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How much gelatin?

by (1515)
Updated October 24, 2014 at 3:51 AM
Created February 06, 2012 at 11:25 PM

If you use gelatin, how much do you consume to "balance out" which amount of muscle meat?

The theory behind this is balancing proteins for a more favorable amino acid profile, as explained here and here.

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273 · February 17, 2012 at 10:33 PM

@dean, I should also add that I consume about 1tbsn of dissolved gelatin with a muscle meat meal. If the meal contains more than a 4oz. serving of muscle meat, I will up the gelatin by 1/2 tbsn per every additional 2oz of meat. So a 6oz. steak...for example, I would have 1.5tbsn of gelatin with that meal to balance the inflammatory aminos. I would also most likely dissolve it and add it to fresh squeezed juice.

4cef3e34563d751268a800eb9c110594
273 · February 17, 2012 at 10:29 PM

@Dean- On a recovery day, I eat 1g of protein per # of bodyweight, so 135g, 50% of those are muscle meats and the other 50% come from gelatin, eggs, and raw dairy. On a workout day, I shoot for 1.25-1.5g per # of BW, but I strive to eat leaner meats... my rest days are reserved for more fattier meats, so I tend to get 75% of my protein from fish, shellfish, 95% lean ground texas longhorn beef, then the remaining grams come from gelatin, eggs and raw dairy again. This seems to keep my results consistent as well as healthy digestion. I dont deviate from this too often. Hope that helps!

2870a69b9c0c0a19a919e54cb3a62137
1515 · February 12, 2012 at 9:49 AM

Thanks for you reply. How much muscle meat do you consume on an average day?

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2949 · February 12, 2012 at 9:47 AM

Jeesh, Ray Peat's is a verbose article. Is there an executive summary of it somewhere?

2870a69b9c0c0a19a919e54cb3a62137
1515 · February 12, 2012 at 9:46 AM

I added links explaining this to my question.

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273 · February 07, 2012 at 7:10 PM

I suppose I should have clarified that, thanks! I do dissolve it in hot (heavy simmer) water first. I use 1/8-1/4Cup of water depending on the amount of gelatin I am using. I also have both hydrolized and non hydrolized gelatin. When using it in beverages, I stick with the hydrolized. If you have symptoms of leaky gut, inflammation or another digestive disorder/discomfort, it's probably in your best interest to dissolve it as well. It became a habit for me and now its just sort of an "if it aint broke..." scenerio.

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1026 · February 07, 2012 at 5:24 PM

I eat 1 tbsp of gelatin in the morning, sometimes I replace some of my muscle meat with it.

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321 · February 07, 2012 at 4:34 PM

When consuming gelatin in OJ or milk does it not upset you stomach not being dissolved ?

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321 · February 07, 2012 at 4:31 PM

Good question. I'm presuming that this is based on Ray Peats tryptophan theory. The only amount I have heard him mention is 10-15g before bed for older people who are having trouble sleeping.

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37187 · February 06, 2012 at 11:32 PM

My bone broth stews are pretty high-density, but I'd say they are about 50/50 meat and broth. So, in a nice serving of meat I have at least a cup or two of gelatinous broth.

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2 Answers

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273 · February 07, 2012 at 6:05 AM

I use great lakes gelatin in hot tea, OJ, raw milk and I often times add a tablespoon to 1.5 cups of broth because the bones I get from my local farmer arent extremely gelatinous. I tend to use about 3-5 tablespoons a day. However, I don't shoot for a specific portion of my protein to come from the gelatin, it just ends up being about 20-30g on average.

07243c7700483a67386049f7b67d90a4
321 · February 07, 2012 at 4:34 PM

When consuming gelatin in OJ or milk does it not upset you stomach not being dissolved ?

4cef3e34563d751268a800eb9c110594
273 · February 07, 2012 at 7:10 PM

I suppose I should have clarified that, thanks! I do dissolve it in hot (heavy simmer) water first. I use 1/8-1/4Cup of water depending on the amount of gelatin I am using. I also have both hydrolized and non hydrolized gelatin. When using it in beverages, I stick with the hydrolized. If you have symptoms of leaky gut, inflammation or another digestive disorder/discomfort, it's probably in your best interest to dissolve it as well. It became a habit for me and now its just sort of an "if it aint broke..." scenerio.

2870a69b9c0c0a19a919e54cb3a62137
1515 · February 12, 2012 at 9:49 AM

Thanks for you reply. How much muscle meat do you consume on an average day?

4cef3e34563d751268a800eb9c110594
273 · February 17, 2012 at 10:33 PM

@dean, I should also add that I consume about 1tbsn of dissolved gelatin with a muscle meat meal. If the meal contains more than a 4oz. serving of muscle meat, I will up the gelatin by 1/2 tbsn per every additional 2oz of meat. So a 6oz. steak...for example, I would have 1.5tbsn of gelatin with that meal to balance the inflammatory aminos. I would also most likely dissolve it and add it to fresh squeezed juice.

4cef3e34563d751268a800eb9c110594
273 · February 17, 2012 at 10:29 PM

@Dean- On a recovery day, I eat 1g of protein per # of bodyweight, so 135g, 50% of those are muscle meats and the other 50% come from gelatin, eggs, and raw dairy. On a workout day, I shoot for 1.25-1.5g per # of BW, but I strive to eat leaner meats... my rest days are reserved for more fattier meats, so I tend to get 75% of my protein from fish, shellfish, 95% lean ground texas longhorn beef, then the remaining grams come from gelatin, eggs and raw dairy again. This seems to keep my results consistent as well as healthy digestion. I dont deviate from this too often. Hope that helps!

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41452 · February 07, 2012 at 12:05 AM

Meat itself has up to 6% collagen. (http://en.wikipedia.org/wiki/Collagen) What kind of "balancing out" do you think is necessary?

2870a69b9c0c0a19a919e54cb3a62137
1515 · February 12, 2012 at 9:46 AM

I added links explaining this to my question.

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