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Home > Archive > Health Forum > January 2006 > What is the nuntrition value of gelatine?
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What is the nuntrition value of gelatine?
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| matthias.r.wht@gmail.com 2006-01-05, 12:50 am |
| From: USANA Knowledge <knowledge@usana.com>
Date: 05-Jan-2006 05:57
Subject: RE: What is the nuntrition value of gelatine?
To: Wang Heng Teck <matthias.r.wht@gmail.com>
Wang:
We appreciate your inquiry. Gelatin has little real nutritional value
and it is not included in the products for its nutrient content. It is
more of a functional ingredient, helping to protect unstable molecules
from oxidation and to provide structure and form to some products (ie.
outer capsules, gelatin in icing of bars).
Best Regards,
Russ Barton, M.S., C.N.S.
Science Information Services
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From: Wang Heng Teck [mailto:matthias.r.wht@gmail.com]
Sent: Mon 1/2/2006 6:22 PM
To: USANA Knowledge
Subject: What is the nuntrition value of gelatine?
Search Query: What is the nuntrition value of gelatine?
From: Wang Heng Teck<matthias.r.wht@gmail.com >
Phone: 65 812 65099
Associate ID:
Company: Kansas State Univsersity, Manhattan
Position: Dietetics Student
Full Address: 920 Hougang St 91
#05-09
Singapore 530920
Message: What is the nutritional value of Gelatine? What kind of health
benefits can Gelatine contribute to our health? What works best with
gelatine in supplementation?
---------- Forwarded message ----------
From: mrwht < matthias.r.wht@gmail.com>
Date: 03-Jan-2006 09:40
Subject: The issue on Gelatine??
To: Dietetics-L < dietetics-l@list.eatright.org>
- Hide quoted text -
Is this true? Gelatine is a complex protein I guess. Does it contribute
significantly to our health? Can we be lacking in amino acids glycine
and proline? Does these two amino acids work alone to affect our
collagen & connective tissues or with many other amino acids?
The new, gentle way to beautiful skin: Drinkable collagen in the form
of gelatine
Brussels/Frankfurt am Main, 25 March 2003.
Collagen is an important source of moisture for the skin, and is
particularly effective if it can develop its effect from directly
within the body. With conventional treatment methods the collagen is
injected into the skin on a regular basis. But who wants beauty if the
price is pain? There is now a much gentler and more natural
alternative! The new trend is towards drinkable collagen in the form of
gelatine. The collagen protein is transported directly to the
connective tissues - right where it is needed - and thus ensures
natural beauty from within.
Collagen protein is produced by the body itself, and helps keep the
skin taut and firm by binding water, thus raising the moisture content
of the skin. The skin appears smooth and soft. The amount of collagen
in the skin begins to decrease once we reach the age of 24. The
remaining collagen is no longer as effective as it was in our very
early years. And so from this point in time onwards, we have to
actively help. The valuable protein gelatine aids the connective
tissue, ensuring taut, firm skin.
An end to pain as the price for beauty
Taken orally gelatine is absorbed directly into the bloodstream,
through which it is transported directly to where it is needed, the
connective tissues. The amino acids glycine and proline, which are
found in a concentrated form in gelatine, are the building blocks for
connective tissues. The protein ensures enhanced hydration of the skin.
This reduces the formation of wrinkles. If wrinkles have already
appeared the depth of wrinkles can be noticeably reduced through the
intake of gelatine.
Further beauty benefits: Gelatine strengthens the hair, lending it a
silky, shiny gleam. Fingernails are also stronger, meaning they don't
break as quickly and are a pleasure to manicure. Experts recommend a
daily intake of 10 grams of collagen protein so as to maintain natural
beauty. Gelatine is available as a powder for mixed drinks from
drugstores, the health food stores and chemists.
Forget painful injections. Try the gentle and natural method with
drinkable gelatine!
http://www.gelatine.org/en/press/releases/206_546.htm
=A9 Gelatine Manufacturers of Europe
--
Matthias Robin Wang Heng Teck
Undergraduate Student
B=2ES. Dietetics
Kansas State University, Mahattan, USA
Member, American Dietetic Association (S/N: 00970829)
Contact: 65 812 65099
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| montygram 2006-01-05, 12:50 am |
| This is a good example of the problem I have pointed out many times
with "nutritional science." In most "Western diets," there is no
problem with "essential nutrients," but food that acts as an oxidizing
agent is a huge problem. Gelatin appears to be very important,
especiallly considering the amino acid profile that predominates in the
"typial Western diet." I had a case of tendonosis for more than 2
years, and it only "cleared up" after I took daily gelatin for a few
months.
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