My latest gut health obsession: gelatin

Posted on September 26th, 2014

You know how a growing number of modern ills particularly autoimmune diseases are now deemed to stem from the gut? And how more of us are suffering with crook guts that are leaky, nervous and cranky? Yeah?

The simplest gut-healing breakfast a girl can eat: coffee almond milk #gelatin chews (two ingredients: grass-fed beef gelatin with coffee almond milk).

The simplest gut-healing breakfast a girl can eat: coffee almond milk gelatin chews (two ingredients: grass-fed beef gelatin with coffee almond milk), recipe to come soon.

Well, you’d really have to agree that that would make fixing your gut our number one health priority. No?

The boon is this: It’s also something we can do now to fix our various compromised situations. I write about this often and about how food really is the best medicine (not just a jaded slogan). Truly, it is. We can take charge now.

And, so I introduce gelatin. Gelatin is basically cooked collagen and comes form the bones, hides and connective tissues of animals. Gelatin makes up almost one-third of all the protein in the human body and not having enough of it affects our joints, our skin, and our guts. It comes as a powder that can be used to make jelly/jello, panna cotta, marshmallows, gummie bears and… other gut-giving goodnesses.

I’ve shared before how the gelatin in bone broth is a boon. But, of course, not everyone’s freezers are over-flowing with the stuff. Which is why gelatin can be so handy.

I still have you?

Oh, yes. And there’s this note to be made. I’m not talking crappy commercial gelatin. I’m talking the stuff that comes from pasture-raised cows. To that end, since you’ll ask, I use Great Lakes gelatin which is available online. Click here to order some in Australia or here to order elsewhere. I’ve also heard Bernard Jensen gelatin is great too. (PS, If you want to know more about what to look for in a gelatin powder this link is great.)

I’m going to post a recipe or two shortly. Meantime, a primer:

Why eat gelatin

  • Gelatin is a fast and furious source of protein. It contains 18 amino acids, many of which are “essential”, meaning they must be acquired as part of our diet. PLUS: Gelatin balances out your meat intake. Muscle meats contain elevated levels of certain amino acids, which can be inflammatory over time. Gelatin contains two anti-inflammatory amino acids, thus balancing, completing, and complementing the other meat sources.
  • It helps heal the gut lining by enhancing gastric acid secretion and restoring a healthy mucosal lining in the stomach. When your body can effectively break down and absorb the food you’re eating, you reduce the amount of inflammation in the gut and get more out of every bite. (Research from Gotthoffer, NR, Gelatin in Nutrition and Medicine.)
  • Plus there’s this good gut stuff:

Gelatin helps seal the colon so that nutrients may be absorbed.

Gelatin helps food gel within the stomach for more consistent digestion.

Gelatin reduces heartburn, ulcers, and acid reflux by binding acids with the foods.

Gelatin can also help  break down fats and proteins which will make it easier for your body to absorb. Here’s some great information if you’d like to read more.

  • Plus, studies show it reduces cellulite and wrinkles. You can read the study here.
  • It helps your liver detox. Gelatin provides the amino acid glycine, which assists the liver in ridding toxins from your body.
  • You work out? Well, know this: Gelatin helps build lean muscle. Collagen is the body’s building blocks. It’s found in skin, bones, tendons, ligaments and muscle tissues, all crucial to the body’s structure and musculature. You can read more here.
  • For added value – it also helps build bones and joints. According to a University study, gelatin was shown to have a positive healing effect on the joints of athletes.  The gelatin not only reduces inflammation which can trigger pain receptors and cause stiffness in the joints, but it can also help repair small tears in the cartilage.
  • For my auto-immune-y friends: gelatin is very high in anti-inflammatory amino acids such as glycine and proline and thus reduces inflammation.
  • And it boosts metabolism and can be used for weight loss. The protocol for using gelatin for weight loss is to stop eating at least three hours prior to bedtime and consume at least 1 tablespoon of gelatin powder right before bed.
  • Oh yeah, it helps with insomnia. Research has shown that taking glycine just before bed can actually help improve sleep quality and reduce daytime sleepiness as well as improve memory.  This is partially due to the role glycine (one of the amino acids in gelatin) plays in the neurotransmitters within the brain.  Before bed, try drinking 1-2 tbs. of gelatin in a shake or smoothie. Gelatin, due to the presence of glycine, can act as a natural sleep aid. Here’s a great resource to read more if you’re interested.
  • And it fills you up… so it’s actually a very sound cravings strategy.
  • And just when you thought it couldn’t keep on giving: Gelatin helps balance hormones, too. Seriously the Swiss Army knife of the food world. “Too much estrogen in the body can cause inflammation, infertility and promote accelerated aging. The wonderful, and seemingly endless, benefits of gelatin have anti-estrogenic effects which can help offset the effects of excess estrogen in the body.” Read more here.

