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Collagen/Gelatin

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John

20 Sep, 2016 11:24 PM

I was wondering what Dr. Rosedale's thoughts are regarding gelatin/collagen protein? I understand the lower protein concept, but I am not sure if gelatin/collagen protein "counts" toward your daily protein intake, as it is mostly composed of glycine and proline.

I know that gelatin/collagen has some health benefits, but I am not sure how its protein content fits into this diet, as it is an "incomplete" protein.

I am inquiring about this because I love to eat plain pork rinds, but the protein in them adds up fast, even if it is pure collagen protein.
Thanks for your help!

1. Support Staff 1 Posted by Ken on 21 Sep, 2016 12:11 AM

   

   Hi John, at the moment Dr. Rosedale is extremely busy, he might comment at a later date.

   Ken/   Rosedale Team

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2. 2 Posted by P One on 03 Oct, 2016 03:54 AM

   

   I am also interested in this question, and I think it is right in the area of focus for Dr Rosedale regarding reducing protein. Collagen is lower in the amino acids like methionine that tend to be overconsumed in muscle meats and eggs. Collagen is higher in amino acids like glycine that some think have a relaxing effect and a structure more like GABA. Does it make sense to replace maybe 30% of your protein with collagen, to reduce high methionine meat consumption?

   On the downside, collagen is an incomplete protein that does not have all the essential amino acids. Collagen and gelatin are both very insulinemic.

   Those who advocate eating more collagen tend to look at it as a way of getting the kind of balance we used to have when we ate the entire animal including the joints. Now consumer marketed meats tend to exclude all joints and we get almost all of our protein in methionine-rich meats.

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3. Support Staff 3 Posted by Ken on 07 Dec, 2016 12:11 AM

   

   Dr. Rosedale is very busy these days and may address this at a later date.

   Ken/   Rosedale Team

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