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Does store bought beef stock have collagen?

by (50)
Updated about 8 hours ago
Created January 23, 2013 at 11:32 PM

I'm having surgery tomorrow, and want to eat some beef stock post surgery to help healing. But I'm traveling, and don't have access to my normal bones. I also left my collagen powder at home.

I bought some gluten free grocery store beef stock. Is that normally a source of collagen? I know that a lot of things aren't what they are supposed to be.

If it doesn't have collagen, is there any readily available source of collagen apart from bones to make stock from?

I'm in Canada, so I can't readily access trader Joe's, etc.

Edit: Here's the beef stock that I have:

http://www.mccormickgourmet.com/Products/Kitchen%20Basics/Original-Beef-Stock.aspx

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41471 · February 21, 2013 at 2:09 PM

Protein, 5 grams, there's your gelatin.

32f5749fa6cf7adbeb0b0b031ba82b46
41471 · February 21, 2013 at 2:08 PM

Stirring is required, otherwise gelatin gels and does not dissolve.

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2353 · February 21, 2013 at 6:00 AM

Meat's better only if your bones are from CAFO animals. Based on personal experience, pasture-raised cows have a much higher collagen content. I've also tried adding unflavored beef gelating to a hot liquid. The gelatin melts and sinks to the bottom of the mug, where most of it stays until the end — yuck!

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2353 · February 21, 2013 at 5:58 AM

I'll take your wager, Matt. How do we settle the matter?

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41471 · January 24, 2013 at 12:44 PM

I wager it's simply dilute, not purified from the gelatin.

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50 · January 24, 2013 at 12:35 AM

It was a thin liquid at room temperature, in a sealed box. Here it is: http://www.mccormickgourmet.com/Products/Kitchen%20Basics/Original-Beef-Stock.aspx

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50 · January 23, 2013 at 11:58 PM

Right. And does store bought stock come from bones or the meat? It's almost all protein.

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2904 · January 23, 2013 at 11:46 PM

The joints of animal bones are the primary source of collagen, not the meat itself.

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2353 · January 24, 2013 at 12:08 AM

If the store-bought stock is a thin liquid at refrigerator temperature, the collagen-forming compounds have been removed.

32f5749fa6cf7adbeb0b0b031ba82b46
41471 · January 24, 2013 at 12:44 PM

I wager it's simply dilute, not purified from the gelatin.

032b342bc20e78d74f3954af570c6258
50 · January 24, 2013 at 12:35 AM

It was a thin liquid at room temperature, in a sealed box. Here it is: http://www.mccormickgourmet.com/Products/Kitchen%20Basics/Original-Beef-Stock.aspx

32f5749fa6cf7adbeb0b0b031ba82b46
41471 · February 21, 2013 at 2:09 PM

Protein, 5 grams, there's your gelatin.

00cd3b6f51530a6832fcda1712edbec3
2353 · February 21, 2013 at 5:58 AM

I'll take your wager, Matt. How do we settle the matter?

32f5749fa6cf7adbeb0b0b031ba82b46
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41471 · January 24, 2013 at 12:46 PM

If you want collagen aka gelatin in a pinch, why not just get some unflavored gelatin and dissolve in your liquid of choice? Bone broth is there for minerals as much as anything (meat is likely a better source of collagen than both broth even.)

32f5749fa6cf7adbeb0b0b031ba82b46
41471 · February 21, 2013 at 2:08 PM

Stirring is required, otherwise gelatin gels and does not dissolve.

00cd3b6f51530a6832fcda1712edbec3
2353 · February 21, 2013 at 6:00 AM

Meat's better only if your bones are from CAFO animals. Based on personal experience, pasture-raised cows have a much higher collagen content. I've also tried adding unflavored beef gelating to a hot liquid. The gelatin melts and sinks to the bottom of the mug, where most of it stays until the end — yuck!

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