How to eat gelatin

There really isn’t a limit to how much gelatin should be eaten in a day, though many say

2 – 3 tablespoons a day sounds about right to make a difference to your gut.

You can:

  • Add it to your smoothies. Simply add 1 tablespoon of gelatin powder instead of protein powder.
  • Make “gummies” or jellies (chewable lollies)… I’ll be posting on this shortly.
  • Use it as a hair mask.
  • Add to your tea and coffee; just add a teaspoon and drink as normal.
  • Make panna cotta with it.
  • Add it to pancakes and cookies/biscuits.
  • Make homemade bouillon.
  • Add it to homemade whipped cream. (This helps it hold its shape better too, especially in warm weather). Sprinkle 1 tablespoon of gelatin over 1/4 cup cold water (per quart of whipping cream), warm over low heat until fully dissolved, then when the cream begins to hold soft peaks, drizzle it in while whipping and continue whipping until the cream holds firm peaks.

 Stay tuned for a few of my gelatin recipe experiments over the coming weeks!

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  • Alexandra Bruggisser

    Eeeeeep!!! Can’t wait for recipes!!!!!!!!!!

    [Reply]

  • Jenni

    Where does one buy gelatin? Regular supermarket? Health food store? I’ve always heard of it but for some reason didn’t think it was good for us. Thanks for this info – can’t wait to get the coffee milk almond recipe!

    One more question: do you drink coffee Sarah? Caffeine or decaf? How often? I’m really confused on all the info out there.

    [Reply]

    Sarah Wilson Reply:

    I’ve given links above Yes, I drink coffee – one a day..but I need to back off. I’ve got addicted and I don’t like that feeling.

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    Jo Reply:

    Ditto. My hubby is a enabler on some days (when he’s tired) and the voice of reason on others. I realize I dont even really like the taste but ever since I started having it again after many years of not (new good drugs) it’s been a slippery slope. My gran used to call it the the black juice from hell. Capricorns dont like anything controlling them. Now, if they are doing the controlling well…; )

    [Reply]

    Markh Reply:

    I have been off sugar for sixty days now, and it’s getting easier. Regarding coffee, I was addicted too, but I thought it would be a stimulant to make me want to eat more so I also gave it up and replaced it with green tea. There are ways to make tea which make it so much more pleasant. I put the tea bag into the cup, add about 30 to 40 ml cold water, then add the boiling water and find this doesn’t make the tea bitter. Actually a very pleasant drink and probably better for me than coffee.

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    Emoussa Reply:

    The best gelatin you can buy is made by Great Lakes, (the red one) and the cheapest place to buy it is from Iherb. Use the code vds734 for $10 off your first order. Giving my son gelatin is the best thing I’ve done- it’s healed his leaky gut.

    [Reply]

    Jen Reply:

    Does iherb dispatch great lakes to australia?

    [Reply]

    Jane Reply:

    Hi Jen, I just ordered from iHerb and used the code for $10 off. They ship to Australia through Australia Post, takes about 10 days. Hope this helps.

