BOVINE GELATIN – Healing Foods

What is gelatin? by Linda Paterson

Gelatin is derived from collagen found in the bones, cartilage, connective tissue, and skin of both animals and humans.  Collagen makes up almost a third of all the protein in the human body.  It is a big, fibrous molecule that makes skin, bones and tendons both strong and somewhat elastic.  As you get older, your body makes less collagen and this may present itself with stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity).

Traditional diets are very high in gelatin because they consumed bones and cartilage as a staple meal in homemade bone and meat stocks, soups and stews.  Our grandmothers know that the stock made from meat and bones were a rescue remedy for the sick.  It is well known to aid in digestion and promote muscle strength for athletes.  GAPS promotes the use of stocks and soups as a daily staple to ensure that the nutrients and important amino acids are received.  This can get a little discouraging during the hotter months, however there are several ways you  can receive additional gelatin with Bernard Jensen’s Gelatin powder by mixing into your smoothies, shakes, juice or cooking recipes such as jello/jelly and other desserts calling for gelatin.

Supplementing gelatin will provide you with the added protein and much needed amino acids to help rebuild the cells in the damaged gut wall. Proteins are made of components called amino acids.  The human body is able to synthesize some amino acids on its own: however other important amino acids need to come from our diet. “Essential Amino Acids” are the components that need to come from an outside source.  Edible gelatin contains nine of the ten essential amino acids.

Half of the 18 amino acids in gelatin are considered essential, meaning they cannot be produced by the human body but must be consumed from the diet.  Glycine (for example) an amino acid found in gelatin must be present in order for the liver to efficiently remove toxins from our systems.  Lysine, another amino acid (easily accessible through gelatin), helps the body to absorb calcium and develop muscle protein.

Information and Uses for Bernard Jensen’s Gelatin

Good natural source of natural protein and amino acids. Animal protein powders are easity absorbed by your cells with the benefits of important amino acids to help heal the damaged gut wall.

Good source of collagen to help regenerate aging skin

Anti-inflammatory properties to reduce joint pain and alleviate arthritis

Adding to recipes to help maintain structure such as: jello/jelly, mousse, desserts, cheesecake and making marshmallows.

Aids in the relief of allergies

Strengthens hair and nails

Add your gelatin to a cup of juice, smoothy or stock

This brand is recommended by the Weston A Price foundation and we have chosen this brand because it is derived from grass fed cows not pork.  This product has been minimally processed to reduce or eliminate the occurrence of free glutamic acids. There is no added sugar and the powder has no flavour.

Bernard Jensen’s 100% Bovine Gelatin Powder: Non-GMO, made from cows (not pork) unsweetened and unflavoured.

“The food of a thousand uses”, one level tablespoon of pure gelatin will gel one pint (473ml) of liquid, for the use of any recipe calling for gelatin.

If you haven’t the time or for some reason are unable to make your own bone broth this is a very simple option.