Hello dear readers!
Today I would like to talk about collagen. For several years I have tried different brands of collagen, including the highly acclaimed Japanese. As for the results (when dry skin becomes normal, etc.) - in combination with normal care and nutrition, it is difficult to attribute something positive to collagen.
A couple of months ago, I learned an interesting fact from a sports doctor who works in a decent fitness club. Weightlifters, bodybuilders and other athletes add regular gelatin to their diet, which can be purchased at any supermarket. And they see no point in overpaying for imported collagen powder, which costs several times more.
I decided to conduct an experiment: for a month I consumed regular gelatin every day (in the form of powder or broth, added to rice). And I didn’t regret it! Not only that I finally forgot that there are some kind of inflammation on the skin (but here it is not worth giving all laurels to gelatin), so it also improved digestion.
I can safely say that I didn't notice the difference: drink Japanese fish collagen from Otsuka or Shiseido in a course, or add regular beef gelatin available in any store to your diet.
Both options are working. The second one is simply more accessible to many. After a month, skin improvements are noticeable, especially by third parties: your husband, girlfriends or acquaintances will definitely say that you are prettier.
And now, as many of my readers love, a little useful boring about gelatin, with all the links to scientific sources (for the most curious beauties).
Collagen and gelatin: what's the difference
Both are protein.
Collagen is a structural protein of animal origin, it makes up more than 30% of the total number of all proteins of an animal body. And gelatin is proteins formed as a result of hydrolysis (roughly speaking - splitting) collagen.
Therefore, it is very strange to meet the passage on the Internet that gelatin is absorbed heavier than collagen. Because gelatin is simpler in molecular composition. Our digestive tract does not need to spend extra enzymes on protein breakdown, as is the case with collagen.
Our grandmothers did the right thing by feeding us jelly
It is very strange that gelatin rarely appears in our various diets. While progressive Western nutritionists are held in high esteem bone broth (bone broth).
Bone broths, chicken and pork cartilage complement the diet very well, no worse than fillet. There are more than enough amino acids and micronutrients (read more in a scientific article by physiologist Ray Peet - here).
The only thing that is not in gelatin is amino acids tryptophan. But it is found in other protein-rich foods. It is foolish to see this as a drawback, because we are not going to consume only gelatin and nothing else, right?
But gelatin contains the following important amino acids, which, for example, relieve inflammation in the joints (and does not heal injuries, as they mistakenly write on the Internet): about a third - glycine, 16% proline, 14% valine and hydroxyproline, 11% glutamic acid. There is a whole scientific article about this (read here).
Of course, which amino acids are more in the composition, and which ones are less, depends on the nature of the formation of gelatin (fish, pork, beef, etc.) and methods of its production. But all this is not so important, unlike the fact that any gelatin contains a lot of glycine. And our body "produces" less than the norm, so glycine should be replenished with food. Read about it here.
Good intestinal microflora grows well on gelatin. And gelatinous tannate relieves inflammation of the mucous membrane of the large intestine (research - here). In 2020, I hope everyone already knows that our "beautician from the inside" is the intestines. If there are problems with him, then we learn about this by skin rashes, sluggish health and bad mood.
Drinking expensive collagen powder with a course or not is up to you. A similar effect will be obtained if you add gelatin to your diet. Much cheaper and no worse.
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