Amazing Ampalaya

MANILA, Philippines —  Is ampalaya really effective in treating diabetes? What are its other medicinal properties?Lyn_l@yahoo.com
A: Yes, ampalaya or bitter melon (Mormodica charantia) has been proven to be effective in lowering the blood sugar of people with non-insulin dependent or type 2 diabetes, the type of diabetes that afflicts 90 to 95 percent of all diabetics.
A substantial number of scientific studies on the effect of ampalaya on blood glucose levels have already been undertaken. The most compelling of these is a 10-year trial, which was conducted by the Philippine Council for Health Research and Development (PCHRD) that compared ampalaya leaves with the anti-diabetes drug glibenclamide. The results of the trial showed that the blood sugar lowering effect of a 100 milligram per kilo dose per day of ampalaya is comparable to 2.5 milligrams of the anti-diabetes drug Glibenclamide taken twice a day.
The sugar lowering effect of ampalaya applies to the leaves of the plant whether eaten as food or taken in the form of tablets, capsules and teas. There are no conclusive studies on the effect of the fruits and roots yet.
Ampalaya tablets, capsules and teas abound in supermarkets and drugstores, but diabetics who wish to benefit from ampalaya need not buy these products. They can cultivate the plant or buy it fresh and make their own preparation.
To prepare ampalaya extract, the Department of Health (DOH) suggests the following steps:
• Wash and finely chop ampalaya leaves
• Add six tablespoons of the chopped leaves in two glasses of water
• Boil the mixture for 15 minutes in an uncovered pot
• Cool down and strain
• Drink 1/3 cup of the solution three times a day.
Alternately, ampalaya tops can be steamed and eaten (1/2 cup twice a day).
Incidentally, the standard treatment for controlling type 2 diabetes includes diet, exercise and anti-diabetic medications. Hence, regular intake of ampalaya alone will not be able to control the blood sugar of most diabetics. People with the disease must still exercise and stick to a diabetic diet. Furthermore, for many diabetics, other medicines might have to be taken. In any case, regular intake of ampalaya will, at the least, lower the dose requirements for other anti-diabetic drugs.
The blood sugar lowering property of ampalaya is attributed to its content of momorcidin, a substance that is sometimes called plant insulin. This is also the substance that is responsible for the bitter taste of the plant’s leaves and fruits.
As to the other medicinal properties of ampalaya, books and articles on Philippine medicinal plants list several diseases where the plant is apparently beneficial. Reportedly, extracts from the leaves or roots shrink hemorrhoids. The leaf extract is supposedly also a good antitussive (i.e., anti-cough) and antipyretic (i.e., for fever). Likewise, it is purportedly, a good a purgative and anthelmintic (i.e., against roundworms). Moreover, it has some antimicrobial activity and can help heal infected wounds. Furthermore, it is reportedly effective in alleviating liver problems and in treating sterility in women.
Lately, some reports claim ampalaya has substance Q, which is of some value in the treatment of HIV/AIDS.
However, none of the above-enumerated supposed other medicinal uses of ampalaya have been scientifically proven. But this does not necessarily mean that the claims are not true. It’s just that the plant has not been studied extensively enough yet.

What Causes Cancer and How to Protect Or Help Yourself In The Fight Against Cancer



