All about collagen. ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
| Today's Sunday with Sisson is all about collagen. I've gone on record as saying that collagen is the fourth macronutrient. Protein, carbohydrates, fat, and collagen. It's that important of a nutrient. Almost no one gets enough of it anymore because most modern food discards all the parts of the animal that contain collagen—bones, skin, tendons, ligaments, cartilage, gristle, ears, noses, tails, hooves, or feet. That's about half of an animal's bodyweight that all of our ancestors ate and we don't even know exists. Luckily there are easy ways to get collagen now. You can make bone broth out of animal joints. You can seek out the tails, the drumstick ends, and all the other collagenous parts of animals that are still available at the butcher. Or you can take collagen peptides. Now, I make a collagen peptide product, but only because I wanted more collagen in my diet and didn't have the time (or desire, honestly) to keep and make a steady stock of bone broth on hand. It's my favorite way to take collagen because I can add it to anything without changing the flavor. I add it to my morning coffee. Blends right in. I add it to my pre/post-workout drink along with creatine and LMNT. Give it a good five seconds of shaking and it totally disappears. I know people who even add collagen to their meals. Making ground beef? Mix in a scoop of collagen at the end. Making pasta sauce? Drop a few scoops in. Dissolves right away without really changing the dish at all. But I wanted to bring your attention to a new way to get more collagen. It's actually a quite old way. Anyone born before 1990 probably remembers Jello, except it was full of sugar and low in collagen. Someone has actually come out with a healthy version of jello. It uses extra grass-fed gelatin, monk fruit, strawberry, and beet powder to produce a low-carb, high-collagen delicious improved version of jello. It's called Hello and I recommend you check it out and give it a try. Great way to get more collagen into your diet. Anyway, how do you like adding collagen to your diet? Let me know in the comment section of New and Noteworthy. |
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Mark's Daily Apple 1101 Maulhardt Ave. Oxnard, CA 93033 |
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