You know when you refrigerate cooked chicken overnight and the next day you get this clear/brown gelatinous stuff? What is it? And are there benefits to eating it? Is it similar to bone broth? What's the nutritional composition?
asked byPaleoVenus (1507)
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on May 10, 2012
at 09:46 PM
That gelantinous material is gelatin :) The orginal non vegetarian animal form. It is primarily protein from collagen and bone materials.
Many cultures have dishes which incorporate it. My Ukranian mom loved it -she cooked pigs feet and tomato (and other ) aspics from scratch.
on May 11, 2012
at 02:27 AM
"When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the "digestor" by the Frenchman Papin in 1682. Papin's digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health."
on May 10, 2012
at 09:42 PM
I always assumed it was actual gelatin much like would set up in a good bone broth that's cooled. If that's the case, it's incredibly good for you. Excellent for cartilage.