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 gelatin 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.
Gelatin is made by cooking collagen, and the amino acids present 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
Check out our instagram page (@strong.sistas) for a number of gummy recipes using gelatin powder.
Use STRONG10 for 10% off.