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collagen and PUFAs, Omega-6 FFAs, hormones

by (78422)
Updated November 21, 2014 at 3:09 AM
Created April 19, 2011 at 11:05 PM

Hi all. My question is whether there is a significant amount of PUFAs, et.al. in animal collagen? Specifically pig and chicken skin/cartilage. I have easy access to lots of this substance but am wondering if it is worth the potential detriments to routinely consume? I am thinking that consuming 1 oz. of collagen in this form(skin, catilage-cooked) with each meal would be great for the joints and health. Given the high Omega-6 ratio, et.al in chicken and pig fat would this 'transfer over' to the collagen yielding enough of a load of hormones et.al to be significant RE: inflammation, endocrine state? Those 30 lbs. of pig's feet in the freezer are begging to be picked clean of their skin/collagen...

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2391 · January 24, 2013 at 12:12 AM

Regarding saving the fat from stock, all the recipes I've read recommend discarding it. After thinking about this, I'm guessing that the fat might be damaged from the lengthy cooking time of stock (18–24 hours).

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2391 · January 24, 2013 at 12:10 AM

Is 4 hours enough? All the recipes I've read recommend 18–24 hours of simmering.

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919 · April 20, 2011 at 7:21 PM

cold water to cover the feet, a tablespoon of apple cider vinegar, bring to boil and then simmer for as long as possible - 4 hours or more - the broth which results can be flavoured with whatever vegetables and herbs you desire - then filter at end of cooking for storage

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919 · April 20, 2011 at 7:08 PM

I once saw a sow eat a whole chicken, feathers and all, which quite put me off of pork for several months.

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3417 · April 20, 2011 at 1:24 PM

You can toss them in a stock if you'd like, but I'd imagine a lot of the PUFAs would transfer over -- not sure if this is actually the case. Personally, that wouldn't bother me because there's nothing better than an awesome stock. It's worth the 6's.

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78422 · April 20, 2011 at 1:06 AM

The pig's feet I boiled were de-skinned adn the skin stowed in thr fridge as 'gelatin'(I had intended to have 1 oz. per my 4 meals per day). Is skin no longer in when its chicks and hogs?

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78422 · April 20, 2011 at 1:04 AM

Do you have a recipe for the broth? (I'm sure I coul;d research it but...)

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24523 · April 19, 2011 at 11:28 PM

...I don't know!

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78422 · April 19, 2011 at 11:21 PM

Factory-raised animals fresh from the killing floors in Sunny Manitoba, Canada(Country Meat out of Steinbach, MB). 30 lbs. in a big freezer for 1/3 of the year.

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78422 · April 19, 2011 at 11:20 PM

Thanks for the response. Is 4 oz. really too much? Its in like skin as they say... P.S I never overthink, simply think over(a, b, c...n)...

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19220 · April 19, 2011 at 11:09 PM

30 lbs of pigs feet? :S

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25467 · April 19, 2011 at 11:06 PM

depends what the animal ate......go find out and re post and I will answer you. Give me a total breakdown of the animals diet for its entire life span until it was sacrificed for you.

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3 Answers

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24523 · April 19, 2011 at 11:13 PM

Short answer, yes. (PUFA in skin, not collagen)

Skin has lots of omega-6. When supplement companies make gelatin/collagen supplements, they extract the protein out of the mix and make it into a powder.

I don't see the need to consume one ounce of cartilage with each meal though. You might, perchance, be overthinking things a bit?

77877f762c40637911396daa19b53094
78422 · April 19, 2011 at 11:20 PM

Thanks for the response. Is 4 oz. really too much? Its in like skin as they say... P.S I never overthink, simply think over(a, b, c...n)...

21fd060d0796fdb8a4a990441e08eae7
24523 · April 19, 2011 at 11:28 PM

...I don't know!

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3417 · April 20, 2011 at 12:46 AM

There is exactly 0 PUFA in collagen. It's pure amino acids (glycine, lysine, arginine, if I remember correctly) with some extra -OH groups tossed in for superstructural integrity between collagen fibers.

The cartilage should have a negligible amount, if any. Cartilage is mostly a proteinaceous secretion from cells embedded within the cartilage.

The skin will contain a significant amount of PUFAs as it contains a significant amount of lipids. Not sure how much of this leeches out into stock, but you could always chill the stock and throw away the fat that freezes at the top to take care of this issue. If you make beef stock, save that fat. Free, extra-rich tallow with a favorable 3:6!

77877f762c40637911396daa19b53094
78422 · April 20, 2011 at 1:06 AM

The pig's feet I boiled were de-skinned adn the skin stowed in thr fridge as 'gelatin'(I had intended to have 1 oz. per my 4 meals per day). Is skin no longer in when its chicks and hogs?

Cf626d3fba66c18297b3f1116a920e58
3417 · April 20, 2011 at 1:24 PM

You can toss them in a stock if you'd like, but I'd imagine a lot of the PUFAs would transfer over -- not sure if this is actually the case. Personally, that wouldn't bother me because there's nothing better than an awesome stock. It's worth the 6's.

00cd3b6f51530a6832fcda1712edbec3
2391 · January 24, 2013 at 12:12 AM

Regarding saving the fat from stock, all the recipes I've read recommend discarding it. After thinking about this, I'm guessing that the fat might be damaged from the lengthy cooking time of stock (18–24 hours).

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10919 · April 19, 2011 at 11:53 PM

Why not make a broth out of them and skim the fat off? Then you'll get all the good gelatin w/o the pufa's

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78422 · April 20, 2011 at 1:04 AM

Do you have a recipe for the broth? (I'm sure I coul;d research it but...)

2f54dbe892ec89b12d1db686568e885a
919 · April 20, 2011 at 7:21 PM

cold water to cover the feet, a tablespoon of apple cider vinegar, bring to boil and then simmer for as long as possible - 4 hours or more - the broth which results can be flavoured with whatever vegetables and herbs you desire - then filter at end of cooking for storage

00cd3b6f51530a6832fcda1712edbec3
2391 · January 24, 2013 at 12:10 AM

Is 4 hours enough? All the recipes I've read recommend 18–24 hours of simmering.

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