The main cause of cancer was officially discovered before 1923, and the person who made this discovery won the Nobel Prize for medicine in 1931. Very few people in the world know about it, but unfortunately, the truth is hidden from the public.
In 1931, the German scientist Otto Heinrich Warburg (1883 1970) received the Nobel Prize for finding the underlying cause of cancer. Dr. Warburg discovered that cancer is the result of anti-physiological way of life.
Anti-physiological way of eating (mostly food that is acidifying) and physical inactivity, the body creates an acidic environment that is poorly oxygenated.
Cellular acidity displaces the oxygen, andthe lack of oxygen in the cells creates an acidic environment.
Dr. Warburg said: “The lack of oxygen and acidity are two sides of the same coin: if someone has one, it also has the other”.
If you have high acidity levels, you will automatically have a lack of oxygen in the body; if you lack oxygen you will have acidified body. Acidic environment is an environment without oxygen.
“If you take away 35% of oxygen from a healthy cell, you can turn it into a cancer cell in two days,” claimed Dr. Warburg.
“All normal cells have an absolute need for oxygen, but cancer cells can live without it. This is a rule without exception. ”
Tumor tissues are acidic, while the healthy tissues are alkaline.
In his work “The metabolism of tumors,” Dr. Warburg showed that all cancerous forms fulfill two basic conditions: blood acidity and hypoxia (lack of oxygen).
He discovered that tumor cells are anaerobic (do not breathe in oxygen) and cannot survive in the presence of high concentrations of oxygen.
Tumor cells can only survive with the help of glucose and in an environment that does not have oxygen.
Therefore, cancer is nothing more than a defense mechanism that our cells use in order to survive in an acidic environment without oxygen.
Healthy cells live in alkaline environment full of oxygen, which allows its normal functioning. Tumor cells live in an acid environment poor of oxygen.
The acidity and alkalinity of the organism depends on the food.
After the process of digestion has finished, the food, depending on their nutritional profile, creates the conditions of acidity or alkalinity in the body.
In order to put it in simpler words, the alkalinity of the organism depends on what we eat.
An acidic or alkaline condition is measured on a PH scale from 0 to 14, where 7 is the neutral zone. From 0 to 7 is acidic, and 7 to 14 is alkaline.
In order to function successfully, our cells should have a slightly alkaline pH, slightly above 7.
In a healthy individual, the blood pH is between 7.40 and 7.45.
The blood constantly regulates itself to prevent inflammation in the metabolic acidity.
However, some foods are acidifying the blood andpollute the body.
Food that is acidifying the body
  • Refined sugar and all of its derivatives. It is the worst from all because it does not contain protein, fat, vitamins, minerals, only refined carbohydrates, which damage the pancreas. Its pH is 2.1 (very acidic).
  • Meat (all types)
  • Animal products -- milk, cheese, cream, yogurt, etc.
  • Refined salt
  • Refined flour and all its derivatives such as pasta, cakes, biscuits etc.
  • Bread
  • Margarine
  • Caffeine
  • Alcohol
  • Tobacco
  • All industrially processed and canned foods, which contain preservatives, artificial colors, flavors, stabilizers, etc.
  • Antibiotics and generally all kinds of medications
Foods that are alkaline
  • All the raw vegetables. Even though some of them have a sour taste, they change when they are entered in the body and become alkaline.
  • For example, lemon inside the body has a very high degree of alkalinity. (Do not be fooled by its very sour taste).
  • They are very alkaline.
  • Whole grains: the only alkaline whole grain is millet. All the other plants are slightly sour, but for an ideal diet you need a certain amount of acidity so it means that it is healthy to consume some whole grains. All whole grains need to be cooked before consumption.
  • Honey has high alkalinity
  • Green plants contain chlorophyll, which has high alkalinity.
  • It is important for the production of oxygen. Be always well hydrated, and drink small sips of water throughout the day.
  • Exercises help maintain the alkalinity of the body because they provide oxygen. Sedentary lifestyle is destroying life.
Chemotherapy does not cure, it rather worsens the acidity of the body.Chemotherapy is acidifying the body to the extent that it must reach out to the alkaline reserve of the body, in order to neutralize the acidity of vital minerals (calcium, magnesium, potassium) embedded in bones, teeth, limbs, nails and hair.
For this reason, we see changes in people receiving chemotherapy, including hair loss.
Other medications can also worsen the acidity of the body, so they should be avoided as much as possible.
The correct ratio of pH
As pointed out, it is nearly impossible the cancer to appear in a person who eats healthy, drinks plenty of clean water and exercises.
To be properly fed, make sure your diet is 60% alkaline, and avoid products that are mostly acidic, such as soft drinks, sweets and fast food.
Do not abuse the salt and use it as little as possible.
If you are sick, it is ideal that your diet is 80% alkaline.
If you have cancer, the advice is to alkalize the body as much as possible. This can be achieved with the help of proper diet, exercise, avoiding stress and additional input of chlorophyll.
Expert opinions
“All the so-called natural deaths are nothing but the terminal point of high body acidity,” -- George W. Crile of Cleveland, one of the most renowned surgeons in the world.
“The innumerable names of the diseases are not important, but the fact that they all stem from the basic causes is -- too much acidity in the body.” -- Dr. Theodore A. Baroody, book “Alkalise or die” (“Alkaliseor Die”)
“Increased acidification of the body is the cause of degenerative diseases. If there is an imbalance and the body begins to store toxins and acidity to a greater extent, your body will start to experience diseases “- Dr. Robert O. Young.

