- Grass-fed pasture cattle
- Neutral taste
- Rich in glycine and proline
- Specifically suitable for digestive system
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Gelatin: What is it?
Our bodies are made up of proteins: they are essential for all bones, tissues and other structures. Gelatin is an excellent source of high-quality protein that supports soft tissues such as cartilage and skin.
The body and collagen
With age the natural ability to produce collagen wears off. The skin displays the most visible signs. Beside age, lifestyle factors also contribute to this decline. Proper hydration of the body and exercise are extremely important. With a percentage of about 30%, collagen is the most abundant protein in the body. It is integral to all kinds of bodily structures, making the body a coherent whole from top to bottom.
Without collagen we would not be able to stand or move about. In addition to strength and integrity, collagen also forms a sophisticated communications network that conducts mechanical, electrical, chemical and energetic signals.
Gelatin powder is derived from collagen and is composed of pure protein. It has a neutral flavor and is made from animal skin, bones and other tissues. Gelatin is a natural binding agent and therefore very sticky, like glue. This is the reason why it is widely used in recipes. To health-conscious people, gelatin is very popular for its support of collagen-rich tissues.
Amino acids and gelatin
The special thing about gelatin is that it provides the body with specific amino acids. Its unique amino acid ratio profile sets it apart from other protein sources such as whey proteins, eggs or muscle meats. For this reason, gelatin has specific health properties.
Glycine and Proline
High concentrations of the amino acids glycine, proline and hydroxyprolinemaken render gelatin unique. These three amino acids are present in only small quantities in today’s diet. Few people regularly eat gelatin-rich parts of animals such as bone, skin, tendons or bone marrow. The traditional diet of our recent ancestors still included these parts in significant quantities, however.
For general balance in our diet, consuming sufficient amounts of gelatin seems to be very important. The balance between the amino acids glycine and methionine appears specifically important. Muscle meats contain lots of methionine while collagen contains plenty glycine.
Gelatin and collagen hydrolysate
Gelatin is produced when collagen is broken down. This happens in the making of bone broth, for example. Bone collagen is broken down by boiling water, creating a thick soup of jelly (gelatin). Thus, the latter is just as good as collagen: only the form is different.
In addition to boiled collagen sold as gelatin powder, one can also choose collagen hydrolysate powder. This is a form of collagen pre-digested into peptides using enzymes, that is, into shorter amino acid compounds. As a result, absorption is better and when mixed with a liquid, the product does not form a jelly.
Great Lakes quality
Animals used for Great Lakes collagen hydrolysate hail from Argentina and Brazil. The cattle are kept in animal-friendly ways and are grass-fed. Any use of bio-industrial techniques violates our principles. That is why we only sell collagen hydrolysate from grass-fed pasture cattle or wild cod. The powders are of high quality and are subject to various routine quality checks. Great Lakes products are free of diseases, antibiotics, hormones and pesticides.
Collagen hydrolysate versus gelatine
Gelatin and collagen hydrolysate are largely exchangeable: they consist of the same amino acids. However, there are some small differences to keep in mind:
- Green container
- Rapid absorption by the body
- Remains fluid after mixing
- Ideal for joints, skin and nails
- Consists of peptides
- Red container
- Delayed absorption
- Forms a jelly (pudding) after mixing
- Ideal for the intestines
- Consists of whole proteins
Take 2 tablespoons per day (24 grams). Can be taken at any time of the day, with a liquid of your choice.
Gelatin from grass-fed cattle pasture (US Pharmacopeia quality) †. † Daily Value not established.