![]() When you do have muscle meats, balance them by sipping a home made bone broth, and or making a jelly out of high quality gelatin with it (think roast lamb and mint jelly) or for dessert.When eating meats, go for more gelatinous dishes like osso buco, lamb neck stew and oxtail soups rather than just 'refined' muscle meat all the time (steak or chicken breast).In addition, the anti-thyroid amino acids are released in large quantities during stress and hypothyroidism itself increases the catabolism (tearing down) of protein even though general metabolism is slowed down." - Dr Ray Peat: Gelatin, stress and Longevity. Gelatin contains thyroid-protective amino acids which can help balance the anti-thyroid (thyroid-suppressing) amino acids prevalent in muscle meats (beef, lamb, poultry and fish), mainly cysteine and tryptophan. We throw away the bones and skin and are told not to eat the skin because it has fat in it. However this is precisely here where the gelatin is found. That is right, but we rarely eat whole foods, including whole animal foods. "People have asked me why I recommend gelatin since I recommend eating only whole foods. Using a high powered red light device like this one can be beneficial in the same way. ![]() Consuming dietary gelatin / collagen hydrolysate supports your body in normalising its own collagen production, which results in prevention and reduction of skin wrinkling.Gelatin is a nice change from 'beefy'-tasting broth: neutral in flavour you can add it to anything: sweet or savoury.Gelatin balances the inflammatory protein makeup of muscle meat (eg: a gelatinous stew or steak + homemade jelly).Hormonally, glycine opposes estrogen and favours progesterone sparing (a very good thing).Restricting dietary cysteine, while increasing dietary glycine (through a diet that emphasises things like broth, stew and additional gelatin) produces a greater extension of lifespan than achieved in most studies of total caloric restriction.Used as a major source of dietary protein, it's an easy way to restrict the amino acids associated with premature ageing.Both glycine and proline (another amino acid that gelatin is rich in) are very Liver-protective (aids in Phase 2 Liver detoxification), increasing albumin and halting oxidative damage.This anti-inflammatory amino acid balance helps also to regulate metabolism, maintain lean muscle mass, preserve bone strength and joint mobility and regulate cellular health.It is anti-inflammatory, hydrophilic (hydrating), pro-thyroid, heals damaged intestinal lining (a.k.a. "leaky gut" and allergies) and improves hydrochloric acid insufficiency (weak stomach acid). The major amino acid in gelatin is glycine, which is low in muscle and organ meats.Gelatin (and Collagen Hydrolysate) contains only minimal cystein, methionine and histadine, and no tryptophan: these amino acids are inflammatory, inhibit thyroid function, depresses immunity, decrease the body's ability to withstand stress and are associated with many problems of degeneration and ageing. Collagen Hydrolysate on the other hand can be dissolved in cold liquids and won't gel.Īmino acids make up proteins and the particular ratios of certain amino acids make the protein in question either pro-inflammatory or non-inflammatory to the body when eaten. Gelatin processed further (hydrolysed) becomes what's known as Collagen Hydrolysate, also referred to as Collagen Peptides.īoth gelatin and Collagen Hydrolysate are highly beneficial, the difference being that gelatin needs to be 'bloomed', dissolved with heat, and once cooled will gel (ie: jelly/jello). Incorporating bone broths is one way to replace the missing nutrients, and powdered gelatin is also a handy addition to your pantry, to improve the amino acid profile of your diet to discourage inflammation.Ĭollagen cooked down becomes gelatin. These days we throw away all the good bits. altogether, with the full spectrum of amino acids in one meal. Muscle meat was not generally eaten on its own like it is today a whole joint was stewed - the muscle, bone, skin, connective tissue, cartilage etc. Traditional diets were naturally gelatin rich. Gelatin is basically the cooked form of collagen.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |