We commonly talk about how we think balancing muscle meat (high in methionine) with collagen sources (high in glycine) is an important piece of a nutrition strategy.
Our ancestor’s diets were typically much higher in collagen than our modern diets since they practiced a nose-to-tail style of eating where they consumed all parts of the animal, including the parts high in gelatin such as skin, tendons, and gelatinous cuts of meat. Gelatin (the cooked form of collagen) makes up about 50% of the protein in an animal, but a much smaller percentage in the more active tissues, such as the muscles and liver.
Hydrolyzed simply means that we use an all natural enzyme process to break down the very long chain collagen, into shorter chain Collagen Peptides. Why do this? Because shorter chain collagen peptides, with a lower molecular weight than gelatin or standard collagen is much easier for the body to absorb.
The amino acids in collagen have a number of health benefits including:
•increase bone density
•Support joint health
•Improve gut integrity and digestion
•Support more youthful, hydrated skin
•Strengthen hair & nails
•Promote deeper sleep
Use STRONG10 for 10% off.