sally fallon:
when broth is cooled, it congeals due to the presence of gelatin. the use of gelatin as a therapeutic agent goes back to the ancient Chinese...although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. during the siege of paris, when vegetables and meat were scarce, a doctor named guerard put his patients on gelatin bouillon with some added fat and they survived in good health.
-kristen michaelis
