you want to see how a quality bone broth fits into a real weight loss and wellness framework, the Bone Broth Diet program is the 21-day system I developed after watching these results play out in my practice for years.