I think they make a lot of sense and have followed a lot of their teachings. However, I just found out they don't approve of pressure cooking/canning. And hence my question to you guys. I usually put my chicken carcasses in the crockpot and let them simmer for a day and then I can the resulting chicken stock/bone broth. Pros: the long, slow simmer helps extract minerals. Cons: it takes a full day of running an electric appliance. I know some people prefer to cook it in a pressure cooker. Pros: it's fast! and if I'm going to pressure can it anyhow, why not? But does it do as good a job at extracting the most minerals and collagen from the bones? I'm looking mainly from a nutrition standpoint. Sally Fallon and the "Real Food" crowd claim that using a pressure cooker/canner is bad because of the higher temps. I don't understand this because my understanding is that the temp only goes up to ~ 260. And I bake or roast everything higher than that. I've been canning my chicken stock. To do that I have to use a pressure canner. So if I'm going to pressure can it anyway, why not pressure cook it first instead of simmering it 24hrs? On the other hand, if pressure cooking/canning is going to render it somehow less nutritious I guess I could freeze it... What's the deal? What am I missing? Any devoted followers here who could shed some light on this for me?