    Debs Reply:

    wow thanks $21.66 compared with $32 from sarah’s link. thanks a bunch

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    angel Reply:

    I know what you are saying: Get a chicken without hormones and cook it. The stuff that is left over is basically gelatin, the good kind. Not the gelatin you can buy in the store, don’t take that. It’s full of other harmful ingredients.

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  • Naomi

    looking forward to those gummie recipes!!

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  • Lauren Rose

    Thanks Sarah! So ironic I was searching for this gelatine, and then saw your post on Facebook with an Australian link. I have sheets of Bio Greens gelatine that I have to ‘melt’ first in cold water. Will be good to try powder and save time. I’m so interested in gelatin so really looking forward to hearing more about it from you. Unfortunately, I no longer eat anything gelatinous from my crockpot after an incident where everything I cook in it tastes like Ox tongue, so I need to find other ways to supplement my gelatin. Really miss lamb shanks!

    [Reply]

    Sarah Wilson Reply:

    really? an incident? oh dear.

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    renuka Reply:

    Is the Great Lakes collagen hydrolosate gelatin product the same as using their plain gelatin? I bought it as it’s meant to disolve in water whereas I wasn’t sure if I can just take the normal one in plain water.

    [Reply]

  • Cooks

    I have Great Lakes gelatin and believe you have to ‘bloom’ it first, by adding the powdered gelatin to cold water, and then add hot water to that. I find it really hard to stomach like this, because the smell and consistency of the gelatin is a little off-putting. Is the ‘blooming’ an unnecessary step – will it be as effective just adding into hot water directly?

    [Reply]

    Sarah Wilson Reply:

    I will answer soon

    [Reply]

    Cooks Reply:

    Thanks Sarah! Would be so interested to know your opinion on this. I try to have a tablespoon each night but really struggle to get it down!

    [Reply]

    Vicki Reply:

    I use the green great lakes gelatin in smoothies and cold things and i use the red great lakes gelatin for hot things. It seems to work fine but if using it for hot things, I let them cool a little first. Hope that makes sense!

    [Reply]

  • Daniel L

    Good Morning Sarah ! What a great post ! You are always on top of the game, bravo !

    Not that long ago I read Sylvie McCracken’s article about gelatine role and advantages for a gut health and overall improvement of health… But it would be always nicer to read it from you, your style is much better :-)

    Thank you and have a great day :-)

    [Reply]

    Sarah Wilson Reply:

    Thanks Daniel

    [Reply]

  • Leanne

    Thank you, Sarah, for yet another great article! I’ve been using my own home-made bone broth for some months now and powdered gelatin in smoothies as well. I have noticed an overall improvement in my feeling of wellness but I’ve seen the biggest difference in my hair. From dry and thinning to soft, smooth and lots of new growth, I’m putting it down to the wonders of gelatin!

    [Reply]

  • Gaia

    May I ask what’s so different about unflavoured gelatin from the supermarket (other than knowing it may possibly – ok, probably not come from grass fed cows) – does this change the benefits of it? Does it contain any benefit at all?

    [Reply]

    buddha cat Reply:

    Of course plain supermarket gelatin has most or all of the same benefits, grass-fed is just probably higher quality and more ethical etc.

    [Reply]

  • Rachel

    I’m so disappointed in this. As an avid follower of yours for years, I’ve waited each Friday for your newsletter to hit my inbox.

    But gelatin? It’s so incredibly unnecessary for an animal to lose its life so we can enjoy good gut health.

    There’s always an alternative.

    [Reply]

    Lauren Rose Reply:

    I disagree Rachel. When I was heavily into netball gelatin sheets, lamb shanks and neck cuts from animals helped me repair my injured ankles much faster than when I was younger, and receiving physio 3 times a week in the hope of a faster recovery. There are far more benefits than we realise. If we can’t repair and maintain our own health, how on earth would we be able to better benefit others? We wouldn’t.

