Here is the deal…I love bone broth. I even love to make bone broth filled with gut-nourishing gelatin. I used to stock up on free-ranged, organic birds from a local farm in my freezer and delight in roasting one and then using the carcass to make bone broth. Bone broth is one of those aspects of cooking where you feel connected to your past. Using every part of an animal to gain all of the nutrients for nourishing our families is not a new concept, instead it is a very traditional one. A tradition that tastes good, promotes wellness and just makes you feel good to be a part of.
The Benefits of Gelatin
One of the touted benefits of bone broth is gelatin. Gelatin is what makes broth gel. It is made up of a spectrum of amino acids (amino acids are the building blocks of proteins). Gelatin may be beneficial to hair, skin, nails, joints, cartilage. Its high Glycine content has also been touted to be beneficial to detoxification and the liver, as well as the digestive system by stimulating gastric acid. Low gastric acid can lead to an inability to digest proteins properly, the inability to absorb B vitamins & Vitamin C and inability to absorb minerals. Glycine is also helpful in wound healing.
If you like more of the science, then you may be interested in this article: “Why Broth is Beautiful” at the Weston A. Price Foundation’s website.
We have established gelatin’s benefits, but how do we get more of it in our diet?
Most of us are eating boneless, skinless, fat-free meats nowadays, and we are not getting the full amino acid profile that we need. As I mentioned, bone broth is a great way to add gelatin to your diet by using all the other parts of the animal. But there are easier ways too. There are two options that I use on a regular basis, not daily, but at least weekly. Gelatin and Collagen Hydrolysate. These have very similar amino acid composition, and they have similar benefits. So, what is the difference? Gelatin will actually gel the food you add it to and is dissolvable only in hot liquids; while collagen does not gel and is dissolvable in both hot and cold liquids.
I use gelatin to make puddings, gummies and to add to soups. I use collagen to add to smoothies, salad dressings and when I make rice – I eat protein and fats with these meals too.
Try it daily for two weeks, and see if you notice a difference in your nails, skin and hair.
How to choose a good gelatin/collagen product
Gelatin and collagen are made from the less desirable animal parts – mainly skin, bones and tendons. Naturally, I want to be sure that my products are coming from healthy animals. So, I purchase gelatin & collagen from a company that uses grass fed, pasture raised cattle. There are two main companies that will always be at the top of any wellness person’s list: Great Lakes and Vital Proteins. Unfortunately, the cattle for both companies are raised outside of the U.S., but that has to do with the fact that they need perennial grass for 100% grass fed animals. Great Lakes cattle are raised in Argentina & Brazil, while Vital Proteins cattle are raised in Brazil. I have only ever purchased Great Lakes, as it has always been a little cheaper. Vital Proteins has better packaging, but when I check the prices, it is always more expensive. Vital Proteins also offers a marine collagen, if you would like an alternative to beef. I am going to link both below, as I think they are both a good choice, and you can check the prices yourself for the best deal at the time of purchase. Just make sure you take in to consideration the different sizes, so you have accurate pricing – just click the images below…
Hope you enjoyed this Self Care Sunday! See you next Sunday!
Are you currently using gelatin or collagen? Let me know in the comments!
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