How to Use Collagen

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Collagen is so fun to play with in the the kitchen. When used regularly it not only is an excellent way to get more protein in your day but it is very effective at building stronger hair, skin, and nails.

High quality grass-fed beef collagen or marine collagen is a superior upgrade to protein powders. It is easy to find flavorless types and provides a creamy texture to recipes it is added to.

I love this stuff and try to find more ways to incorporate it into my diet all of the time.

If you have never heard of this before it may seem a bit intimidating. And what if you don’t want stronger hair, skin, or nails? Well it’s plenty good for building tissue inside the body too. Just like bone broth, it helps to build blood, making it an excellent dietary addition for just about any deficiency.

Many of us rely on protein powders to supplement our daily intake of protein. But what most people do not realize is that the majority of protein powder supplements on the market are so denatured from high-heat processing that the body is unable to use the amino acids in protein powders at all. A lot of products out there are loaded with sugars and artificial flavors as well; making their use more harmful than good.

Choosing a collagen supplement is not unlike choosing a protein powder. You want one that is cold-processed or low heat-processed, and comes from marine collagen or made from grass-fed cows.

The brand I use for culinary inspiration offers regular collagen and a collagen peptides product. Collagen peptides do the same thing in the body as collagen does, but peptides dissolve in both cold and hot water. Regular collagen will “gel” or increase the viscosity of liquid when used in proper ratios.

What sort of things can you do with collagen at home?

1) It’s very popular to add collagen to coffee or tea. The addition of protein as well as a bit of fat from butter or coconut oil can completely change the way caffeine effects insulin levels.

2) Add 2 tablespoons for every quart of broth or stock. The gel that comes from a properly made bone broth has been highly coveted by home cooks and classic chefs for generations. However, if you fall short here you can still get the added benefit with this simple little addition. Add collagen when making bone broth or to a soup from store bought broth at the end of the cooking process.

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3) Spike smoothies and sauces. I add collagen to marinara sauce all of the time. Collagen provides fantastic structure and texture to any steak sauce or gravy.

4) Jello! Everyone loves jello. And this recipe below can be modified a million different ways to make a million different desserts. I tried this out with grapefruit because that’s what I had in the kitchen. The result was exactly what I wanted.

Grapefruit Gello

2 1/2 cups of freshly squeezed grapefruit juice (about 4 grapefruit), strained

1 cup of filtered water

1/4 cup xylitol

2 tablespoons of grass-fed beef collagen

1-2 drops grapefruit essential oil (optional)

 

Juice grapefruit and strain through a sieve to remove seeds and most of the pulp. Move juice to a large bowl and set aside.

Add water to a small saucepan, cover and bring to a boil. Once boiling, remove from heat and add in xylitol and collagen. Whisk until liquid is clear. A stick blender works great for this. Add a handful of ice cubes to quickly cool the hot liquid. When ice is melted, poor through a strainer into the bowl with the grapefruit juice and add essential oil if using. Poor mixture into a mold and move to the fridge for at least 4 hours before serving.

More recipes like this can be found at http://glow-nutrition.com/recipes/

 

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