Re: Gelatin Sources

[Guest guest]

I was a little confused over this statement found on Great Lakes

sight concerning gelatin sources, " Gelatin is obtained from selected

pieces of calf and cattle skins, de-mineralized cattle bones (ossein)

and porkskin. Contrary to popular belief, hoofs, horns, hair,

feathers or any keratin material is not a source of gelatin. "

Sally Fallon states in her book the hoofs and horns of animals are

good sources of gelatin. I wonder if the skins in commercial gelatin

is the source of the msg??

> > > Yes the commercial gelatins are very convenient even though

like

> > > ><><><><><><>Snipped by Dennis<><<>><<>>><><><><

[Guest guest]

Chris

I have used 3 feet twice and 2 feet once, but it did take a whole day in the

refrigerator (after simmering for 12 or more hours) before it gelled. Then I

probably couldn't have poured it if I wanted to. This last time I made stock

(from the same batch of chickens) I forgot the feet and it was completely liquid

after the time in the refrigerator. Hope this helps

How many feet do you use in a broth? I found a package of frozen chicken

feet the other day, and I have plenty. I used two in my stock, and it's sat

overnight and isn't gelled (yet... sometimes it takes almost a day I think,

but usually by overnight). Unfortunately, the chicken wasn't free range this

time b/c there was a different, more expensive brand in the store I got it

at, but I was hoping the chicken feet would compensate.

Do you use two or do you use more?

Thanks,

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

Hi ,

I read the same statement at GL and I took it as the description of

their gelatin, not necessarily all gelatin.

However either way this is not the source of the glutamic acid which

is what most refer to as the msg source in gelatin. The source of

the msg is from the hydrolyzation of the proteins during

processing. This is the same as most protein powder products that

contain " hydrolized " proteins. This makes them more easily absorbed

however increases the glutamic acid concentrations. While certainly

not tops on my list for healthiest foods. Msg/glutamic acid becomes

a more significant problem when found in very high concentrations.

Typically if found in concert with an array of other amino acids it

is generally speaking a non factor.

I hope this helps.

Sincerely,

DMM

http://www.cedarcanyonclinic.com

> > > > Yes the commercial gelatins are very convenient even

though

> like

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