The art of food supplement



Sunday, January 29, 2017
By CLAUDE ALBERT MOTOOMULL

PEOPLE in this generation are now very aggressive to accomplish assigned tasks. We sometimes forget to eat the exact meal requirement for us to stay healthy and avoid getting sick, we sometimes mostly rely on instant food. Correct meal nutrient is the most important thing to consider in attaining the exact diet and healthy living. But if we follow the correct food requirements needed to consume in our body, from different books or nutrient experts. We may ask ourselves, could I eat all this food in a day?

Here are some examples of foods we need to eat to stay healthy, as introduce by one popular food supplement nowadays:

Vitamin C – (1,300 mg equivalent to 18 oranges)
Zinc – 20 (mg equivalent to 10 whole chickens)
Iron – 20.5 (mg equivalent to 1 serving of chicken liver and beef)
Calcium – 1,300 mg (equivalent to 5 serving of yogurt)

If we all eat all the foods stated above I don’t think we can do that in a day. We might end up being bloated or just vomit. This time, aside from eating healthy and ensuring to prepare the right food, we also need a very reliable and tested food supplement that can help us provide more nutrients needed in our body to meet the daily requirement. Nowadays there are lot of popular brands of food supplement in our market that are being offered.

Here are some steps to know if you want to choose the high quality brand which will give you the exact and fit food supplement.
1. Research the internet if it’s legitimate.
2. Know if majority of the feedback of the products are positive.
3. The price is not that cheap, effective and good brands are sometimes costly but you can feel the effect.
4. The product must have lots of experience self-testimonies and feedbacks of its effect.
5. The agent of the products is not too aggressive on sales and explains the content in an understandable and simplified manner.

The good thing about food supplements in my own view is that it can offer nutrients you need, without consuming the food you don’t want to eat. Like my preferred vitamin, it offers better sleep quality, extra stamina, younger looking skin and regular bowel movement due to combined nutrients.

Sometimes we don’t really need the medicines to cure or ease the pain we feel. We just need the proper nutrients to nourish our body in order to cure the ailment and body problems we endure. Don’t forget that still nutritious food we eat is more important.

Food supplement is not substitute of food, it’s a support to provide us more nutrients in order to improve our immune system which result to environment pollution. One of my friend said, to stay healthy, it takes discipline in our food intake and choosing the right food supplement that fit our needs. It’s hard at first, but sooner it will become a habit. In my own opinion I still believe on the popular saying, “the greatest wealth is HEALTH”.

8 PROVEN HEALTH BENEFITS OF GRAVIOLA


The Amazon is one of the most diverse regions of the world containing an endless amount of plant life much of which has a great amount of therapeutic benefits. 
One such tree is the Graviola tree (Annona muricata) which produces a small, prickly green fruit long enjoyed and prized for its many healthy benefits.
You may not have heard of graviola or you may be familiar with one of its alternative names; soursop, cherimoya or guanabana. Graviola is a fruit tree which grows in Central and South America and its fruit, leaves and bark have all been used traditionally to treat a range of health disorders from rickets to diabetes.

Some more recent research points to its potential ability to fight cancer. 
So what makes graviola such a desirable and beneficial plant and is it really the superfood that many claim it to be?

