I make my own bone broth and sometimes I "fine" it using egg whites, to get a pretty, clear liquid. It occurred to me recently that the process of fining may be removing valuable protein, since it takes away the particles. Some of the articles I have read about fining (written by cooks, but not nutritionists) refer to the process of fining as "removing the protein". My question is: does fining my homemade broth using egg whites diminish the nutritional value of the broth in any way? Thanks in advance.
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