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    Erin Reply:

    On the other hand – rather than just consuming the popular cuts of meat, this means that we are eating the parts of the animal we would not usually eat. Theoretically, eating the ‘whole’ animal, rather than just the choice bits, we create less waste and kill less animals…

    [Reply]

    Jenn Reply:

    That still doesn’t justify the killing of an animal for our use

    [Reply]

    JO Reply:

    I agree in theory Erin. Its still hard for me but Im realistic and realize the farming will happen each day and probably will for many years. It’s a emotional subject on many of these blogs.

    [Reply]

    Alicia GAuld Reply:

    respect the whole animal…we miss this in our super-duper markets.

    [Reply]

    Jo Reply:

    To be fair I believe Sarah’s had animal based protein in her meals for a while but she can confirm this. I’ve been vegan for a while for many reasons including yours but respect the right of others to choose what’s best for them. Sarah seems to also respect others freedom to choose not to eat meat while still staying true to her website and personal journey. Im not sure where I’ll end up (vegan or not) but whatever gets me to well and out of the endless tests, exams, and feeling a prisoner in my own body…I will do it. Thankfully, like Sarah, I have those in my life from those who dont always agree with my choices but support me anyway. I respect your commitment to your beliefs and hope you can allow others the same.

    [Reply]

  • Allison

    I use a whole tbsp of the green-tin Great Lakes gelatin in coffee, can’t taste a thing. Smoothies I use 1-2 tbsp. iHerb is the cheapest place to get it from.

    [Reply]

  • anaree

    The powdered gelatin I bought has preservative in it. The gelatin leaves have no preservative. Do you know any powdered gelatin brand that does not have preservative? I am sensitive to preservatives. Thank you.

    [Reply]

  • Courtney

    I would love a recipe for like an ultimate green smoothie. I know smoothies are not ideal for meal replacements but a green smoothie is better than nothing/junk! So a recipe that’s low/no sugar, and a complete meal?

    [Reply]

    Erin Reply:

    Hey Courtney – I replied to this but for some reason my comment was deleted :-( You might be interested in I Quit Sugar’s new eBook, ‘Clean N Green Smoothies’. It has lots of great, fructose-free smoothie recipes :-)

    [Reply]

  • Linda Austin

    Thank you Sarah, a huge motivation for me starting the IQS program was to get into a more gut-friendly eating routine. I will look at incorporating this into my breakfast menu.

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  • andrea

    how long would it take for the gelatin to help me with my auto-immune condition or to see results?

    [Reply]

  • http://www.thenutritionista.com Kirstie – The Nutritionista

    Gelatin is definitely next on my list of things to introduce into my diet – but before I click ‘buy’ can anyone tell me what it tastes like? Is it a case of chuck it down your neck and hope it stays down? Or can it be made quite delicious?!

    [Reply]

    Leanne Reply:

    Kirstie, I’ve never eaten it straight, but I don’t think it has much of a flavour at all. I blend a tablespoon of it into my morning smoothie and I don’t notice it at all (except for its tendency to thicken things slightly). I suggest putting it into anything where you are using stock powder (or use bone broth instead). Things like soups, sauces, casseroles, curries, etc., come to mind. Hope this helps. :-)

    [Reply]

    Kirstie - The Nutritionista Reply:

    Thanks Leanne! That definitely does help :)

    [Reply]

    Em Carver-Barrass Reply:

    Kirstie I’ve only been eating this for a couple of weeks. If I force myself, I can detect a slight odour, but only if I’m looking for it.
    I’m not well at the moment. A neighbour has given me bronchitis through daily rubbish burning. I made over a litre of it this morning with nothing else but good quality OJ Its all I can eat and I feel balanced.The dizziness has gone. I made a pot of marrow bone soup earlier which I’m hoping to start tomorrow if I feel up to it.. Don’t hesitate xxx Give it a go xx

    [Reply]

  • Vicki

    Sadly this won’t work for vegitarians

    [Reply]

  • Michelle Redman

    vegetarians can try agar, slippery elm or aloe vera all great for the gut tract . I drink a mixture of cur-cumin (Turmeric) powder slippery elm and aloe daily have done so for the last 2 years never felt better gut wise and fabulous for your immune

    [Reply]

    Jo Reply:

    Agreed 100%. Good points. Lets not leave the veggies out!

