comparing traditional bouillon with gelatin-based broth. The latter was more distasteful, more putrescible, less digestible, less nutritious, and . . . moreover, it often brought on diarrhea.
In her book "Gulp: Adventures on the Alimentary Canal," Mary Roach discusses the differences between traditional bouillon and gelatin-based broth. She highlights that while both are used in cooking, gelatin-based broth tends to be inferior in several aspects, as it can lead to unpleasant digestive issues and lacks the nutritional richness found in traditional bouillon. Roach emphasizes that gelatin-based broth is not only less palatable but also more prone to spoilage and can cause digestive troubles such as diarrhea. This comparison illustrates the shortcomings of gelatin-based options, underscoring the enduring value of traditional bouillon in culinary practices.
In her book "Gulp: Adventures on the Alimentary Canal," Mary Roach discusses the differences between traditional bouillon and gelatin-based broth. She highlights that while both are used in cooking, gelatin-based broth tends to be inferior in several aspects, as it can lead to unpleasant digestive issues and lacks the nutritional richness found in traditional bouillon.
Roach emphasizes that gelatin-based broth is not only less palatable but also more prone to spoilage and can cause digestive troubles such as diarrhea. This comparison illustrates the shortcomings of gelatin-based options, underscoring the enduring value of traditional bouillon in culinary practices.
