Gelatin

Gelatin

Gelatin Questions

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by 38 · about 10 hours ago

What is the benefit in weight loss to eating gelatin? I've heard the great uses for it!

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Chris_33 0 · July 20, 2012 at 2:18 PM

Lower homocysteine levels with glycine. Get a better variety of amino acids. and you can tell people you eat gelatin and act all better than everyone.

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by 0 · about 10 hours ago

So I tend to bake lots of meat at once and then freeze it for later. However, before freezing, I put the baked meat in the fridge for a while. After that, I always find the liquid has jelled into what seems like gelatin. Would eating that be... (more)

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raydawg 0 · July 21, 2014 at 10:00 AM

I'm sure it's fine, though the overly brown bits may contain too many AGEs, it's not necessarily the case that exogenous AGEs are as dangerous as endogenous ones. Probably no worse, socially, that licking the plate, but from a health point of... (more)

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by 8065 · about 10 hours ago

I was just diagnosed with "solar purpura", also known as "actinic purpura" or (ugh) "senile purpura". This is bleeding under the skin on the forearms, especially my left forearm. It's related to damaged collagen, primarily from sun exposure... (more)

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moors 0 · July 16, 2014 at 8:25 AM

Maybe you can give a serious try to autoimmune protocol:http://www.ncbi.nlm.nih.gov/pubmed/20477126http://www.ncbi.nlm.nih.gov/pubmed/14646381

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by 598 · about 10 hours ago

In light of a few recent threads (for instance: this, this, and this) I've taken action and started eating a few Glycine/gelatin rich foods such as thick broth, pork skins, and even some good paleo gelatin treats... Turns out it's really easy... (more)

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Stephen_4 0 · April 21, 2014 at 8:36 PM

It's either at 12% of calories in total or at 12% of calories from protein as glycine where you start to see slower physical growth in rats. As in, they don't grow as large. To play it safe 10% of protein calories as glycine would be what I... (more)

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by 0 · about 10 hours ago

I just picked up some powdered Kroger generic brand gelatin packets to mix into my tea, mainly for beauty purposes. I have a food for less right outside my front door and figured I'd just pick some up really quick. I guess whole foods has... (more)

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lovesmatt29 0 · February 03, 2014 at 2:13 AM

Here's a great article that will answer your question. http://butterbeliever.com/choosing-gelatin-powder/

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by 5 · about 10 hours ago

Hi, Lately I have had some problems with my knees and I am thinking about getting? I've read you have to take hydrolized collagen, preferably from grasfed animals. I have a couple of questions Has anyone tried Great Lakes Hydrolized... (more)

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Robert_13 0 · June 19, 2013 at 12:24 PM

i've had great relief from digestive issues using the jelly like thick broth from lamb/beef bones, I find it most effective when I have some everyday before/during eating, the watery stuff (the 2nd batch) doesn't work as well i think that the... (more)

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by 2626 · about 10 hours ago

On Saturday, I got a great big salmon carcass from the fishmonger. My wife and I cooked it into a soup, ate the delectable cheek meat, eyes, and skin, and picked the bones clean. Then we cooked the bones into a fish stock. After simmering, some... (more)

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Jan_1 0 · June 12, 2013 at 11:06 AM

Sounds about like my typical lunch this time of year. :)

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by 396 · about 10 hours ago

I cooked a boneless 6lb pork shoulder roast in my slow cooker the other day. Only other ingredients in the crock were sliced onions and an herb/spice/salt dry rub (no liquid was added). After 10 hours of cooking, the result was some delicious... (more)

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Matt_11 0 · May 20, 2013 at 1:31 AM

Gelatin is gelatin. Gelatin is hydrolyzed collagen, which is present in muscle meat. I have no idea why folks think that gelatin is some magical source of precious amino acids, the primary components of collagen are glycine and proline, both... (more)

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by 3979 · about 10 hours ago

Why does rehydrated gelatin smell like wet dog?

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by 15 · about 10 hours ago

I know this is kinda the opposite of how most arrive at q's on gelatin, but I'm a bit concerned about my intake being excessive. I started supplementing gelatin ~2mo ago, taking more and more as time went on (there was a noted 'delay' in digestion... (more)

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paleo12 0 · April 26, 2013 at 10:18 PM

Go for great lakes gelatin. I always have 5-10 grams when I eat grass-fed meat. This helps balance out the aminos. Too much typrophan and cysteine is not good for your thyroid. Additional gelatin which contains glycine and alanine balances the... (more)

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by 20 · about 11 hours ago

I bought some Knox gelatin, intending to just try it, after reading a few people say it had helped them with sleep, pain, fatigue, and weight loss. I've been mostly Paleo AIP for a couple of months now, and using bone broth every day, all because... (more)

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joanna_4 0 · April 06, 2013 at 3:46 AM

Thats weird. I eat knox all the time and i find it soothing.

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by 5 · about 11 hours ago

What's your favorite source online for grass fed broth bones? What kind of bone, from what kind of animal? There's 2 places in my area that has grass fed meat (frozen), and right next to it broth bones. However it's not clear that the bones are... (more)

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Laura_50 0 · June 15, 2013 at 12:12 PM

I like White Oak Patures: http://whiteoakpastures.com/ I have gotten the Oxtail bones, Bone Marrow, and will be getting Beef Knuckle.

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by 15 · about 11 hours ago

I'm on low-fodmap so basically no honey for me. I've made Coconut Water,Dextrose and Gelatin jigglers. I'm waiting on a batch of Chamomile,Green tea and Gelatin Jigglers right now. Hope it turns out. I've seen people say to puree berries add... (more)

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Canis_Minor 0 · March 24, 2013 at 3:31 PM

I do jellos in the summer with herbal teas, sometimes lemon, cranberry or lime juice (unsweetened), but my favorite is to use homemade bone broth and make bone jello. Very tasty! I also discovered a trove of savory gelatin/jello recipes (search... (more)

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by 0 · about 11 hours ago

What do you guys think of Knox vs. Great Lakes vs. Now gelatin? Robert

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MathGirl72 0 · March 09, 2013 at 1:41 AM

I prefer Great Lakes because it comes from grass-fed cows.

