Is the collagen in beef heart and other high food sources going to simply get broken down as proteins do when ingested or is that collagen going to have therapeutic effects AS collagen in the body? I read both sides of this from doctors and supposed experts.
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I think the idea is that with the metabolism of collagen-rich flesh you're going to be ingesting a much higher proportion of glycine and proline, which could then promote collagen synthesis. I don't believe that the body makes use of intact collagen.
Tendons are high in collagen, look them from your chinese or philippines market.
I don't think beef heart is particularly high in collagen. I've never formed a beef jello from cooking heart in water and putting it in the frig. If you cook bones in water and put them in the frig, they form a jello.
The body doesn't make use of intact collagen. So I don't know that seeking out collagen-rich foods is all that necessary. The proportion of collagen in muscle is up to 6% as well, so it's not like you need to chew on a piece of sinew to get some essential nutrition. Even the glycine and proline that makes up a large portion of collagen are non-essential amino acids.
I didn't know heart was particular high in collagen, but assuming it is, its collagen has a different composition of amino acids than regular muscle meat. Most arguments I have heard regarding the benfits of collagen have to do with its amino acid composition. Read for example Ray Peat's articles on gelatin.