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How much gelatin?

by 1529 · February 12, 2012 at 09:29 AM

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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274 · February 07, 2012 at 06:05 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.

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40550 · 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?

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