I've cooked my beef feet broth down into glue. Not sure how well I will absorb it versus having a lot more water in it, but I aim to find out. I've also been spiking my broth with heavy salt, potassium chloride, and glycine. Which leads me to a question about potassium I'm hoping you might know about: I've seen conflicting info regarding potassium to salt ratios. James Dinicholantonio (sp?) seems to indicate that LOTS of salt is no problem and he hardly even mentions potassium in his book The Salt Fix except to say that some people's kidneys have trouble processing potassium chloride and it can lead to problems like too much potassium in the blood and toxicity. Others say that you should be having as much as 16X potassium to sodium. Frank Tufano says to avoid salt because of the potassium ration issue. Eric Berg says you should be getting it from vegetables and that isn't an option for me. Have you tried other forms of potassium like citrate? Wondering about absorption/processing in the body, taste, or any other thoughts you might have on the subject.