This is an old thread but I'll add my 2 cents anyway. On the topic of bone broth - my grandmother fed her family "skinny soup" (basically bone broth) every single day for supper. The interesting part is that she cooked it for only a few hours. I know of other traditional cultures where bone broth is consumed daily, but it too is cooked for only a few hours. I'm thinking specifically of the Vietnamese breakfast dish Pho, which is a beef bone broth served with wafers of meat, noodles and sprouts. It is consumed daily in that part of the world. The recipe calls for bone broth to be cooked for 3-4 hours only. Many asian cultures consume noodle soups made from bone broth daily, such as the Thais, Chinese and Indonesians. But the nutritional profile of a broth cooked 3-4 hours will be very different from one which has been cooked for 24 hours or longer.
Personally, I am sensitive to amines (I follow a loose version of the Failsafe diet). Broth can be high in amines, so I need to be careful with it. In order to make sure it is not too high in amines, I need to make sure it is cooked for only 3 or so hours, and then cooled quickly in ice water. I'm just wondering if their is a connection between the traditions I am familiar with and their short broth cooking time, and health.
Lastly, the Koreans eat fermented food daily in the form of Kim Chi. This is part of their traditional diet. Yet in Korea, it is known that daily Kim Chi consumption leads to stomach cancer, because of the nitrates present in fermented food. It is a known problem with the Korean diet.
Just because a food is traditional does not necessarily mean it can never cause a problem. Traditional foods are certainly healthier than the SAD. But I think we need to approach our diets with our heads on our shoulders and not throw ourselves headlong into something we can't ever fully understand. Our best guide is our body. If we feel better, it's good. If we don't, it's not.