Gelatin

Gelatin

Gelatin Questions

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by 5 · about 4 hours ago

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 9:20 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 · about 4 hours ago

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 8100 · about 4 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 0 · about 4 hours ago

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 598 · about 5 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 11682 · about 5 hours ago

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 598 · about 5 hours ago

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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whistlerski 0 · September 04, 2013 at 11:22 AM

shanks, or osso bucco have a ton on marrow in the middle of them and plenty of gelatin too. Braise them and they'll taste reallly really good...haha i just posted pretty much this exact same thing in the lamb thread

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by 150 · about 5 hours ago

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 1:42 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 · about 5 hours ago

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 3979 · about 5 hours ago

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 1:16 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 · about 5 hours ago

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 4:59 PM

spam

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by 5 · about 5 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 3979 · about 5 hours ago

Why does rehydrated gelatin smell like wet dog?

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by 15 · about 5 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 5 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 15 · about 5 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 5 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 432 · about 5 hours ago

Gelatin is very sticky and feels much like a glue when dried between the fingers. Could eating enough of this cause constipation? Could I add something to the broth to make it less likely to act like a glue?

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Ashley_Roze_ 0 · November 08, 2012 at 10:48 AM

no, if anything the gelatinous broth will help with that , but lets just say it was the gelatin (which is probably isn't) you can add water to the broth and it will be more liquid. You might need more magnesium, carbs or fat. I find eating... (more)

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by 300 · about 5 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 5 hours ago

Anyone make gelatin-based/stevia-sweetened sauces for meats? Care to share an outstanding recipe?

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Michael_17 0 · November 05, 2012 at 8:36 AM

Not sure this is what you mean by sauce but when I cook steak and have broths from braises in the frige, that works nicely to degalaze the pan. Just needs attention as the quick boiling might screw it over if you don't watch. This can make a... (more)

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by 3217 · about 5 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 5 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 5 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 5 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 6 hours ago

This for example is 100% Pork Gelatine, I've been putting some under my eyes at night in an attempt to thicken the skin to reduce my dark circles and though it may be wishful thinking I swear it is having some effect. Would there be any benefit to... (more)

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BGottfried 0 · September 10, 2012 at 12:20 PM

Gelatin (and collagen as well) can have some beneficial effects on you: it's been found to reduce joint pain in athletes (and may do so for those with arthritis as well) and can possibly improve sleep quality. (source:... (more)

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