    [Reply]

  • Nikki

    Sarah, I love you…not in a kissy kissy way but in admiration. Your dedication to sourcing knowledge and then sharing has lead me to a new vigour for life and hope of sorting out my many but suttle ailments. I quit sugar six months ago and I am finally awake of all medications and looking forward to more improvements. The added bonus of now looking well under my age has added to the constant smile on my dial. Thankyou, it wouldn’t have happened without you…xox much love and respect. Nikki

    [Reply]

  • Lync

    Thanks for post Sarah – very interesting. There seems to be a disparity in the order price. Strangely to order in Australia is twice as expensive as through Amazon. I wished I’d checked pricing elsewhere before ordering through the link. Lyn

    [Reply]

  • Naomi

    Gelatin (via bone broth) saved my life – really. I cannot wait for this recipe, please don’t make us wait too long :)

    [Reply]

  • nelly38

    Sorry Sarah … Love your stuff … But this is way to far… & grain fed beef is just NOT Natural

    [Reply]

  • Kk

    Hi Sarah, my naturopath Anthia Koullouros at Paddington recommended this to me for the reasons you mentioned above and sells the Great Lakes brand at her store. She suggests making a tea jelly, stirring through the gelatin hot brewed tea (choose a naturally sweet one) and then storing in fridge until it sets. I also add a teaspoon to my tea. When I’m not feeling well I make a tea with grated fresh ginger, a squeeze of lemon, half a teaspoon of honey and a teaspoon of Great Lakes. My thyroidy issues have left me with thin, weak hair and she says it’s great for that too.

    [Reply]

  • Nicole

    I’ve been making gummies and marshmallows and jelly with the red gelatin for a while and use the green gatin for adding to tea or bone broth or smoothies for that extra boost . Havnt experimented with adding to baked goods yet but am going to give it a go with some of my Paleo recipes that have lots of eggs as it is supposed to give it a firmer less eggy texture :) i have an awesome pink marshmallow and a raspberry gummy recipe that uses gelatin that I served at my daughters 3rd birthday party :)

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  • Michelle

    wow, this sounds really good. Something I really could see myself getting into!!

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  • http://www.thesoulmedicineexperiment.com Katharine Smith

    Those coffee almond milk squares sound peeeeeeerfect! Can’t wait for recipe

    [Reply]

  • Emmavoysey

    Amazing Sarah…I love your articles! I boil up free range organic chicken carcasses every week for yummy soups… which I buy in the UK from Riverford….but this sounds even more amazing and much simpler. Dr Mercola had been telling us for ages about the greatness if gelatin. Have just ordered a big tin of it from Amazon! I feed the whole family on organic great foods and my 12 yr old son is thriving and growing so healthy lean and strong on it and I’m feeling fab. Love your books! X

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  • GabyJondet

    Makes me think of the broths mentioned in older children’s stories, such as Pollyanna- taking the infirm and elderly cow’s hoof broth!

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  • Jazz3y

    Great article. I’ve been brought up eating gelatine through old fashion recipes. Mainly made with chicken and beef bones. Will be getting back into it. Thanks for the extra info.

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  • Patti

    I noticed an almost immediate positive change in my psoriasis and food related skin rashes once I started taking the green can of Great Lakes Collagen/Gelatin Still on my first can, the skin on my face is firmer, small wrinkles are disappearing and my hair is thicker! I stir approx 1 and1/2 tablespoons into both my morning smoothie and my evening Golden Milk ( turmeric drink). It is tasteless and its working wonders on my leaky gut!