The graviola fruit is a rich source of vitamins B1 and B2 and also vitamin C. The fruit also possesses a number of healthy and essential minerals such as calcium, zinc, potassium magnesium and phosphorus
. It is not only the fruit that is good for you; the bark, leaves and the stem are a great source of antioxidant which help your body to repair the damage inflicted on its cells by infamous free radicals.

Considering its rich and healthy content, it is not surprising that graviola has been consumed for so many years by certain South American cultures.
 It might have taken a while, but the Western world is now beginning to catch on and graviola has caught the eye of researchers and it is now increasingly available in several different forms.

TRADITIONAL USES AROUND THE WORLD

Graviola has been used extensively in certain areas of the world and its traditional uses include the following:
  • In PeruThe leaves are brewed and used to treat inflammation of the mucus membrane and to help get rid of mucus in the nose, throat or lungs.
  • In the Amazon regionThe root and the leaves of the Graviola tree are used to control blood sugar levels in diabetic patients.
  • In the CaribbeanTea is made from the leaves of the tree for coughs, flu symptoms and asthma.Breastfeeding mothers make sure they eat its fruit to promote milk production.
  • In many parts of South AmericaThe juice is used to treat dysentery and scurvy while the bark and roots are used as a sedative.

mig-mystery-fruit

MODERN USES OF GRAVIOLA

While there has been a relatively large amount of laboratory research into the potential of graviola for cancer, many of the other benefits listed below are based on anecdotal and traditional use. Scientific research into the therapeutic benefits of graviola is slim and the information given below is not meant to replace medical opinion.

1. CANCER

Much of the recent literature related to graviola has been inspired by recent research into its ability to fight cancer. The Graviola fruit is rich in Acetogenins, which are unique to this plant family. Acetogenins appear to have anti-tumor effects in animal studies.
According to its advocates, graviola extract has been effective against several types of cancer including breast and liver cancer cells though up to now there has been no human research to confirm preliminary studies. (1)
However, laboratory and animal tests have shown a lot of early promise and seem to support its traditional use in the treatment of cancer. Research into the anti-cancer potential of graviola has demonstrated several potentially worthwhile findings. (2) (3)
It must be noted that no trials have ever been conducted on humans and the FDA have not approved its use as a cancer treatment. The best known and most comprehensive studies were carried out by the Purdue University’s School of Pharmacy and Pharmaceutical Sciences and these claims that you can find quite easily with a Google search can be summarized as follows.
  • It has the ability to target and destroy malignant cancer cells in 12 different types of cancer.
  • Certain of its compounds were many times more powerful in slowing cancer cell growth than the commonly used chemotherapy drug; Adriamycin.
  • Graviola extract is selective. It only kills cancer cells and leaves healthy cells unharmed.
More clinical research is certainly necessary to confirm these claims and we can only hope that it will happen in the future.

2. IMMUNE SYSTEM SUPPORT

We all know the importance of a healthy immune system and graviola is said be able to boost the immune system and help to keep illness at bay. Those with a weak immune system might benefit from graviola.

3. DIABETES

Graviola has been used for centuries in South America to regulate blood sugar levels in diabetic patients and there is some preliminary modern research that suggests it might well be effective. Certain ingredients in graviola which include phytochemicals might be able to prevent spikes in blood glucose and help to regulate glucose levels.
In one study published in 2008, diabetic rats given graviola for a two week period demonstrated near normal blood sugar levels by the end of the trial without being treated with any other diabetes medication. (4)
Another study showed that diabetic rats fed with graviola also exhibited higher antioxidant levels in the blood as well as healthier livers and a reduced level of unhealthy blood fats. (5)

4. IMPROVED DIGESTIVE SYSTEM

Graviola has antiviral and anti-parasitic properties and has been traditionally used to promote digestive health. Graviola might be used to treat constipation, diarrhea and promote regular bowel movements. Graviola fruit is also eaten traditionally to eradicate intestinal worms and other parasites.

