That’s when I discovered a protein powder I could get behind 100%: gelatin.
What exactly is gelatin? Gelatin is just a processed version of a structural protein called collagen that is found in many animals, including humans. Collagen actually makes up almost a third of all the protein in the human body. It is a big, fibrous molecule that makes skin, bones, and tendons both strong and somewhat elastic. As you get older, your body makes less collagen, and individual collagen fibers become crosslinked with each other. You might experience this as stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity). (source)
Traditional diets are very high in gelatin. Why? Because they eat bones and cartilage regularly in the form of homemade, slow-simmered bone broths.
Since we don’t consume broth with every meal, our diets lack gelatin. Using gelatin as a protein powder is like killing two birds with one stone. Not only do you get the added protein you need, but you also get the benefits of eating more gelatin (fewer wrinkles, reduced joint pain, less cellulite)!
The Weston A Price Foundation recommends two brands of gelatin, both of which are made from grass-fed cows. They are Bernard Jensen and Great Lakes Gelatin.
Not only are both brands from grass-fed cows, but they’re also minimally processed to reduce or eliminate the occurrence of free glutamic acids. Neither brand contains added sugars, either. Gelatin is also flavorless, so you can stir it into hot drinks like coffee or tea without adversely affecting the flavor. It also blends well into smoothies and shakes.
So, if you’re looking for a decent protein powder to supplement your protein intake, I recommend using Bernard Jensen and Great Lakes Gelatin.