Gelatin, an old-fashioned, treat is enjoying a bit of a heyday right now, popularized by both the paleo diet and rising interest in the traditional foods movement. Interest in bone broth, which is naturally rich in gelatin, has skyrocketed in the last year, and, likewise, so has gelatin.
Gelatin is rich in proteins that support skin, hair, nail and joint health. Gelatin also plays a prominent role in gut-healing protocols like the GAPS diet.
In my home, I use gelatin mostly as a dietary supplement as well as for its many, many culinary uses.
What’s the difference between gelatin, collagen peptides and collagen protein?
If you’re wondering what the difference between gelatin, collagen, collagen protein and collagen peptides is, you’re not alone. Collagen is the main structural protein of connective tissues in animals, and it’s most abundant in mammals. Gelatin is the form of collagen that we use in our foods. Collagen protein, which you can buy here and which we’re giving away below, is synonymous with gelatin. Collagen peptides are used as a supplement, and, like collagen protein or gelatin, it is produced from the collagen-rich connective tissues from animals.
I’ve been using the collagen products from Vital Proteins, who is sponsoring this giveaway, as they produce both collagen protein and collagen peptides from the hides of grass-fed cattle.
How to Use Collagen Protein
Collagen protein, available here with the green top, is a pasture-raised gelatin that can be used at a 1:1 ratio in any recipe calling for gelatin. I use it to add to homemade broth bouillon cubes, panna cotta, homemade gummy candies, in pan sauces and in other recipes that want for thickening. I also use collagen protein, coupled with coconut oil and essential oils, as a hair masque.
How to Use Collagen Peptides
Collagen peptides, available here with the blue top, function more like a supplement – providing the same proteins found in gelatin, but in a soluble form. That is, where collagen protein thickens liquids to a firm set, collagen peptides dissolve in both cold and hot liquids. I use a spoonful of collagen peptides stirred into my morning broth, butter tea, or smoothies for a boost of protein. When my child’s breakfast has been particularly carb-heavy, I like to give him a boost of protein by stirring a spoonful into his juice or fresh milk.
[one-half-first]
[/one-half-first][one-half]
[/one-half]
![[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
Which is better for gut healing – the collagen protein or collagen peptides?
Hi Sharon,
Neither is better than the other.
I am confused about the source for collagen peptides. At first you state it is from connective tissues and later you state it is from the cow’s hide. These are different things. Even though I am confused I am glad to see a non-porcine source available.
Can I use coligen if I have prostate cáncer?