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 that I liked, ie it helped slow/smooth food and stimulant(caff/ephedrine) digestion; I also am very convinced that gelatin is extremely beneficial nutritionally, in addition to being a good 'gelling agent' for slowing down digestion and coating esophagus/stomach)
ANYWAYS, I make really good broths only 2 or 3X / month, and am pretty much relying on my Knox at this point - I'm taking at least 1 packet a day (usually going through ~35 packets a month) of the 7g standard packets, and am starting to worry if this is too much? (I think my concern isn't about 'gelatin' or the amino's in it per se, but rather about consuming so much of an 'industrial' gelatin product, where I have no idea what the producer's acceptable contaminant/etc rates are, and am kind of concerned that taking so much of a 'mystery gelatin' like Knox may not be the best idea)
OTOH, I cannot afford (time or finances) to consume this much gelatin and be sure it's organic, locally-raised, home-processed from grass fed/finished livestock. So I'm posting this to help understnad where my 'happy-medium' should be!
Cheers and thnx in advance!!
I'd stick to broth & leave the processed stuff well alone, i read one report on the net recently where this girl stated that her mother ate a famous brand/store bought gelatin for years & years eventually she died of mad cow disease, now, i HATE fear mongering, im not even suggesting it was related, but her own daughter thought it was. I wouldn't touch anything expect broth from grassfed beef/lamb/pastured pork.
While I haven't bought it myself, I planned on getting Great Lakes Gelatin, which is made from grass-fed cows (or pork if you get the Kosher version).
I too have been doing the Knox packets for the time being, until I order the Great Lakes.
Or, just make more broth in bigger batches and freeze in smaller batches so you can have it on-hand whenever needed.
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 amino profile, emulating eating the whole animal as nature intended.