![]() ![]() Weak digestion: collagen hydrolysate, bone broth.Strong digestion: regular gelatin (dissolved only in desserts, snacks, etc.), collagen hydrolysate, and bone broth.This is what I've found works best with my clients: 2) Choose the type of gelatinthat fits your digestive abilities. Ray Peat, PhD., gelatin or collagen can make up to about to 30% of total protein intake, so for the average person that is about 3-6 tablespoons per day (1 tablespoon is 6 grams of protein). There is also the possibility you may not tolerate it at all.Īccording to Dr. If you have a digestive condition like IBS, IBD, or SIBO you may have to go even slower. Start with a small serving ½-1 tablespoon per day and slowly increase your dose every few weeks as tolerated. The primary amino acid in gelatin and collagen is glycine, and it is needed in abundance to fuel detoxification in the liver, particularly phase 2.Īccording to Peter Bennet in The 7 Day Detox Miracle Solution, "Glycine is a non-essential amino acid that the body uses for detoxification reactions in the liver."Įating too much too quickly can overwhelm your body, and do more harm than good. If you've ever overdosed on gummy bears, sweet and sour protein bites, or overdosed on collagen the first time you used it, you MAY already know what I'm about to talk about! 1) Eating too much gelatin or collagen and/or using the wrong kind for you can cause digestive upset- constipation, pain, excessive fullness, bloating and lack of appetite. The gummies will save in an airtight container at room temperature or in the refrigerator.Gelatin and collagen are all the rage right now - and for GOOD reason, but there are some not-so-widely known facts that I would like to share with you. Place the molds in the refrigerator for about 2 hours before eating. Pour the gummy mixture into a small pitcher, and then slowly pour into gummy molds. If the speed is brought up, the mixture becomes frothy and unappealing.) I used my vitamix on the lowest speed for this process. (If you do not whisk constantly, the gelatin will become lumpy. Continue to whisk while pouring in the lemon juice, gelatin, salt, and optional honey. Pour the reduced mango juice into a bowl, and whisk until it has cooled slightly. Bring down the heat to low, and let the juice simmer until it has reduced to 1 cup, stirring frequently. Optional: 1 tablespoon honey (if you want a super sweet gummy, add a bit of honey)īring mango juice to a boil in a saucepan over medium heat.3 tablespoons Great Lakes Gelatin (I’m sure you could use other forms/brands of gelatin, but I can only vouch for this!).4 cups mango juice (or other fruit juice).These are the ones I used, but there are TONS of other options on amazon. This recipe does require a bit of special equipment – candy molds. Plus they are super easy to make, and I imagine they would be exciting for kids to help out with. They are however, a clean-ingredient alternative to processed candies, and even contain a bit of protein from the (flavorless) beef gelatin. To be clear, I’m not promoting these little guys as health food – they’re still loaded with sugar, even though it’s fruit-derived. (These do not have a salty flavor at all.) When I was finally happy, I added just a touch of salt to bring out the flavor even more. Second, I wanted a strong hit of mango flavor, so with each recipe trial I concentrated the fruit juice a by another cup and added increasing amounts of lemon juice. ![]() I just seem to be sensitive to its slightly bitter aftertaste, and therefore can’t stand cooking with it. I don’t think there’s anything wrong with stevia from a health perspective, as it doesn’t seem to have an effect on blood sugar and insulin levels as other non-caloric sweeteners do. These healthier candies were inspired by a Elena’s Pantry, but after making a batch, I felt the need to tinker with the recipe to suit my own tastes. Nothing delights me more than filling a cellophane bag with gummy candy and sneaking it into a movie theater for a relaxing and sugar-filled afternoon. ![]()
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