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Gelatin Questions

Gelatin

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by 5 · August 14, 2014 at 01:08 AM

I used to do broth with sheep bones in a pressurized way and eat the marrow but I feel like it may be applying too much heat to be able to break the bones to get the marrow for the marrow to remain healthy, there's not data on what else is in... (more)

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jake3_14 0 · August 11, 2014 at 09:20 PM

>...there's not data on what else is in the broth other than gelatin...glysineprolineglucosamine sulfateall the minerals from the bone matrixAll these elements are nececessary to repair and maintain joint tissues. (more)

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by 0 · July 21, 2014 at 10:00 AM

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 0 · July 20, 2014 at 04:51 PM

I tend to eat meat on Paleo by baking large amounts in the oven at once, then freezing so I can eat the results whenever I want. Before freezing, the cooked meat cools in my fridge. Thus, before finally going to the freezer, I always find lots... (more)

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by 7944 · July 17, 2014 at 03:39 PM

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 08:25 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 0 · July 11, 2014 at 02:40 PM

A non-sweetened version preferably.

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missmiddlemarch 0 · July 11, 2014 at 12:46 AM

Thanks for introducing me to Kissel.I came up with a recipe for paleo Kissel here.

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by 560 · April 28, 2014 at 08:24 PM

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 08:36 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 · March 28, 2014 at 03:14 PM

Do you think there is a major difference in the make up of gelatin that is grass fed (Great Lakes) and gelatin that is both grass and grain fed (Bernard Jensen)? Side note, I know that I've seen BJ listed as grass fed, but I read on their site... (more)

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by 0 · February 03, 2014 at 02:13 AM

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 02:13 AM

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

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by 11648 · January 19, 2014 at 11:42 PM

I'm not a baking/dessert person. If I need sugar, I usually turn to fruits. So for the few times I decide to make a dessert, I try to make them nut-flour-free and baked-free (nut flours oxidize), using some raw honey and fruits. That's usually... (more)

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Matt_11 0 · January 19, 2014 at 11:42 PM

Honey is anti-microbial because it is so hygroscopic (having an affinity for water). Bacteria that are introduced to honey die because their water is removed. Temperature independent, and no good if diluted. There may be the odd anti-microbal... (more)

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by 0 · September 25, 2013 at 06:36 PM

Making gelatin out of cow joints or pigs feet is easy. This thread is for those of us who are able to make fish gelatin (meaning that the "gelatin" actually gels up and is not liquid.) Please brag in this topic if you're able to make... (more)

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by 560 · September 04, 2013 at 11:22 AM

So let's say I just want to walk into Stater Bro's and buy some beef, whether it's pastured or not (I'm more and more grossed out though when it's not). What are some of the best (fattiest and tastiest) cuts? How about good bits for the tendons,... (more)

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breadisdead 0 · September 04, 2013 at 05:38 AM

A slow cooker is great if you love beef and are on a budget! I always have something going in my crock pot. My favorites are beef neckbones, which are dirt cheap, as well as beef back ribs. I also like the offal, beef heart is delicious, it... (more)

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by 150 · August 25, 2013 at 01:42 PM

Hi all, does anyone have a recipe for homemade gelatin? Can't seem to find a clean source around here, and I don't do beef, so most online sources are out as well. Just to be clear, I want to make the gelatin itself (for use in other recipes). (more)

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Brenjin 0 · August 25, 2013 at 01:42 PM

I know it's not exactly what you were asking but they do make gelatin from pigs in addition to cows. Great Lakes makes a good pig gelatin product for one.

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by 5 · August 03, 2013 at 10:40 PM

There seem to be two schools of thought on this. Ray Peat suggests taking with food, especially with a meal containing muscle meat, to balance out the amino acids. Others recommend taking on an empty stomach which supposedly makes the collagen... (more)

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paleo12 0 · August 03, 2013 at 10:40 PM

I had some gelatin in my elderberry/red raspberry tea this morning. I also put some coconut sugar in it for carbs and then worked out. So that's close to an empty stomach without food. I felt great. I love the way gelatin makes me feel, so... (more)

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by 3886 · September 01, 2013 at 01:22 PM

I am making a gelatin broth out of fish heads. Two questions: 1) Is it harmful to cook it for 3 hours, stick it in the fridge overnight, and then resume cooking it the following day? 2) I accidentally got the pot boiling really hard. After... (more)

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Michael_17 0 · July 20, 2013 at 01:16 PM

Gelling requires gelatin - the beef bones you had may not have had any connective tissue on them hence nothing to dissolve into he broth. That's no 2) :) No.1): I think it would probably be harmful. Everything I have read suggests the pufas will... (more)

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by 0 · February 25, 2014 at 01:59 AM

Hi! I've been searching all over the internet for a provider of Great Lakes (Kosher) Beef Gelatin with a reasonable international shipping cost (I live in Sweden). So far I've had no success, so I was wondering if you know any place worth... (more)

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aPaleothing 0 · February 24, 2014 at 04:59 PM

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by 5 · June 25, 2013 at 09:11 PM

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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Jason_40 0 · June 25, 2013 at 09:11 PM

It is really great and you can make all kinds of paleo treats you can make Marshmellows(main ingredients are raw honey and gelatin and some water, but you will need to look up the recipe to be exact on all ingredients) I've made jello with fresh... (more)

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by 2611 · June 13, 2013 at 03:39 AM

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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Chris_J__1 0 · June 13, 2013 at 03:39 AM

Sounds like marrow, and it sounds delicious. It doesn't get much more Ancestral than that. Make sure your not on GAPS though, they don't recommend cooking the bones down too long.

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by 397 · May 20, 2013 at 03:13 AM

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 01:31 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 3886 · May 10, 2013 at 06:52 PM

Why does rehydrated gelatin smell like wet dog?

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by 15 · April 26, 2013 at 10:18 PM

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 · September 01, 2013 at 07:14 PM

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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Sam_36 0 · September 01, 2013 at 07:14 PM

Yes it had the same effect on me too. I would ease into it to be gentler with your body. I dive into the deep end all the time and my body pays for it. Best to do it gradually.

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by 5 · August 24, 2013 at 08:22 PM

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 · March 24, 2013 at 03:31 PM

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 03:31 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 · February 25, 2014 at 12:15 PM

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

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aPaleothing 0 · February 25, 2014 at 12:15 PM

@MaverickRaj Bone is tissue as it connective tissue used to make broth. In simple term all of this is made of one thing, what you eat. An animal fed on its natural diet (cow's eat grass) will be much healthier than those made to eat a diet that... (more)

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by 5 · December 08, 2012 at 03:53 PM

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 08:10 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)