I have noticed a substantial difference in my skin tone and smoothness.Īs an added benefit, it gives me extra protein and collagen and helps the absorption of other minerals. In addition to the health benefits above about balancing out amino acids and being a good source of protein, I take gelatin for its skin, hair, and nail promoting effects. (Marketers suggest that eating cartilage or gelatin will build cartilage or other collagenous tissue.) Some of the consumed gelatin does get incorporated into the joint cartilage, but that is a slow process, and the relief of pain and inflammation is likely to be almost immediate, resembling the anti-inflammatory effect of cortisol or aspirin.īecause of its ability to coat and heal the stomach, some experts suggest adding gelatin to the diet to help alleviate food and other allergies. As this great article from a PhD in Biology/Endocrinology (read it!) explains:įor a long time, gelatin’s therapeutic effect in arthritis was assumed to result from its use in repairing the cartilage or other connective tissues around joints, simply because those tissues contain so much collagen. Gelatin has been added to formulas to support joint health, and many people do notice almost immediate joint relief from it, though the reason may not be so straightforward. Source of protein (though not a spectacular one) but its specific amino acids can help build muscle.Great source of dietary collagen (side note: collagen is too large to be absorbed by the skin, so those skin creams are pretty useless… get it internally and use coconut oil for lotion!).Can improve digestion since it naturally binds to water and helps food move more easily through the digestive tract.Can help tighten loose skin (like the kind you get after having six babies in nine years…).Good for joints and can help joint recovery.Price Foundation, there are various health benefits to Gelatin, including: (See some of my favorite recipes below.) Gelatin UsesĪccording to Nourishing Traditions and much of the information I’ve read from the Weston A.
Making bone broth is still a great way to get the benefits of gelatin, but now gelatin and collagen powders make it even easier to add these amino acids to foods and recipes. Our grandmothers did this in their kitchen by using the whole animal for multiple purposes, such as making broth.
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