    [Reply]

  • Caitlin

    Hi Sarah, not completely related to this post but I just got diagnosed with Hashimotos on Monday and have been reading through some of your old posts. I read in one of them that you couldn’t find one practitioner in Aus who deals with AI. Has that since changed? If not, I found a clinic in Sydney called Elevate and a Holistic GP there who is brilliant. She diagnosed me in 2 sessions after 12 months of doc visits. She’s very clued in and sensitive, and she has heard about you! I can post details if anyone is keen? She does cost a bit but tests thoroughly and is worth every penny. Cheers x

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  • Veronica

    You can buy The Great Lakes

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  • Veronica

    You can buy Great Lakes powder from Dee Why, Bondi or Burwood Discount Vitamins. From memory it was very expensive.

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  • Veronica

    Sorry that was meant to be not very expensive!

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  • Lisa

    what’s the best gelatin to buy in the supermarkets thats gluten free.?

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  • Willow

    Iv been using Great Lakes gelatine for about 12 months now and I love it! I use it in my smoothies, add it to yogurt, scrambled eggs,
    cauliflower mash, soups, stews and have it with my magnesium powder and coconut water every morning.

    [Reply]

  • thia_sagh

    Thanks for a great article Sarah! I think what I love about it is not just information on grass-fed gelatin and it’s gut-healing qualities (something I’m always looking for), but also how it encourages a JERF and whole foods lifestyle. I hate food wastage.

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  • Jo

    Okaaaay, Sarah. Im trusting you on this one. It doesnt sound appetizing BUT I do drink homemade grass fed/ organic (even humanely treated) beef bone stock every day and perk it over very low heat for 2-3 days – this gives me gelatin out of the fridge. Is this the same thing as the gelatin your buying and using for recipe??

    I actually lean more towards vegan (I know…did I take a wrong turn on the web?) but after following your site for a few months Im slowly leaning into change to maybe help me get off the slew of immune drugs the docs have me on without a definite diagnosis but as many readers would know…a party (not) of symptoms that range from annoying on good days to down right debilitating on others. Im so tired of tests, and doctors but I havent been very good at helping myself. Ive looked at your peers websites as well and all the so called gurus. You seem to be one of few, who are doing this for the right reason and come from a genuine place (not how much money can I make). Im also another Capricorn.

    Hope you can answer my question buried in my comment about gelatin above.

    Thanks!

    [Reply]

  • Jo

    Sarah, my first comment with question about bone broth and gelatin has disappeared. Was there a concern with it? I did give you a sincere compliment. I though you were one of few sites that moderated with reason as many these days seem to go past a line. If I was deleted please let me know why so I can be aware for the future.

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  • granniegreenow

    I couldn’t buy gelatine at my health food store so I thought I would use the one I had in the pantry. Now I have the runs

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  • Rosie Kalber

    Love it, thanks Sarah!

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  • Stefanie

    Are there any other options than the beef gelatin? I dont eat beef.

    [Reply]

    Jane Reply:

    Stefanie – Great Lakes also make porcine gelatin (pigs).

    Here’s a link:

    http://www.iherb.com/Great-Lakes-Gelatin-Co-Porcine-Gelatin-Collagen-Joint-Care-Unflavored-16-oz-454-g/52776#p=1&oos=1&disc=0&lc=en-US&w=great%20lakes&rc=125&sr=null&ic=3

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  • Victoria

    Thanks for sharing Sarah, will be adding this to the list of things to try out.

    [Reply]

  • Kirsty Forsberg

    Another really interesting post Sarah. I’ve had gut issues for years, so have recently purchased some of the red Great Lakes gelatin. Each time I take the gelatin I get a pressure headache that comes on very quickly after eating it… It’s strange. I don’t want to stop it as the benefits for leaky gut are so positive. Has anyone else had this reaction?

    [Reply]

    gh Reply:

    If you’re sensitive to other excitotoxins like msg, the glutamate in gelatin can over excite your neurons and give you a headache.

