Ingredients: Bovine Collagen powder, Chicken collagen powder, Beef gelatin, Red bell peppers, Mixed herbs, Jalapeno peppers, Onion flakes, Turmeric, Pepper, Salt.
Directions to use: Add 3 heaped teaspoons (approx. 12g) of powder to a mug and stir in a small amount of boiling water to dissolve powder. Top up with boiling water, stirring briskly. Add salt if needed. Makes a delicious stock for soups and stews.
A single serving of 3 teaspoons = 12 g delivers:
10 g of Type 1 & II collagen ( 80/20 ratio of Type 1 to Type II)
Did you know?
There’s been a surge of interest in bone broths recently as the benefits of collagen (the main ingredient of these broths) gets the thumbs up for a variety of dietary (ketogenic/paleo/Banting) and wellness reasons: as the foundation for strong connective tissue, sturdy bones and beautiful skin, as well as rapid wound healing and the easing of joint pain.
There are two types of collagen: Type I is found in bones and skin, tendons and ligaments. Type II is the main component of cartilage. The main sources of dietary collagen are beef bones/hides (Type I) and chicken sternums (Type II). Marine collagen (obtained from the scales/bones of fish) is also Type I.
Collagen is a complex protein chain (a peptide) comprising primarily the amino acids glycine, proline/hydroxyproline. Whilst bone broths are rich in collagen peptides, the body’s ability to absorb them is limited. Recent research has shown that is unlikely that bone broths can provide a consistently reliable source of the key amino acids found in collagen. That’s where hydrolysed collagen comes in. When collagen is hydrolysed, enzymes break it down into smaller, more easily-absorbed molecules which increases their bioavailability (the body’s ability to use them).