Bovine gelatin, for healthy joints, Zdravnitza, 200g

PRODUCT INFORMATION

Gelatin is a simple protein obtained by the hydrolysis of collagen from animal bones or cartilage cooked in water. It is easily soluble in water, with the resulting solutions having a tendency to thicken into jelly. The degree of solubility is proportional to the temperature of the water. The optimal temperature for dissolving gelatin is from 42 to 60. It is not desirable to dissolve at a temperature higher than 60, then it loses its properties.

INGREDIENTS IN GELATIN:

Although gelatin in dry weight is 98-99% protein, it has lower nutritional value than many other sources of protein. Gelatin has a particularly high content of essential amino acids glycine and Proline (t.well. those that the human body can only produce), while it lacks the essential amino acids (t.well. which the human body cannot produce. Does not contain tryptophan, has a lower content of isoleucine, threonine and methionine.

Amino acid composition of gelatin:

- Glycine 21%
- Proline 12%
- hydroxyproline 12%,
- glutamic acid 10%
- alanine 9%,
- Arginine 8%
- aspartic acid 6%,
- lysine 4%
- Serine 4%
- leucine 3%,
- Varies 2%
- Phenylalanine 2%
- Threonine 2%
- Isoleucine 1%
- Hydroxylisine 1%
- Methionine and histidine <1%
- Tyrosine <0.5%.

Values vary, especially those with less content, depending on the source of the raw material and the production technology.

Gelatin for healthy bones and joints:

Gelatin strengthens cells and internal fibers. It contains two amino acids-proline and hydroxyproline. Both have a positive effect on connective tissue. Gelatin is also able to stimulate connective tissue growth and amazingly restores damaged joints. Gelatin helps reduce and eliminate back pain and neck stiffness. This is especially useful for people who spend long hours on the computer.

Gelatin is used as a powerful tool in the treatment of coxarthrosis. In this case, the simultaneous intake of calcium is recommended.

Gelatin has a beneficial effect in the following diseases: arthritis, osteoarthritis, vasculitis, gonarthrosis, arthrosis, osteoporosis, rheumatoid arthritis, scoliosis, bone fractures and joint sprains, hip dislocation and others.

More useful properties of gelatin:

- Strengthens joints;
- Increases elasticity and strengthens tendons and ligaments.
- promotes the heart;
- Improves metabolism;
- Improves mental abilities;
- Stimulates hair and nail growth;
- Reduces wrinkles and prevents the appearance of new ones.

Composition:

100% beef gelatin (E441).

Proposed use:

Use in cooking:
Mix one tablespoon (10 g) with 50 ml of lukewarm water and let it swell, dissolve a water bath (42oC - 60oC). Add about 450 ml to get liquid jelly, and about 300 ml  to get solid jelly. Place in the refrigerator for 3 hours.

For healthy joints:
2 tea spoons  Gelatin mixed with 1/2 cup of cold water. Mix well and let the mixture soak for at least 5 hours. For your convenience, stir the mixture in the evening and take it in the morning. Swollen gelatin is consumed directly for the purpose of easier intake, you can add another 1/2 cup of warm water. With more severe forms of joint and bone diseases, you can start taking twice a day. It is recommended to take it for three months, followed by at least 1 month of rest.

General strengthening and cosmetics:
1 h. L. Gelatin mixed with 1/2 cup of cold water. Mix well and let the mixture soak for at least 5 hours. For your convenience, stir the mixture in the evening to take it in the morning. Swollen gelatin is consumed directly for the purpose of easier intake, you can add another 1/2 cup of warm water. It is taken 1 to 3 times a week for 1-2 months.

Packaging: 200 g