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.)
I'll come back later with links
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.
