Collagen and Gelatin

Collagen and gelatin are two of the most talked about and sort after supplements in the health industry, boasting a very long list of health benefits. All within reason. But what is the difference?

Gelatin is the protein extracted from the connective tissues of bone, skin and cartilage.

It has a very unique anti-inflammatory amino acid profile. This amino acid is extremely important in aiding the liver functioning to it's fullest. The role of the liver is to get rid of the toxins from our body, for it to be able to do this most effectively, we need to fuel it properly. Gelatin is one protein that does this... Not only that, but it helps in the recovery and healthy maintenance of your gut lining, and as 70-85% of our immune system is in the gut, this can help in so many areas of living a healthy life. It can help with allergies, eczema, dermatitis (keeping in mind that skin conditions are indicative of what's happening on the inside). Various studies have also shown that it can alleviate asthma, fatigue, Crohn's disease and colitis as these are all conditions that are exacerbated by allergies. Because of our toxic lifestyles, whether it be food, alcohol or environmental factors, it makes sense to boost our immunity whichever way we can. Bone broth is a fabulous, nutritious, healthy, fun and yummy way to do this.

I've been having bone broth everyday, sometimes 3 cups, depending on how I feel my body is functioning. If I'm feeling a little run down, or a bit rashy, then I'll add another cup of broth into my day, often adding in 1/2 teaspoon of turmeric for extra anti-inflammatory goodness. Over the time that I've incorporated broth into my daily diet, my skin has become clearer, my system on the whole feels like it's functioning better, especially in terms of my digestion and my thinking is clearer and more precise. What's not to like about that?

I must say that I like chicken broth the best, haven't managed to perfect beef broth yet.. Besides the fact that there is something extra magically nourishing and healing about chicken broth. There is a naturally occurring ingredient which repairs, feeds and calms the mucous lining in the small intestine, therefore, nurturing and nourishing your immune system at the same time.

As the fantastic Sally Fallon from Nourishing Traditions says... Chicken soup.. heals the nerves, improves digestion, reduces allergies and gives strength...

Keep Happily Nourished with some great bone broth..

Chicken Bone Broth

1 organic chicken (or a bunch of wings, drumsticks and feet (yes! I know it sounds gross but they have so much gelatin in them) adding up to about 1.5-2 kg)
extra chicken wings and/or drumsticks
2 organic carrots
2 stalks organic celery
1 organic onion chopped in half, skin on
2 tablespoons Apple cider vinegar (the one 'with the mother')
4 peppercorns
1 teaspoon of sea salt
a piece of wakame (dried seaweed) - the macrobiotic sea nutrients will leech into the stock (optional)

A slow cooker is fantastic to make the stock, as it has to cook for so long, but a heavy based saucepan is fine too. The most important thing is to keep it at a slow simmer, only just bubbling. Place all ingredients into your cooking pot and cover with filtered water and the apple cider vinegar, let it all sit for 1/2-1hour. The longer you cook the stock the better in terms of minerals and gelatin released, so somewhere between 18-24 hours is fantastic.

If I'm using a whole chicken I pull the meat off the bone with some tongs after 4 hours of cooking and put aside for other meals, such as a yummy chicken and vegetable type pie (as a very wise friend of mine does) or keep for salads and lunches. I find if I leave it for the full length of time its very dry and not as nice.

Depending on how good your slow cooker is, you might need to turn it to low after 4-5 hours, depending on how much it's bubbling, turn to low for the remaining time, remembering to pull the meat off if using for other things. My slow cooker isn't that powerful and I find I need to leave it on high for the whole time.

If using saucepan, bring to the boil, then turn down to very low for the remaining time, keep an eye on it to make sure that you're not losing it all through evaporation, the lower the heat the better (as long as it's still cooking)..

Once the cooking time is up, strain through a colander into a large saucepan, then pour into freezer/fridge safe jars. Mine usually don't make it to the freezer because we go through it so quickly. I heat a couple of cup fulls at a time to drink with my meals..