Whenever our clients ask us to recommend a good protein powder to buy, we always recommend gelatin from "Great Lakes Gelatin Company." Another gelatin hydrolysate product joining Great Lakes, is "NuStrength’s NuGel." It's benefits are far reaching and it is very versatile as far as recipes go. It's also a great resource to incorporate for getting gelatin /glycine into your nutrition if you find making bone broth troubling or time consuming.
WHAT IS BONE BROTH/ELATIN?
Gelatin is made from the connective tissue and bones of animals. Meat is made up of animal muscle or organs. The proteins in muscle meats, organ meats and gelatin all contain building blocks called amino acids. These play a vital role in the body and are each important. Muscle meats contain higher amounts of certain amino acids, such as cysteine and tryptophan, which are needed for growth in children. However, for adults, too much can lead to inflammation. These particular amino acids in excess can lower hormone and metabolic function. As adults our bodies require more gelatin. Gelatin contains a higher amount of two amino acids, proline and glycine. These both help contribute to the reduction of inflammation and signs of aging.
One of the best forms of gelatin comes from home-made bone broth, or purchasing ready made bone broth from a source that makes their own using high quality bones. The other two are powdered forms: Hydrolyzed and Non-hydrolyzed.
Hydrolyzed will not congeal because it has been hydrolyzed for quick assimilation. Best used for cold beverages and recipes. Non-hydrolyzed is recommended to either dissolve in hot liquid or room temperature liquids which allows the product to dissolve or swell. This will clump up in cold liquids.
WHERE CAN I FIND BONE BROTH/GELATIN?
If you live in Pittsburgh, Pennsylvania and do not make your own (super easy) bone broth, here are four alternatives:
"When we eat animal proteins in the traditional ways (for example, eating fish head soup, as well as the muscles, or “head-cheese” as well as pork chops, and chicken-foot soup as well as drumsticks), we assimilate a large amount of glycine and gelatin. This whole-animal balance of amino acids supports all sorts of biological process, including a balanced growth of children's tissues and organs.
When only the muscle meats are eaten, the amino acid balance entering our blood stream is the same as that produced by extreme stress, when cortisol excess causes our muscles to be broken down to provide energy and material for repair. The formation of serotonin is increased by the excess tryptophan in muscle, and serotonin stimulates the formation of more cortisol, while the tryptophan itself, along with the excess muscle-derived cysteine, suppresses the thyroid function.
A generous supply of glycine/gelatin, against a balanced background of amino acids, has a great variety of antistress actions. Glycine is recognized as an “inhibitory” neurotransmitter, and promotes natural sleep. Used as a supplement, it has helped to promote recovery from strokes and seizures, and to improve learning and memory. But in every type of cell, it apparently has the same kind of quieting, protective antistress action. The range of injuries produced by an excess of tryptophan and serotonin seems to be prevented or corrected by a generous supply of glycine. Fibrosis, free radical damage, inflammation, cell death from ATP depletion or calcium overload, mitochondrial damage, diabetes, etc., can be prevented or alleviated by glycine."
Gelatin use has been linked to:
• Improved digestion
• Decreased joint inflammation
• Improved sleep
• Increased insulin sensitivity
• Increased gastric juices in the stomach
• Muscle sparing
• Healing the gut lining and protecting the stomach from ulcers
• Improved allergies
• Helping to stabilize blood glucose levels
• Improved memory
• Improved wound healing
• Improved liver detoxification
• Improved the health of your skin, hair, and nails
• Helping with arthritis
• Helping with diabetes