5. ANTIOXIDANT PROPERTIES

Graviola has antioxidant properties which gives it a number of potential regenerative applications. It can help prevent and repair cell damage and reverse some of the telltale signs of aging such as wrinkles and other skin blemishes.

6. INCREASED ENERGY

I retain a healthy dose of skepticism over this claim but there is some anecdotal evidence that suggests graviola can help boost energy levels and fight fatigue.

7. GOUT

Another claim is that graviola can reduce the amount of uric acid in your body which would make it a potential remedy for gout.

8. BACK PAIN

Drinking graviola or taking graviola supplements is said to be good for easing back pain and rheumatism but there is no scientific research to confirm these claims.

HOW TO TAKE GRAVIOLA?

Graviola is available in supplementary capsule and liquid forms, make sure that you read the label thoroughly to determine the correct dosage. If you can get hold of the fruit itself, it is easy to prepare and can be enjoyed in any number of ways.

Graviola fruit usually has a delicious, slightly sour taste (hence the name soursop),
 which is quite difficult to pinpoint. You might get hold of a sweeter variety that some people compare to a combination of banana, papaya and pineapple. When ripe simply remove the black seeds and scoop out the pulp. You can enjoy the fruit itself or add it to your smoothie or juice recipe.

WARNINGS AND POSSIBLE SIDE EFFECTS
OF GRAVIOLA

  • Make sure that you consult with your doctor before taking any graviola supplements
  • Women who are pregnant or breastfeeding should not take graviola. There is no research into the safety of graviola supplements on babies or the unborn fetus.
  • Webmd warns against taking graviola supplements because it might kill the brain’s nerve cells and cause mobility problems similar to the movement problems associated with Parkinson’s.

Gelatin: What Is It? Plus 8 Uses and Benefits

Gelatin - Dr. Axe

If you’ve ever had Jell-O before, you’ve come into contact with gelatin whether you realize it or not. What might surprise you is that it’s a lot more than just a creative way to make your dessert jiggle — it’s also a source of important nutrients.
A type of protein derived from collagen, gelatin is found in animal parts that provide us with important amino acids, the “building blocks” of proteins. In fact, its unique amino acid profile is the reason for many of its health benefits, which you’ll read about below.

