These foods are high in the amino acid methionine which, in excess, increases the amount of homocysteine in the blood, ultimately increasing the risk for heart disease.įor people who don’t want to give up on meat altogether, one of the best ways to lower homocysteine’s effect on the body is to consume more gelatin, which works to neutralize those compounds. Heart disease is still the number one killer of men and women in the United States, and at least some of that can be attributed to the high amounts of animal products in the standard American diet. That means it essentially exhibits some of the same characteristics of anti-anxiety and anti-depressant meds-but without the side effects. Gelatin contains the amino acid glycine, which is considered an ‘inhibitory neurotransmitter’. That’s a lot of prescriptions, but gelatin can provide an all-natural treatment. Improves moodĪccording to the Anxiety and Depression Association of America, 18% of the American population (a total of 40 million adults) suffers from some form of anxiety disorder. That’s because the gelatin can help reduce and prevent inflammatory responses in the joints, which reduces pain and stops further degeneration. Research shows that, when supplementing with gelatin, people suffering from arthritis, joint pain or other bone-related issues can see symptoms improve. In fact, the extreme popularity of bone broth is due, in part, to the gelatin it contains, which is known for its numerous health benefits. Today, though, gelatin is back on the scene-this time as a key component of a healthy diet.Īs many Americans search for all-natural solutions to countless diseases and disorders, many are finding that sticky, gelatinous quality of gelatin-made from the dried and ground skin, bones and tissues of animals-is good for more than just thickening jellies, desserts and candies. Of course, if you still have questions, then please email us, and we will do our best to assist.Decades ago, most people knew gelatin as the binding agent in molds of neon-colored jelly-like substances studded with chunks of fruits and vegetables, or as the secret ingredient in those little chocolate pudding cups. We hope this will help with the understanding of the differences and will allow an explanation to others who will enquire. When you mix it with certain enzymes it creates a different product by splitting the amino acid chain at different points. Collagen is a hydrolysed (broken-down) form of Gelatin. Try mixing blue with it then you have purple. Red is still red but when you add yellow with it the colour changes to become orange. OR It could be like mixing different colours. Essentially, they are the same product but are processed differently, allowing people to cook in various ways and make different meals. When buying meat at a butcher, you could choose to purchase steak or mince. By splitting the amino acid chain in varied and unique places this enables the powder to be produced with specific and unique molecular weight, size and structure - There for providing a different product to work differently in the body. During the processing and manufacturing of our Collagen products, different enzymes are utilised this allows the amino acid chain to be split at distinct points. This process is what makes each of the powders individual and unique. The differences come from where and how the amino acid chain has been split.
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