3

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So does the "gelatin" that resulted from my slow-cooked pork have health benefits similar to gelatin from bone broth?

Answered on August 19, 2014
Created May 19, 2013 at 11:14 PM

I cooked a boneless 6lb pork shoulder roast in my slow cooker the other day. Only other ingredients in the crock were sliced onions and an herb/spice/salt dry rub (no liquid was added).

After 10 hours of cooking, the result was some delicious pulled pork, and about 30 oz of liquid. I poured the liquid into glass containers and refrigerated them. After a day in the fridge, the liquid has turned into some beautiful THICK, dark brown, jiggly gelatin.

My question is, is this gelatin similar to the gelatin that's made from bone broth, in terms of health benefits? Ie, is it a rich source of proline and glycine? (http://www.westonaprice.org/food-features/why-broth-is-beautiful)

Should I heat it up and drink it, or is it not really worth it?

EDIT: just remembered- the roast came with a huge layer of skin on top, so I guess that accounts for the gelatin?

9c4ba98a3b480408bcf207f558fe659b

(355)

on May 20, 2013
at 12:03 PM

I think Chris Masterjohn's posts on glycine have much to do with its popularity. He recommends glycine rich foods as a bulwark against high muscle meat (thus high methionine) diets.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 20, 2013
at 11:43 AM

But Glutamine is everywhere...

96440612cf0fcf366bf5ad8f776fca84

(19413)

on May 20, 2013
at 11:09 AM

That's because glycine, like L-Glutamine, helps heal leaky guts, and it's really cool wiggling it.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 20, 2013
at 03:11 AM

@moonablaze, slow roast pork is delicious.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 20, 2013
at 01:58 AM

I still think there's something to foods with hydrophilic properties. Gelatin being one, soluble fiber being another.

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on May 20, 2013
at 01:43 AM

but gelatin is delicious.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 20, 2013
at 12:45 AM

Probably yea .

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2 Answers

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 20, 2013
at 01:31 AM

Gelatin is gelatin. Gelatin is hydrolyzed collagen, which is present in muscle meat. I have no idea why folks think that gelatin is some magical source of precious amino acids, the primary components of collagen are glycine and proline, both NON-essential amino acids, we make them ourselves. Not to mention that any meat is likely a richer source of protein/amino acids than any bone broth.

Bone broth is there for the mineral content and even that I'm not sure is all that magical.

Wikipedia says that collagen constitutes up to 6% of muscle.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 20, 2013
at 01:58 AM

I still think there's something to foods with hydrophilic properties. Gelatin being one, soluble fiber being another.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 20, 2013
at 11:43 AM

But Glutamine is everywhere...

9c4ba98a3b480408bcf207f558fe659b

(355)

on May 20, 2013
at 12:03 PM

I think Chris Masterjohn's posts on glycine have much to do with its popularity. He recommends glycine rich foods as a bulwark against high muscle meat (thus high methionine) diets.

96440612cf0fcf366bf5ad8f776fca84

(19413)

on May 20, 2013
at 11:09 AM

That's because glycine, like L-Glutamine, helps heal leaky guts, and it's really cool wiggling it.

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on May 20, 2013
at 01:43 AM

but gelatin is delicious.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on May 20, 2013
at 03:11 AM

@moonablaze, slow roast pork is delicious.

1
089dd41b18fbb95ebb5347cded708d98

(5635)

on May 20, 2013
at 12:11 AM

i always save the fat and cook my veggies in it. never waste it. i'm sure it still has the same health benefits since it is basically the same thing as bone broth- just without all the added water.

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