Healing? Let's talk about collagen.
 

A lot of Paleo people are big on bone broth, but I don't the time and my kitchen would make Barbie feel at home. So I use collagen instead.

I like a combo of Great Lakes Gelatin's Collagen Hydrolysate with a flavored "beauty drink" which uses erythitrol. I like Neocell, Beauty Infusion, Refreshing Collagen Drink Mix.

The straight mix is too sweet, and it is an artificial flavor which I'm not used to. Mixing equal amounts (it dissolves well, especially if you use one of those shaker bottles) bring the flavor more into what I like, and I get less of what I don't want.

I used to put the Great Lakes into my hot tea, but then I kept forgetting. This way I tote a container to work and make it a fun part of my day.

Gelatin/bone broth/collagen is great for arthritis, and with its complete amino acid profile, it's what the body needs to heal from inflammation.

I'm not a soda drinker, and I avoid artificial sweeteners. But I get along with erythitrol, and these seem to work well.

However you want to do it, Just Do It. You might be surprised at how well it works.

I add a spoonful of gelatine to my morning tea. But I am retired, and morning is my quiet time, so it was easy to get in the habit. I dissolve the gelatine in some cold water, and then pour hot tea over. The only obvious benefit I've noted is that my fingernails are stronger, but I fancy that my occasional knee pain might be worse without the daily gelatine. (I also add gelatine to various things I cook where possible; a spoonful in soups, along with bone broth, or mixed into the meat for meatballs or meatloaf, or when I make pâté. Having a container handy in the cupboard makes it easy to add.)

I'm a believer, too, Werebear. In Sept 2018, I managed to mysteriously acquire biceps tendonitis doing nothing in particular - it was most likely just repetitive strain. It would NOT go away. After about 8 months, I got fed up, went to the doctor, got a diagnosis and threw the kitchen sink at it. Now it's hard to tell what made the difference to finally heal it, but collagen and gelatin were part of my strategy. I had some every day for a long time.

For Canadians living near a Bulk Barn, they sell plain collagen. It's right near the gelatin.

When I made my Phillipina boss feel my crunchy shoulder (I was in her office to tell her my appointment times) she told me to eat meat and broth for the gelatin. I told her, "I'm one step ahead of you!" We had a nice conversation about traditional foods and broths.

I use Premium Collagen Peptide Powder from Grass Fed Beef Hydrolyzed Protein Peptides and add 2 scoops to my morning coffee, along with 2 scoops MCT oil powder and froth. That's my dairy-free beefed-up Bulletproof Coffee.

The powder is very fine and dissolves into anything with no effort and no taste or texture change.

I have been eating gelatin/taking collegan every day and it seems to be helping my leaky gut. Also seems to help with the occassional knee pain.

Mini-goal 249

I've been doing 20g hydrolyzed collagen from Vital Proteins in my coffee in the morning, primarily to help with thinning hair, but my nails were splitting too. Haven't noticed a difference yet in anything (nail, hair, joints, etc), but will keep going with it.

Anyone have thoughts on if I need to add gelatin too?

It's all the same thing, really. I just regard it as a source of protein. My container of gelatin suggests 24 grams a day, but that's just average.

I've been looking off and on for a bone broth to try for more than a year. Finally found (from a book recommendation: Deep Nutrition, Dr. Catherine Shanahan):

Pacific Foods Bone Broth

Walmart is cheaper than amazon. Found the taste to be bland, so I add a smidgen (1/2 teaspoon?) of Simple Girl Dry Bouillon.

Have you tried Kettle & Fire bone broth?

Max Lugavere recently did a podcast with Justin Mares, the founder and CEO. If you scroll down there's a promotion code.

The Genius Life 82: Bone Broth Benefits and Staying Healthy While Getting Your Dream Business off the Ground
https://www.maxlugavere.com/podcast/justin-mares-82

I usually make my own bone broth. Luckily I have a local butcher who regularly gives various bones and chicken carcasses when I ask.