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  • Nadja

    Here a sour gummy recipe my kids love! The doTERRA essentail oil take these to another level taste wise as they are strong enough to mask the gelatine smell.
    Sour Gummy Stars

    Ingredients:

    3 tablespoons grassfed gelatin (Great Lakes iHerb)
    1/3 cup lemon/lime juice
    3 tablespoons honey (or Birchsugar iHerb)
    Optional – Non-toxic, vegetable-based food coloring (Hopper)
    Optional – A few drops of high quality Essential oils of lemon/orange/lime (doTERRA)
    Easy Peasy Instructions:

    Whisk lemon/lime juice, honey and gelatin in a sauce pan until there are no lumps.
    Heat over low heat until it’s nice and melty, stirring constantly.
    Add food coloring and essential oils if desired.
    Grab an ice cube tray or silicone mold (I don’t recommend silicone usually but since we’re not baking with it here I think it’s fine). You can use a basic pan, too, and then just cut into squares or use a cookie cutter after it’s set.
    Pour in the mixture, then pop in the freezer for 5-10 minutes to firm up. Once they’re out of the freezer they will stay firm at room temperature.
    Store in the fridge for up to 2 weeks.
    Enjoy!

    [Reply]

  • Nadja

    I have made these also with the addition of a tablespoon of coconut milk (reduce lemon juice) then poured into mould let set then pour the clear layer in. Very cute.

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  • Kate

    Could I just add to cold water and drink it straight?

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  • anthony

    It really is so true, we are what we eat!

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  • Leah

    Love and appreciate your posts Sarah!

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  • Kate Williams Laing

    Can I just put it in cold water and drink it straight?

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  • narelle

    looking forward to the recipe, now i have the gelatine : ) can’t wait to try it

    [Reply]

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  • Organic1953

    I use Great Lakes hydrolized collagen in my smoothies every day and after foot surgery recently the specialist is amazed at how well it has healed. I would appreciate your thoughts on hydrolized collagen vs gelatin

    [Reply]

  • MB

    What about if you have a histamine intolerance and cannot tolerate this ?

    [Reply]

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  • Rachel

    This post made me laugh.

    This is all wrong. Gelatin will not do any of those things. There are far better sources of antioxidants and amino acids than Gelatin. I am a Medical Scientist, I have read all your linked references, and they do not confer any relationships to your stated ‘health benefits’. They are all abstract statements. Only a specific bioactive form of gelatin, which is a closer relative of collagen, itself, will perhaps illicit some of these results.

    People, please don’t go adding gelatin to everything, thinking it’s going to do all of the above-mentioned things.

    This is a simple, innocent case of science being misinterpreted by a journalist.

    No harm done. It’s just not accurate information.

    [Reply]

    gh Reply:

    Yes, it is accurate information. There is heaps of anecdotal information out there about what people have experienced. When it comes down to it, the best evidence is heaps of evidence of what happens in the real world. Whether there are adequate studies done or not, peoples real life experiences should not be discounted. Studies can not hope to replicate all the variables present in the real world. Believing something is not true because it does not fit ones current belief system is closed minded. That is a mistake that unfortunately a LOT of allopathic practitioners and others in the scientific community make. They think they know better, instead of listening to patients and what others have observed. Patients and others, experiencing things first hand, have a much better idea of what is going on with themselves, than someone else who dismisses it because they don’t understand it, and/or don’t want to understand it.
    The studies linked to support what people have experienced, and help to explain why. All the evidence should be looked at – studies and anecdotal. It is poor science to do otherwise. Do you choose to not believe things you’ve seen with your own eyes, when there are no studies to support what you’ve seen?

    [Reply]

  • nuta

    Even with postage?

    [Reply]

    pilbobaggins Reply:

    I would assume so, one online health shop here in NZ sells the 450g container for NZD$42.00 and then they sting you another $6 for postage. Whereas iHerb it’d be around $30 depending on how our dollar is doing (pretty poor atm I think, so closer to $35 inc. postage)

    I can never buy only one thing from iHerb though, so that postage can cover up to like 4kg of fun stuff – coconut butter / mana, Quest Bars, interesting seasonings… etc ^u^

    [Reply]

    Katie Marelic Reply:

    I always buy from iherb, its soo cheap for supplements/vitamins and health products. I’ve bought their Great Lakes gelatin a couple of times. Postage is only like $8 to Aus.