Top Gelatin Benefits and Uses

So what is gelatin exactly? In the case of food manufacturing, gelatin is made into a dried powder that’s created from isolating and dehydrating parts of animals, including skin, bones and tissue. This might not sound too appetizing, but you likely won’t even know your eating it when you have it because it’s virtually colorless and tasteless.
The reason it’s used in food preparation and as the basis of many jellies, desserts and candies is because it acts like a sticky adhesive, similar to a natural glue. The gelatinous quality of gelatin is actually one of the things that makes it beneficial when we consume it, because this is what allows gelatin to help form strong cartilage or connective tissuethat gives parts of our bodies elasticity. (1)
Thankfully, we can consume gelatin by eating a lot more than just processed desserts. You might have noticed an increase of popularity of bone broth lately. Did you know that this is actually a rich source of naturally occurring gelatin? Bone broth is often used to help clear up food allergies or intolerances, digestive issues, leaky gut syndrome, autoimmune disorders, and more.
One of the reasons is because gelatin provides amino acids like glycine that strengthen the gut lining and therefore lower inflammation. Glycine is used by doctors to help improve digestive, joint, cardiovascular, cognitive and skin health.
In addition, gelatin benefits include the following:
1. Improves Gut Health and Digestion
Similarly to collagen, gelatin is beneficial for preventing intestinal damage and improving the lining of the digestive tract, thereby preventing permeability and leaky gut syndrome. (2) You can think of the gut lining as one of the body’s most important lines of defense, since it keeps particles from food, bacteria and yeast inside the digestive system where they belong and prevents leakage into the bloodstream, which triggers inflammation.
Gelatin can improve your ability to produce adequate gastric acid secretions that are needed for proper digestion and nutrient absorption. Glycine from gelatin is important for restoring a healthy mucosal lining in the stomach and facilitating with the balance of digestive enzymes and stomach acid. When you don’t make the proper amount of enzymes/stomach acid, you can experience common digestive problems like nutrient deficiencies, acid reflux, bloating, indigestion, as well as anemia. Older people often experience more digestive problems because vital digestive juices are lowered during the aging process and worsened by increased stress.
Finally, gelatin is capable of absorbing water and fluids, which helps prevent fluid retention and bloated stomach while improving constipation.
2. Protects Joints and Lowers Joint Pain
Collagen and gelatin have gained notoriety for easing symptoms of osteoarthritis and rheumatoid arthritis. Osteoarthritis is common in older people and considered the leading cause of frequent joint pains. As people age, they tend to develop more stiffness, aches and limited mobility that worsen over time since collagen continues to break down and erode. Gelatin and collagen help stall chronic inflammatory responses, which reduces pain and stops progressive disease that lead to impairments in joint function, such as degenerative joint disease.
Research shows that people with osteoarthritis, joint pain, bone-related problems like osteoporosis, and exercise-related soreness or injuries can all benefit from supplementing with gelatin. (3) In clinical trials, people taking gelatin (around two grams daily) tend to experience less inflammation, less pain in the joints or muscles, better recovery, and even improved athletic abilities compared to people taking a placebo.
3. Helps Improve Sleep Quality
Certain studies have shown that gelatin helps people who continuously experience trouble falling asleep, can’t sleep or who have general unsatisfactory sleep if they take three grams before bedtime. Researchers investigated the effects of gelatin on subjective sleep quality and found that it improved daytime sleepiness, daytime cognitive functions, sleep quality and sleep efficacy (sleep time/in-bed time), plus it shortened the time it took to fall asleep and improved slow-wave sleep without changes in the normal/healthy sleep architecture.
Glycine also seems to improve sleep in a different way than traditional sleep medications or hypnotic drugs, which normally means less drowsiness and side effects the following day are experienced. (4)
4. Lifts Your Mood and Improves Cognitive Abilities
The amino acid glycine is considered an “inhibitory neurotransmitter,” which means it acts similarly to some anti-anxiety or antidepressant medications, only without the unwanted complications and side effects. People use glycine and other forms of amino acid therapy to naturally boost mental clarity and calmness because certain amino acids help lower “stress hormones” like norepinephrine and increase “happy hormones” like GABA.
About half of the inhibitory synapses in the spinal cord use glycine, and research shows that when glycine is not properly metabolized it can result in an increased risk for developmental problems, lethargy, seizures and mental retardation. (5)

