I want to tell you something that took me years of research — and a lot of wasted money — to fully understand.
When I first started making bone broth for my daughters, I was obsessed with "fresh." Fresh meant better, right? That's what we've always been told. So I'd make batches, store them in the fridge, and feel good about what I was serving my family.
But here's what I didn't know then, and what I want you to know now:
Fresh broth sitting in your fridge is actively degrading from the moment it's made.
Within 4–5 days, the collagen peptides — the very thing we're after — begin to break down. The bioavailable nutrients lose potency. And if you're buying "fresh" broth from a store shelf that was made weeks ago? The nutrient profile is a fraction of what it could be.
Here's why frozen is the gold standard:
Freezing is the only preservation method that locks in the full nutrient profile at peak potency. No heat pasteurization (which degrades collagen and breaks down amino acids). No preservatives to extend shelf life. No compromise.
At Auiama, every batch — broths and soups — is flash-frozen immediately after slow simmering. What you thaw is as close as possible to what came out of the pot on the best day.
Shelf-stable broths and soups go through a retort process — essentially being cooked a second time at very high heat inside the package. What survives that process tastes like broth, but much of the collagen and gelatin that makes bone broth actually work has been destroyed.
Your action step this week:
Next time you buy any food product marketed as "nutritious," ask yourself: how was it preserved, and what did that process do to the nutrients?
For broth and soups specifically — if it doesn't need to be refrigerated or frozen, it's a different product than what your body actually needs.
That's why we built Auiama the way we did. And it's why I'll never compromise on frozen.
With love,
Marianna
