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?
asked byshtoink (401)
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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.