We'll admit that bone broth is a much more appetizing way to consume collagen than how cavemen used to do it. For athletic people looking for a post work out protein boost, collagen and gelatin are a great after workout option that will not only give a powerful dose of instant protein but can also aid in the repair and recovery of the muscles and connective tissues. Gelatin is also suggested to have been one of the first foods used medicinally in China because it is shown to be great for people with food allergies or sensitivities. This is why the doctor-developed-diet called GAPS, which is used to heal ailments such as "leaky gut", incorporates lots of bone broth. Aside from its awesome amino acid content (like proline and glycine), and a hefty amount of protein, gelatin, and collagen may also have intestinal healing effects. As a result, there are many collagen supplements on the market today. Why would someone want to incorporate gelatin or collagen in their diet?īecause collagen is the main protein that makes up most of the connective tissue in our body and we don't produce as much collagen as we get older, there is evidence that consuming it can benefit our joints, bones, skin, and other connective tissues. Some people find the texture of gelatin undesirable when added to their smoothies or tea for instance, but for making pudding, gummy candy, sauces, soups, or homemade jellies and jams it's gelicious! You can add collagen hydrolysate to pretty much anything as a way to consume, where gelatin has slightly more specific applications due to the gel-like texture it creates. Another difference is that collagen hydrolysate will dissolve in cold or hot liquids, unlike gelatin that will only dissolve in hot liquid. However, it will not "gel" like gelatin so it doesn't have the same cooking applications. Some people feel that collagen hydrolysate is easier to digest because of its smaller protein particle makeup. Both gelatin and hydrolysated collagen have the same amino acid profile and protein content to benefit from but come in different structures with different application benefits. Gelatin can be even further broken down into finer protein particles called collagen hydrolysate, also known as hydrolyzed collagen or collagen peptides. Gelatin is the reason a good broth will gel to a solid when it cools. When you cook collagen, say when you simmer bones to make broth, you are turning the collagen from the bones into gelatin. Raw collagen is the primary protein that makes up most of the connective tissues in the body, like ligaments, tendons, muscles, joints, skin, and bones. So what's the big deal with bone broth these days? The answer has to do with gelatin and collagen.
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