Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I was recently refered to Peat's article about gelatin and the aminos it contains that are so salubrious, etc. I wonder...if one were to consume mainly skin/collagen/gelatin in place of muscle meat if this would be preferable health-wsie? My concern is protein quality, ie.Bioavailability of protein and the relative quality between muscle meat and gelatin. Also organ meat and its quality has been a topic plaguing my mind as late that I haven't found an adequate answer to through any source on the net. Would some kind soul care to advise whether a "mainly gelatin" diet would be a good gamble. I am concerned with protein quality especially. Having only organ meats and skin/collagen seems like a better idea nutrient-wise than muscle meat...but I just don't know...

flag	asked Apr 14 2011 at 22:09 PersonMan

Do pork rinds count as skin? – Dave S. Apr 15 2011 at 17:23

JEnny · Answer 1 · 2011-05-18 05:58:14Z UTC

gelatin is higher in much higher in arginine than lysine and thus could predispose someone to viral problems, as arginine feeds certain viruses and lysine fights them. This is one of the reasons I think so many people who develop chronic fatigue syndrome and struggle with constant viral problems from EBV, etc. often note that they feel worse eating a vegetarian diet and feel better eating a paleo diet because like gelatin, vegetable protein sources are high in arginine. So I would definitely recommend not to rely solely on gelatin. Gelatin is supposed to be protein sparing but should not be the major protein source.

Jack Kronk · Answer 2 · 2011-04-15 17:47:37Z UTC

I was really wondering the same thing. The only aspect of Peat's article is that the gelatin comes from moose hooves, and as every knows, moose hooves are magnetic, which could affect left brain functionality. And as everyone knows, Australia is made up entirely of criminals, and criminals are used to having people not trust them, as you are not trusted by me, so I can clearly not drink the beef juice in front of me.

Adam Crafter · Answer 3 · 2011-04-15 00:05:13Z UTC

My actual take-away from Peat's article was that gelatin needed to be reintroduced to work together with the muscle meats and organs we consume.

that way we are consuming a better balance of aminos and other components of animals to better serve us for the complete repairs of our body.

There were historical studies done that were checking if the poor could just be fed on gelatin for protein, and their health suffered because it was unbalanced in the other direction. (Muscle meats vs. Connective tissues.)

Links to the studies. They are at the bottom of this link... http://www.westonaprice.org/food-features/513-why-broth-is-beautiful.html

Gelatin first began to fall out of favor in the 19th century when scientists demonstrated that a diet of bread and gelatin alone could not support life.30 The obvious conclusion--that gelatin is not a replacement for meat or other dietary protein--hardly means that it has no place at all in our diets. On the contrary, a substantial body of evidence exists suggesting that gelatin should have a very big place.

I plan to make bone broth more often, and start making interesting dishes with beef gelatin to balance out my amino profile. I will condinue to eat the best muscle meats I can afford. These two major components together should really boost my health and exercise recovery.

And mmmmmm, coconut milk panna cotta is on my mind.

tartare · Answer 4 · 2011-04-14 23:05:49Z UTC

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i don't understand why you just can't eat all three. nose to tail. That's the way nature packaged the animal.

answered Apr 14 2011 at 23:05

tartare
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It is a question of whatis OPTIMAL. Also, if there are drawbacks to one(eg.muscle meat--according to PEAT) then it might be advisable to have the other varieties... – PersonMan Apr 15 2011 at 0:05

yeah i got that nuance of your question. what i meant is that a balance IS optimal, and fortunately the animal comes nicely balanced already, and also you can pretty much hedge your bets eating that way. – tartare Apr 15 2011 at 0:23

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Which part of the animal: nose...tail? Sometimes resources are scarce and one would like to know the causes of things anyway(eg. amino acid composition of various animal parts that are ideally suited to human diet). – PersonMan Apr 15 2011 at 0:42

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no comment. . – tartare Apr 15 2011 at 1:43

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unbelievable... – Jack Kronk Apr 15 2011 at 15:51

dsohei · Answer 5 · 2011-04-14 22:53:32Z UTC

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why dont you try it for at least 30 days and find out?

answered Apr 14 2011 at 22:53

dsohei
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	I've ordered 30 lbs of pigs feet, 25 lbs. of beef liver and 25 lbs. of beef kidney...we shall see. – PersonMan Apr 15 2011 at 0:06
	i eat about 3 oz of raw grassfed beef liver a day. i treat it as a multivitamin. don't eat enough bone stocks though... knuckle is the best imo. – dsohei Apr 15 2011 at 6:23
	Would double the liver predispose me to hypervitaminosis-A? With regard to bone stocks: I have in the oven now a gamut of soup bones from cow limbs(whatever they are called)and have been keepng them in a 'cauldroon'for lack of a better term for approx. 24 hours. There is also a deal of fat/sinew on the bones( I had previously cooked them and stripped them of meat and marrow). Is this the right way to cook "bone stock" or whatever it may be called? I am looking to make a sort of jello if possible... – PersonMan Apr 15 2011 at 21:17
	double the liver of what... 6 oz a day? i would say maybe, but it depends on your activity level and the other things youre eating doing. you know the whole vit A needs vit D thing. i mean, look up the symptoms and try it out, see what happens. maybe even get tested first and then after 30 days. i would also say cycle it, eat 6 days then take 1 day off, and then take 1 week off every 4 weeks. – dsohei Apr 16 2011 at 1:03
	if you already stripped the bones of marrow you may not get a gel. go for 72 hours on a simmer to get a dark stock, then drain and separate any meat parts left over. let the stock cool and any fat will rise to the surface, that is your gel. also after separating you can return it to the cauldron and reduce the stock until its thicker. – dsohei Apr 16 2011 at 1:05

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Thomas Seay · Answer 6 · 2011-04-14 22:43:00Z UTC

Eating more organ meat might be a better choice. I don't know either. Keep in mind that Ray Peat in defiance of mainstream medicine holds that serotonin should be lowered, not raised. You can google his site for articles he's written on this subject. That's one of the main reasons he argues for eating more gelatin. I don't know what to make of this argument, but it's worth investigating. If you have any questions, he has on his site a means for sending him questions. He may take a couple of days to get back to you, but he usually does get back to people, in my experience.

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