    [Reply]

  • Nick

    In relation to the point made about taking gelatine for weight loss, is the 1tbsp of gelatine powder before bed taken dry or mixed in water??

    [Reply]

  • angel

    I was just told that I have a immune disease that effects my thyroid so your blog is helpful. Reading it for the 1st time today – thanks for the gelatin info. I’ll eat it – no matter what it tastes like. I rather heal than being on pills for the rest of my life!

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  • Charli

    Hi Sarah I was reading up on gelatin the other day and one person said that because it contains so much glycine it can imbalance your amino acids because it cause you to excrete other amino acids some how. Is this true do you know?

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  • Alicia Flynn

    Hmmm not necessarily whole-systems thinking – using gelatine increases animal consumption which is very wasteful and ecologically disastrous … Healthy planet = healthy people

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  • Penny

    What can vegetarians use as a gelatin alternative??

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  • Judy

    Oh for the love of …
    Leaky Gut Syndrome has been soundly investigated, and found to not exist. Don’t believe me? Ask someone that actually has a degree in a Health or science field. I’m not kidding. This was disproved years and years ago. Anyone who is claiming it’s existence now is only doing so for the purposes of marketing and making money.

    [Reply]

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  • Natalie Trott

    Thanks Sarah my naturopath told me this was great for a recent injury of a cut EHL tendon (to the big toes) slip of a knife in the kitchen, not being mindful . It helps the healing of the tendon.

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  • Claire McFee

    Hi Sarah, Someone asked a while ago about whether it is necessary to ‘bloom’ the gelatin or not and you were going to get back to her but I can’t find a reply. If you could answer the question I’d be really interested to know too and whether this is the case for the Great Lakes green tinned Collagen as well. Is the red tinner gelatin better than the collagen or much the same? Thanks in advance! :)

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  • Belinda Lee

    Hi Sarah, love your work. I saw you speak at the Good Food & Wine Show on Friday where you mentioned that you’ve got plans to release your own line of gelatin. Any idea of timelines when this will be available? (I’m thinking of ordering some Great Lakes but would prefer to wait and see what you release). Thanks!

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  • Satya

    For medicinal benefits should I use Gelatin with RED or GREEN tag

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  • Charlotte

    Hello, a fabulous website so informative, thank you.we have gelatin leaves. Can they be used in the same way as the gelatin powder?

    Many thanks

    Charlotte

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  • Caitlin Weatherstone

    Hi Sarah,
    Can you please tell me whether there is a preservative (natural or otherwise) in your gelatin? Thank you :)

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  • Caitlin Ridgeway

    Hi Sarah,

    I have been using bone broth ever since you suggested it is an overall wellness boon. Is there a large difference between eating/drinking bone broth regularly and taking gelatin? Am I missing out on specific benefits by not consuming gelatin in its basic form? I see people are adding it to bone broth but that seems like a lot of work. For someone who is typically on the go and doesn’t have much time to prep – do you suggest one over the other?

    Thanks!

    [Reply]

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  • Ani Anaree Nelson

    Hello Sarah, I bought some of your lovely gelatin. Thank you for providing such a high quality product with no preservatives. I was fine when i took half a teaspoon but when I took one teaspoon I got dizzy. Do you know why this is?

    [Reply]

  • Sherrie Christon

    been trying to find gelatin without any preservatives..does it have any preservatives in your gelatin ..or any other additives..

    [Reply]

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  • Eric Sullivan

    Sarah, If someone already has rather severe chronic stomach and duodenal ulcers, would gelatin be alright? Because it promotes the secretion of digestive acids in the stomach, even though it is good for strengthening the stomach lining.

    [Reply]

  • Kelly

    I made marshmellows with Great
    Lakes, red label, and if i have more than one a day i get really nauseas. Does anybody have the same problem? Does anybody know why? Or how I can avoid it?

    Thanks!

    [Reply]

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