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by 5 · about 11 hours ago

I see many people here recommending Great Lakes Gelatin, but how do you take it? I personally measure 10 grams of regular supermarket gelatin and put the powder (sand-sized particles) in cold water and drink it that way, but is that the best way... (more)

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Joyous 0 · December 07, 2012 at 8:10 PM

There are different suggestions on the can, and the cold-water one is one of them. You're right, it's not very palatable. I sometimes add it to smoothies or other foods (especially when slow-cooking). I also use hot water and may add some salt or... (more)

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by 300 · about 11 hours ago

I just scored a large quantity of very good quality, local, pastured bones (pork and beef), so I am about to embark upon a very large broth-making session---since I have limited room in my freezer, I am thinking about canning the broth (in glass... (more)

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Matt_11 0 · November 06, 2012 at 1:37 AM

You already boil bone broth, that's all canning is.

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by 432 · about 11 hours ago

How powerful could gelatin be in the treatment of multiple sclerosis? {My aunt is dying and it is very hard on the family due to the degree of deterioration. It would be a miracle if there were any improvement at all.}

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Matt_11 0 · October 23, 2012 at 1:20 AM

Gelatin is not magic I'm afraid. It's good healthy food, but not magic. MS is an inflammatory process, so an overall anti-inflammatory diet would likely be helpful. A good ratio of fats should be helpful (since myelin is made up of a good... (more)

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by 3217 · about 11 hours ago

So, I've been making chicken stock/bone broth for over four years, very regularly (as in, at least twice a month, maybe once a month in the summer). I have never had that elusive gel that everyone talks about that speaks to awesome quantities of... (more)

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Robin_10 0 · October 22, 2012 at 11:55 AM

I am guessing that you got a more concentrated stock because you added less water? Another possibility is that you had more bones than usual? Or you just got lucky? But will add that a few chicken feet & cooking longer (I do 14 hours in the... (more)

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by 1600 · about 11 hours ago

It occured to me today as I tossed my millionth batch of jello consistency bone broth in something, that the SAD (that I used to follow) provided practically no gelatin. Obviously it isnt required to live or people would be dropping like flies. I... (more)

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Michelle_22 0 · October 16, 2012 at 8:15 PM

Just a thought, but it may be one of those nutrients deficiencies that doesn't really kill you, but over long periods of time can cause issues. Knee/joint problems are becoming very, very common. As are digestive and immune problems.

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by 1173 · about 11 hours ago

can the protein consumed from gelatin be converted into glucose? or is it glycine an amino acid that will go to work on the body? what about fiber? insoluble I would assume cannot become glucose, but what about soluble? can soluble fiber become... (more)

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CD 0 · October 03, 2012 at 12:34 PM

Via gluconeogenesis, the body can make glucose from glycerol, lactate, alanine, pyruvate, and glucogenic amino acids. We process all fiber (either through fermentation or excretion) faster than the BA that would be necessary for GNG. So I would... (more)

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by 108 · about 11 hours ago

Hello, I put 5 pounds of beef bones in a slow cooker and cooked on low for 48 hours. I added carrots, salt, pepper, and some bay leaves after 48 hours. The pot had a constant simmer. After 48 hours I turned off the slow cooker and let it all... (more)

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Janknitz 0 · October 01, 2012 at 4:42 PM

The broth is CONCENTRATED. That means you can add in some water and STILL have a rich broth. So your 20 ounces will make more than 20 oz of broth. Just experiment to see how much water to add.

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by 4181 · about 11 hours ago

It's easy in US, just go straight to amazon and buy some Knox, but UK it seems impossible! Anyone?

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Korion 0 · September 06, 2012 at 10:11 PM

There is this website : greatlakesgelatin.co.uk. Grass-fed, that's a plus. A bit expensive, maybe, I don't know. I'm not sure iHerb ships to the UK but I think so. They sell NOW gelatin. Not the best one out there, but it works for me (though it... (more)

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by 1600 · about 11 hours ago

The last few batches have been closer to gravy in consistency than jello. Im kinda confused. Normally I make bone broth with the bones of a whole chicken that has been roasted. This time I bought some chicken carcases and feet from the meat guy at... (more)

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Jill_E_ 0 · August 29, 2012 at 12:17 PM

Sometimes when you cook bone broth for a long time the gelatin "breaks down" in a sense and doesn't gel, but it's still there (with all its nutritional goodness). I've heard this before, and it's the only explanation that makes sense as to why... (more)

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by 496 · about 11 hours ago

hi people, now foods beef gelatin is the only gelatin without added ingredients i can find in the uk as it is so limited. is this brand and quality good enough to experience the positive benefits? thank you again

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Korion 0 · August 03, 2012 at 8:59 AM

It's good enough for me, apparently. I started using it last year and it solved constipation back then. People around me don't find it tasty though.

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by 1017 · about 11 hours ago

So I ordered and received my first container of Great Lakes gelatin because I can't constantly make bone broth, and I figured it's better than nothing. My first reaction is that adding it to room temperature water tastes disgusting. While I can... (more)

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Dragonfly 0 · July 20, 2012 at 3:00 AM

I make a low sugar "jello" with coconut water (for potassium) and honey. Mix 2 round tablespoons gelatin with a tiny bit of cold water, add 2 c hot water, add sweetener & 2 c coconut water. Chill.

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