Gelatin's amino acid profile - Dr. Axe

5. Improves Skin Health
Worried about your skin developing wrinkles, sun damage, stretch marks and other signs of aging? Here’s some good news: Consuming gelatin (and taking collagen directly) can help improve your appearance thanks to its positive effects on skin health and cellular rejuvenation. Collagen is considered a primary building block for skin and is partially what gives skin a youthful, healthy appearance.
Gelatin is important for the process of renewing skin cells and can also help block your skin from UV light damage, therefore protecting you from free radical damage, wrinkles and potentially skin cancer. One of the reasons we develop signs of aging is because of collagen depletion, which for most of us usually starts when we are in our 20s or early 30s and only continues to accelerate. As we continue to lose collagen, we can develop cellulite, loose skin and fine lines as a result of skin losing its firmness. (6)
The older we get and the more we put our bodies through, the more we could use extra collagen to to buffer the effects of environmental stress we all face. Consuming more gelatin is a smart natural skin care habit because it helps stimulate new and non-fragmented collagen, not only restoring skin’s durability, but also helping you maintain strong hair, nails and teeth.
6. Helps Maintain Heart Health
One of the most beneficial roles that gelatin plays in the body is neutralizing chemical compounds that we acquire from eating meat. Animal products including meat from chicken, beef, turkey, etc., along with eggs, are high in a type of amino acid called methionine.
While methionine has some beneficial roles in the body, in excess it also raises your risk for heart problems and other ailments because it increases the amount of homocysteinein your blood. (7) The more methionine we consume, the more we require other nutrients that help lower homocysteine’s negative effects. High blood levels of homocysteine have been linked with increased inflammation levels and diseases like arteriosclerosis, other forms of cardiovascular disease, stroke, weakened bones and impairments in cognitive functions.
It’s not that you need to cut out all animal products in order to become healthier; rather you need to make sure you balance out the types of nutrients you get from your diet. If you have a diet that’s high in meat/eggs or low in animal products in general (you’re a vegetarian), you want to consume substances like gelatin to make sure you get a range of important amino acids in healthy amounts.
7. Maintains Strong Bones
Our bones require a steady supply of nutrients to maintain their density and strength. Gelatin is rich is nutrients like calcium, magnesium, phosphorus, silicon and sulfur, which help form bones and prevent fractures or bone loss. Those nutrients are also great for bone healing. Researchers now believe that gelatin (collagen hydrolysate) can act like a safe, therapeutic agent for treating osteoarthritis and osteoporosis, even when used long term in chronic disorders. (8)
8. Helps You Feel Full
Just like protein foods and other sources of protein, certain studies have found that taking gelatin supplements (up to about 20 grams) helps increase satiety and control hunger hormones. (9) While it has’t been proven to be a helpful weight loss tool, it seems capable of increasing satiety hormones like leptin and lowering appetite hormones like ghrelin in obese adults.

Collagen vs. Gelatin: What’s the Difference?

Gelatin is a form of hydrolyzed collagen, which means it’s essentially a part of broken-down collagen. Collagen is “the most abundant protein in the animal kingdom” and the major component of connective tissue in the human body, amazingly making up about a quarter of our total body mass. (10)
Collagen is a key builder of healthy skin, muscle, tendons, joints, bones and other tissue in both humans and animals, so when we don’t produce enough it’s no wonder our health suffers big time. Within the body, collagen goes through a series of  steps to break down its long chain proteins into its original amino acids, which are then absorbed and used for collagen synthesis throughout the body.
Collagen and gelatin are similar in terms of their benefits because they contain the same amino acids, but their uses are slightly different and some people digest gelatin a bit more easily. Cooking collagen helps isolate gelatin, and gelatin only dissolves in hot water. It forms a noticeably gel-like substance when mixed with water, but collagen does not. This means gelatin might have more practical uses when cooking, such as making your own jellies or thickening sauces.
To convert collagen from animal parts into gelatin, several processes are used that break down collagen’s intermolecular bonds and release certain amino acids. Extraction of gelatin in food manufacturing is usually done using hot water and acid solutions to hydrolyze collagen into gelatin. Then certain filtration, clarification and sterilization processes usually take place to form the dried, final product, depending on how it’s sold.
Like with most foods or supplements, the less processing it goes through the better it is for you when you consume it. Gelatin degradation is minimized most by deriving gelatin at the lowest temperature possible, which allows it to hold on to its natural peptide structure that provides its benefits.

Gelatin vs. collagen - Dr. Axe


Gelatin’s Unique Amino Acid Profile

Once isolated from collagen, gelatin is made up of about 98 percent to 99 percent protein by dry weight. It’s considered “unusually high in amino acids glycine and proline,” which are “non-essential” (or conditional) because the body makes some of them on its own. The amino acid composition of gelatin is approximately:
  • 21 percent glycine
  • 12 percent proline
  • 12 percent hydroxyproline
  • 10 percent glutamic acid
  • 9 percent alanine
  • 8 percent arginine
  • 6 percent aspartic acid
  • 4 percent lysine
One of the most valuable amino acids we get from gelatin is glycine. Glycine, in addition to other amino acids like proline, is what comprises collagen, which is critical for giving connective tissue throughout the body its strength and durability. Glycine is also important for our ability to naturally detoxify ourselves of heavy metal chemicals or toxic substances we come into contact with through our diet and environment.
Consuming plenty of glycine has been tied to better glutathione production, which is one the of the most important liver-cleansing detoxifiers we have, helping clean our blood and usher harmful substance out of the body.
In addition to supplying glycine, gelatin contains proline, which has some of the following benefits: (11)
  • works with glycine to form collagen and connective tissues
  • assists in the breakdown of other proteins in the body
  • helps with the formation of new cells
  • helps with proper muscle tissue maintenance
  • protects the digestive system from permeability
  • prevents decrease of muscle mass in endurance runners and athletes

