Could oxtail could have similar benefits to chicken cartilage? A lot of gel-like connective tissue gets cooked out of the bones...I am thinking of palatability... do I just crunch away at the cartilage? Will my body digest the chunks, or will it pass through? Do I need to put it in a blender with orange juice?
Boiled Chicken Feet and Orange Juice Smoothy
I have also tried to up my intake of onions and garlic for extra sulphur - am I on the right track, or will the effect of the effort be negligible?