Featured Food: Gelatin

I’ve turned into a bone broth/gelatin fanatic, and with good reason as this traditional base has been used for years and is at the heart of old-time health and healing. As Sally Fallon puts it,

A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces. 

Pretty impressive, eh? What is gelatin? Collagen denatured by heat. It is rich in the goodness that we discussed yesterday: proline, hydroxypoline and glycine. Although it does provide protein, it is not a good choice for protein in and of itself, as it is lacking in many other essential amino acids. This doesn’t mean we shouldn’t use it. Research dating back from early in the prior century, notably observed by Gotthoffer, here are some of the things they have found beneficial about gelatin:

  • for rapid weight loss (whether caused from disease like cancer or from fasting) it offers a sparing property that makes the body less likely to steal vital protein from your muscle stores
  • ‘peptogenic’ it promotes digestion
  • in 1905 Eric Cohn had this to say about its effect on the GI, “Gelatin lines the mucous membrane of the intestinal tract and guards against further injurious action on the part of the ingesta.”
  • studies by John Prudden found that it helped improve rheumatoid arthritis and other degenerative joint conditions (with therapeutic doses)
  • used since the 1920’s to treat Celiac’s Disease
  • Edgar Cayce said it helped in assimilation of vitamins, helped in gland function and optimized energy and health
  • helps the liver (remember glycine helps with detox)
  • positive affects on stronger bones
  • improve milk digestion
  • babies (remember glycine is important for growth) feed gelatin enriched formula demonstrated less allergic symptoms, vomiting, colic, diarrhea, constipation, and respiratory ailments than those given just cow’s milk

So why aren’t we using gelatin and broth all the time? Probably because most beneficial traditions, its gone to the wasteside, been demonized and replaced with something manmade (gelatin at the store contains MSG). A nice homemade gelatin broth is a beautiful thing (don’t destroy it by microwaving it either), and can be a treasured commodity to make soups and sauces. Don’t forget that in order to get the benefits and for the amino acids to be utilized, fat-soluble vitamins like K, D and A must be present (animal products, butter, etc.) They’re easy and pretty inexpensive to make on their own. Soak bones in water and vinegar for an hour or two (roast bones a little before hand). Bring to a boil and skim off the top. Add whatever veggies and herbs you desire and allow to simmer overnight, or for several hours. Enjoy! For more on our fat-burner weight loss programs check out our website at bodychange.net.

This entry was posted in Foods, Longevity, Nutrition, Physiology, Weight Loss and tagged , , , , . Bookmark the permalink.

2 Responses to Featured Food: Gelatin

  1. Pingback: Children’s Week: Pre-Conception, Pregnancy and Lactation | Body Change Wellness – Indiana

  2. Rodger Turrubiartes says:

    Strong bones do come from good genes but supplementation of Calcium and Magnesium do come in handy. ”

    Remember to look at this useful blog site

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