Bozeman Broth: Altitude Lies Inflating Copper?

By Franklin Everett Shaw

May 7, 2026

Forget the latest celebrity diet fads promising instant radiance. Let’s talk about real nourishment, especially for those of us braving the high altitudes and unique challenges of Montana. Is that trendy “Bozeman Broth” really worth the hype, particularly when it comes to copper, and does living at altitude change the game?

Bone broth has surged in popularity, touted for its collagen, amino acids, and minerals. Bozeman Broth, specifically, has carved out a niche, but let’s dissect its claims, especially concerning copper content, and see if it truly delivers on its promises for Montanans.

First, let’s talk copper. This trace mineral is essential. It plays a vital role in energy production, iron metabolism, and nerve function. The USDA recommends adults consume around 900 micrograms (mcg) of copper daily. Does Bozeman Broth provide a significant amount? The answer is murky. Product labeling often lacks precise copper information, making it difficult to assess its contribution to your daily needs.

Now, the altitude factor. Bozeman sits at nearly 5,000 feet above sea level. Does this impact mineral absorption? The research is complex and not entirely conclusive. Some studies suggest that high altitude can increase oxidative stress, potentially affecting nutrient utilization. Others point to increased iron needs at altitude due to lower oxygen levels, which could indirectly influence copper metabolism, as copper is crucial for iron absorption.

However, the idea that altitude significantly alters copper bioavailability from food sources like bone broth is an oversimplification. The primary factors affecting mineral absorption are gut health, the presence of other nutrients (like zinc, which can compete with copper), and individual metabolic differences, not necessarily the elevation.

So, what’s the verdict on Bozeman Broth? It’s likely a decent source of collagen and amino acids, like any well-made bone broth. But relying on it as a primary source of copper, especially without knowing the exact content, is risky. Furthermore, attributing any enhanced benefits solely to the altitude of Bozeman is misleading.

Here’s a practical approach for Montanans (and anyone else) seeking to optimize their copper intake:

1. Don’t rely solely on bone broth. Focus on a diverse diet rich in copper-containing foods. Excellent sources include:

   • Organ meats (liver is a powerhouse)
   • Shellfish (oysters, crab)
   • Nuts and seeds (cashews, sunflower seeds)
   • Legumes (lentils, beans)
   • Dark chocolate (yes, you can indulge!)

2. Consider a copper supplement, but cautiously. If you suspect a deficiency (confirmed by a blood test), a supplement might be necessary. However, copper and zinc compete for absorption, so taking high doses of zinc can induce a copper deficiency. Consult with a healthcare professional before starting any supplementation.

3. Make your own bone broth. It’s significantly cheaper and allows you to control the ingredients. Use high-quality bones (beef, chicken, or fish) and simmer them for 12-24 hours with vegetables like onions, carrots, and celery. Adding a splash of apple cider vinegar can help extract more minerals from the bones.

4. Prioritize gut health. A healthy gut is crucial for nutrient absorption. Focus on consuming probiotic-rich foods (yogurt, kefir, sauerkraut) and prebiotics (fiber from fruits, vegetables, and whole grains).

5. Be wary of marketing hype. Don’t fall for exaggerated claims about specific brands or the supposed benefits of altitude. Focus on evidence-based nutrition and listen to your body.

Let’s talk about some common pitfalls. One frequent mistake is assuming that all bone broths are created equal. The quality of the bones and the simmering time significantly impact the nutrient content. Another pitfall is over-relying on supplements without addressing underlying dietary deficiencies.

Consider this scenario: A Bozeman resident, let’s call her Sarah, feels fatigued and suspects a copper deficiency. She starts drinking Bozeman Broth daily, hoping it will solve her problem. However, she continues to eat a diet low in copper-rich foods and takes a zinc supplement for her skin. Her fatigue persists.

Sarah’s mistake was relying solely on bone broth without addressing her overall diet and considering the potential impact of zinc supplementation. A more effective approach would be to incorporate liver into her diet once a week, reduce her zinc intake, and consult with a doctor to rule out other potential causes of fatigue.

Another challenge is the cost of commercially prepared bone broth. It can be expensive, especially if you’re consuming it regularly. Making your own bone broth is a much more cost-effective option. You can often get bones for free or at a discounted price from local butchers or farmers.

Here’s a step-by-step guide to making your own copper-boosting bone broth:

1. Source high-quality bones. Beef bones, especially marrow bones, are a good choice. Chicken carcasses are also a great option.
2. Roast the bones (optional). Roasting the bones before simmering can enhance the flavor. Roast them at 400°F (200°C) for 30-45 minutes.
3. Place the bones in a large pot or slow cooker. Add vegetables like onions, carrots, celery, and garlic.
4. Add water to cover the bones and vegetables. Add a splash of apple cider vinegar.
5. Simmer for 12-24 hours. For a pot on the stove, bring to a boil, then reduce heat to a simmer. For a slow cooker, cook on low.
6. Strain the broth. Discard the bones and vegetables.
7. Store the broth in the refrigerator for up to 5 days or freeze for longer storage.

Remember, optimal wellness in Montana, or anywhere else, isn’t about chasing the latest trends. It’s about understanding your individual needs, prioritizing a balanced diet, and making informed choices based on evidence, not hype. So, enjoy your bone broth, but don’t let it be the only tool in your nutritional toolbox.