Re: Homemade Gummies and Digestion

[Guest guest]

janet,

i dont know for sure about the too much gelatin being hard to digest.

i would think not. if regular jello is okay i wouldnt think by adding

more and making it firmer would be bad. besides that I wouldnt think

that the child would eat a lot at any one time?

but the gumminess of it should not be compared with rubbery protein

that is over cooked. the reason gelatin does what it does (liquid and

then forming a solid) it that its molecules will cross link to itself

forming what would be called a matrix - making it very strong. this

isnt the same as a protein that turned weird because it was over

cooked. if this isnt enough - i would also keep in mind that when you

reheat jello it will loose its solidity, and i would think even at the

temperature of the body.

so it is a temperary structure based on temperature.

donna

>

> I have a homemade gummy (as in gummy fruit snacks) recipe I used to

> use that's pretty much juice and gelatin. Would having such a

> concentration of gelatin that is needed to make them " gummy " be too

> hard to digest? I know I just read some posts back about

overcooked,

> rubbery protein being hard to digest and gelatin is all protein

right?

> Thanks if anyone knows!

> Janet, mom to Cody- 5 yrs old- SCD since 4-17-06- multi food

> allergies/ leaky gut/ speech delay/ MB12 shots 1 1/2 yrs/ high

metal

> levels/ etc etc etc

>

[Guest guest]

Thank you Donna for that informative info! I think I will try them

with my son then.

I found my original recipe that I used and made a lot of variations

with and it does have some sugar, but I think I can replace with

honey. Will post if it works.

Till then, I also found this recipe in my collection that I got

while I was on GFCF Recipes list and it might work to make a gummy

too.

I used all kinds of molds with my original recipe- The kids'

favorite was SO time consuming- I used a little playdough (I bought

new kit- no cc issues) " teddy grahams " mold that made perfect little

gummy bears. But it took forever just to make a few, let set up,

remove, refill, and so on. I got lazy after the first few times of

that and just poured the mixture in a glass pan (greased) and cut

into tiny squares when firm.

So, here's the recipe that I have NOT tried yet:

GUMDROPS

copyright Diane Hartman

1/4 cup grape or other pure fruit juice concentrate (*see note)

1 envelope gelatin (or 1 tsp if using bulk)

Bring juice to a boil and then sprinkle gelatin over hot liquid.

Remove from heat and allow to stand about 2 minutes. Stir until

gelatin is thoroughly dissolved. Drop small amounts on waxed cookie

sheet or pour into high heat safe mini molds. (Here's where you

skip the optional step of sprinkling with sugar after abt 1-3

minutes) They will turn elastic-like in texture.

*Instead of the concentrate, I plan to get some Knudsen's Just Fruit

Juice I've read about on the list. In the past for my old recipe I

used either fresh squeezed orange juice (for sourish fruit snacks

kids seem to like for some reason) or Welch's grape juice for grape

flavor.

Janet

>

> janet,

> i dont know for sure about the too much gelatin being hard to

digest.

> i would think not. if regular jello is okay i wouldnt think by

adding

> more and making it firmer would be bad. besides that I wouldnt

think

> that the child would eat a lot at any one time?

>

> but the gumminess of it should not be compared with rubbery

protein

> that is over cooked. the reason gelatin does what it does (liquid

and

> then forming a solid) it that its molecules will cross link to

itself

> forming what would be called a matrix - making it very strong.

this

> isnt the same as a protein that turned weird because it was over

> cooked. if this isnt enough - i would also keep in mind that when

you

> reheat jello it will loose its solidity, and i would think even at

the

> temperature of the body.

> so it is a temperary structure based on temperature.

> donna