The one I take is made from pork skin.
It tastes slightly bitter and the smell reminds me of roasted coffee.
Maybe the skin of the pork was burnt (maybe to remove hair?) and the taste went into the skin?
I also have some other questions, if you could answer some of them.
Is the digestion of hidrolized collagen differ from natural collagen in food?
(Aren't proteins supposed to be broken down into amino acids universally before absorption?)
I mainly want to make use of the glycine part, so I want it to be broken down.
Also, the packing says that there is 90 g of protein in 100 g of product; but what is the rest?
asked bymagyar (0)
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