Many women tell us that when pregnant, they are told to consume plenty of protein. With nausea that often accompanies the first trimester, this may seem like a daunting task.
Did you know that gelatin may be the perfect solution to this dilemma?
100% bovine gelatin is unflavored and unsweetened, so it can be added to soups, stews, smoothies, etc. One tablespoon of gelatin contains 12 grams of protein! Although gelatin is not a complete protein, it acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are consumed.
Gelatin can be a real budget saver! Combining good quality animal fat with gelatin-rich bone broth can help families eat nutritiously and save their money for more expensive pasture-raised meats and poultry.
Frequently asked questions about Bernard Jensen Gelatin
Q. What does it taste like?
A. It adds no flavor to your favorite foods or drinks.
Q. Is it organic?
A. This gelatin is produced from the highest quality cows tested for mad cow disease. The cows have been primarily grass fed. This gelatin is processed in a way that virtually eliminates formation of glutamic acid/MSG by-products. Recommended by Sally Fallon.
Q. Is it Certified Kosher?
Q. How do I use it?
A. Recommended uses include thickening soups, sauces, and stews or added to smoothies. Gelatin will absorb liquid from whatever it is added to, having a thickening effect.
Q. How does it help digestion?
A. When eaten with cooked foods, gelatin has the effect (through its hydrophillic colloids) of drawing digestive fluids into the food thereby enhancing the digestive process. Cooked foods by themselves tend to repel the digestive fluids.
Q. Does it require refrigeration?
Q. How long will it last?
A. Approximately one year.
Q. What part of the cow is the gelatin made from?
A. It is a proprietary "B Blend" made from primarily hide, with some bone.
Q. Is it heated during processing?
A. Yes, to slightly below boiling.
Q. Are there any health benefits?
A. It is a good source of protein and contains 20 of the 22 amino acids, including arginine and glycine.