Why We Need Gelatin

Wondering if you actually need to supplement with gelatin or add more to your diet purposefully? For most people, the answer is yes. Traditional diets of our ancestors typically included higher amounts of gelatin, since a “nose-to-tail” eating approach of animals was popular.
But today, the average person runs low on gelatin (and other animal-derived compounds like collagen) since many edible animal parts are often discarded. It’s not chicken breast or filet mignon that supplies gelatin naturally; it’s the “gelatinous” parts of the animals that aren’t usually consumed nowadays, including the animal’s skin, bone marrow and tendons.
While we can make some of the amino acids on our own, we might require more as we age and if we have high levels of inflammation, compromised digestion, weak joints or damaged bones.
Another group likely running very low in gelatin is vegetarians. Considering vegetarians and vegans don’t eat most or all animal products, they have no exposure to it on a normal basis. A mostly vegetarian diet might be healthy if done carefully, but it raises your risk for being low in all essential amino acids the human body requires since it eliminates “complete proteins” like meat, fish, and sometimes eggs and dairy.

How to Add More Gelatin to Your Diet

The best way to consume gelatin is to eat animals “nose to tail,” meaning you don’t discard the bones and connective tissue but rather make them into broth or soup. You can do this by simply brewing some bone broth at home using this Bone Broth Recipe.
While eating parts of animals that contain collagen and consuming bone broth are both ideal ways to obtain gelatin and collagen, this isn’t always easy or possible. As an alternative, you can use powdered gelatin, which takes much less time to prepare. This way allows you to make a fast, simple substitute for bone broth and gives you another way to acquire beneficial amino acids.
Hydrolyzed gelatin powder can be mixed into any type of liquid, including soups, broths and stews. Some people even use it in cold water like smoothies or juices. When looking to buy it in grocery stores or online, you’ll likely come across gelatin in the form of sheets, granules or powder. You can use instant types in recipes (which usually need to be soaked in water to absorb the fluid and become a gel), but make sure you get the most beneficial kind possible.
Keep in mind that the overall health of an animal impacts the quality of the collagen and gelatin it stores inside its body. It’s important to consume quality animal products, including meat, skin, eggs and collagen, because properly raised animals store more minerals in their bodies, have more beneficial fatty acid profiles (more omega-3s and less omega-6s) and are less contaminated.
I recommend purchasing gelatin and collagen products from animals that have been grass-fed or pasture-raised, since these animals are healthier overall and are not raised using artificial hormones or antibiotics. Going one step further, look for organic gelatin whenever possible to ensure the animals did not eat a diet that consisted of GMO grains or crops sprayed with chemicals.

Gelatin Takeaways

  • A type of protein derived from collagen, gelatin is found in animal parts that provide us with important amino acids, the “building blocks” of proteins.
  • Bone broth — often used to clear up food allergies or intolerances, digestive issues, leaky gut syndrome, autoimmune disorders, and more — is a rich source of naturally occurring gelatin.
  • Gelatin improves gut health and digestion, protects joints and lowers joint pain, helps improve sleep quality, lifts mood and improves cognitive abilities, improves skin health, helps maintain heart health, maintains strong bones, and helps you feel full.
  • Gelatin is made up of about 98 percent to 99 percent protein by dry weight. It’s considered unusually high in amino acids glycine and proline.
  • Most people don’t consume enough gelatin nowadays because it’s most prevalent in animal parts we no longer consume: skin, marrow, tendons.