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...
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.
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.
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.
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.
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