However, I've also ordered this collagen peptides protein powder. My intention is to use it when I don't have any bone broth ready and available.

I read that as Simple Girl Dry Bourbon and thought, "That would perk things up!" :lol:

Thank you! I'll have to try it.

:)

I take collagen peptides every day and have been for many months now. I can’t say that I’ve noticed any differences or health improvements in any way. I was hoping it might at least strengthen my fingernails but they still break and split about as soon as they reach the bare tip of my finger.

Found a bone broth recipe in The Carnivore Cookbook by Maria Emmerich. Calls for 1-3 day cook time and I was looking at a crock pot on amazon and asked if it could cook on low for 3 days and a crock pot representative said they don't recommend people use it for more than 12 hours. Dosen't make sense to me [shrugs].



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I have an inexpensive slow cooker. I cook bone broth for 24 hours. I've been doing it for years. Works for me.

https://www.amazon.com/Crock-Pot-SC...259&sr=1-5&th=1

I make bone broth in my slow cooker (crock pot) usually on the low setting for around 48 hours at a time. Never had a problem with it.

My crockpot is on for days at a time......
or the stove is on low.

I do think by adding an acid like tomatoes, the leaching continues when stockpot full of bones/ soup sits in a refrgerator.

Chose a whole chicken over chix breasts.....for the bones. ;)

Or . . . . . add ACV, it's great for extracting all the good stuff out of the bones and cartilage and adds a nice taste to the broth.

I've made broth with chicken bones in my crockpot more than once and let it go on low for about 48 hours, and it was just fine. Not sure what that 12-hour limit is for.

I wonder if it mightn't be from concern for the appliance rather than not wanting the broth to cook longer? That said though, I have let my broth cook on low for 48 to 72 hours without any problem.

I use real bones and make a "chicken soup " with the usual herbs : oregano, sage and such. Sometimes garlic and usually powdered onion.

I make real beef stew for the family and I take a serving of broth and meat. yum.

I have concerns about added calcium. Throws off the natural ratios of the different kinds of minerals. Bone match my bones.

Chickens and other laying fowl need the extra calcium. Egg shell is almost pure calcium. Good for the layers, and tomatoes and other veg.

yes, acv is an option !

My tastebuds don't recognize the " nice taste".....they are missing out on something good. Tomato is always acceptable though, lol.

When I make chicken soup, using the whole chicken usually adds a lot of collagen. I usually leave the bones in the pot even when the meat starts falling off and continue cooking on low. You can really see the gelatin when it is refrigerated later.

I always eat the brisket with the broth: that jelly under the fat which results when it is refrigerated is all collagen.

Thanks everyone!

:)

:)

Just out of interest, does that also include the feet?

As chicken feet are not readily available in the UK, I can't always include them, but when I do, there is always a far greater gelatin content in the finished broth.

How often during those 48 hours do you have to check on it and add water?

My crock pot arrives tomorrow.

A few of the bone broth recipes I was looking at has apple cider vinegar as an ingredient. Saw a few that had these two steps:

roasting the bones - 425-450 degrees Fahrenheit roast your bones for about 15 minutes.

blanching the bones - cover with cold water, and boil them for about 20 min


.

I start with making sure the water is almost to the top of the crockpot at the start. I then check and maybe add some more water before I go to bed.

Btw, while I usually cook my bones in the crockpot for around 48 hours, if it's just chicken bones, I only cook them for 24 hours.

I always add a generous splash of ACV or fresh lemon juice at the start as this helps to extract the minerals from the bones.

Some recipes do say to roast raw bones first as it's supposed to improve flavour, but it's entirely up to you if you want to do that. I do occasionally but not every time and I can't say I notice any difference either way.

I don't see the need to blanch the bones, though others here may disagree.

I just put everything into the crockpot, turn it on (the low setting) and let it do its magic.

Thank you! I'm going to try that.

:)