Have you been hearing more about the benefits of gelatin, and are interested in finding a quality gelatin powder, but aren’t sure which kind to get? You’re not alone!
A very common question I am asked from readers is, “What’s the difference between all these different types of gelatin powder? And how do you choose?”
I hope this little guide will help to answer that for you, so you can make a decision and be on your way to incorporating lots more gelatin goodness into your daily diet!
Nix the Knox
First thing’s first. The most important factor when choosing a powdered gelatin is the same as with choosing any animal product—the source matters.
So, we don’t want to be supporting the horribly unethical practices of factory farming, nor do we really want to be eating animal products that are laced with all kinds of drugs and hormones, right? Right. I don’t do factory-farmed meat, myself, and I don’t do factory-farmed gelatin, either.
Unless the gelatin powder specifically says where it was sourced, and from what kind of animals, you can be fairly certain that it is simply a byproduct of the CAFO (factory farming) industry. It’s usually primarily pig parts, with some cow hide mixed in.
To my knowledge, there are only two brands of gelatin powder sourced from responsibly-farmed, pastured (grass-fed) animals: Great Lakes and Bernard Jensen. The former is more widely available, and comes in several different varieties, so that’s what I’ll be discussing here to help guide you in your decision.
But if you’re interested, Bernard Jensen grass-fed gelatin is available from a company here at the Village Green Marketplace.
Red or Green?
Now, there are two main types of my favorite grass-fed gelatin powder—collagen (gelatin), and collagen hydrolysate. They come in red (well, okay kind of orangeish, but it looks red in the pictures) and green canisters, respectively. Let’s look at the differences.
Red: Regular Gelatin
Gelatin powder is simply cooked collagen, reduced to a pure protein powder. This is the same type of protein you’ll see when you make homemade bone broth—if you get enough collagen-rich bones and other parts in there, the broth will gel in the fridge. That’s the gelatin working.
The regular gelatin from the red canister will also cause a liquid to gel when added to it and then cooled. And this is great, because you can use this type of gelatin for making treats like homemade jello, fruit snacks, gummies, and other fun jellied treats!
So, remember: the red gelatin = gel.
The red gelatin also needs to be dissolved in hot liquids only. It will form clumps of hard goo if you try to mix it into cold liquids.
What do you do with it?
Here are just some of the many things you can do with gelatin powder.
- Make jello!
- Fruit snacks
- Gummy candies
- Marshmallows
- Panna cotta
- Pudding
- Thicken ice cream
- Thicken homemade yogurt
- Add to soups and stews
- Make gravy
- Mix into smoothies or milkshakes
Red canister gelatin comes in packs of one, two, or three canister. The three-pack is, of course, the best deal:
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Green: Collagen Hydrolysate
In the green canister, is a special type of gelatin powder—collagen hydrolysate. It is quite different from the regular gelatin in the red canister, because it does not cause liquids to gel.
And that’s because collagen hydrolysate is heated to a higher temperature and enzymatically treated to reduce the molecular weight, thus limiting its ability to congeal, or gel.
It’s also because of this reduced molecular weight that collagen hydrolysate is easily dissolvable in both cold and warm liquids. It’ll just stir right into even very cold liquids without clumping, or causing the liquid to congeal. And that means, it’s really convenient to take! I usually just stir about a tablespoon into a glass of milk during a meal, and I don’t notice any off-taste. It’s an easy way to get in an extra boost of gelatin without having to make anything special out of it!
What to do with it:
Stir it into…
- Coffee
- Milk
- Tea
- Juice
- Smoothies
- Yogurt
- Rice
- Potatoes
- Applesauce
…and just about anything else you can think of.
So, think green = goes with anything!
Collagen hydrolysate is more quickly assimilated into the body than regular gelatin, and greatly improves hydration to the connective tissues. It also higher amounts of the amino acids glycine, lysine, and proline, which are particularly beneficial to cell growth and reproduction. That means it’s very good for supporting a healthy and nourished metabolism!
Find green canister collagen hydrolysate here:
16 ounce container
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16 ounce pack of 2
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Porcine or Kosher?
Among the red canister variety of gelatin, there are yet even more decisions to be made! You have two options: kosher or porcine. Kosher meaning, pig-free and from cows only, and porcine which is primarily from pig parts (hide and bones). Which one is right for you? Here are the benefits and distinctions of each.
Benefits of Kosher (Bovine)
- It’s kosher! 😉 If pork products are not an option for you, due to religious or other reasons, the all-bovine kosher gelatin is the way to go.
- 100% grass-fed. This gelatin comes entirely from grass-fed cows, healthy and happy and eating a pure diet completely appropriate for their species.
- The porcine gelatin comes from pigs which are responsibly-farmed, but are eating a varied diet which may not be 100% what they would naturally eat if they were undomesticated.
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Benefits of Porcine
- It’s cheap! The porcine gelatin powder is a more affordable option than the kosher variety. Especially when you get the two-pack.
- Made primarily from the hide (skin) of pigs
- Pure quality piggie protein—no industrial waste or questionable parts of other animals involved
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The More Gelatin, the Better!
So in response to the question, “Which gelatin powder should I get?” my answer would be: all of them! (Aside from the factory-farmed kind, of course.) Just like I try to get a variety of meat sources in my diet, a variety of gelatin sources is also probably beneficial—so I get both porcine and kosher.
And I definitely always have both the red and green kinds on hand in my kitchen—I love making jello and other gelled foods, but the collagen hydrolysate is so easy to incorporate into my diet that I take some of it every day! Whether from cooked gelatin powder, or homemade bone broth, all gelatin is good gelatin. I encourage everyone to get as much of it as you can!
Are you a gelatin junkie, too?
Which kind is your favorite? Tell us about it in the comments.
Thanks for the write-up! I’ve been looking into the gelatins for a while (ever since reading about it over at “Mark’s Daily Apple”) but had been confused about the types and worth of those types.
Just out of curiosity, what is your daily dose? I know that I’d get some of it in through snacks and broths, but I’d like to take a daily dose once my order comes in.
I’m going to write more about how much gelatin I recommend taking/eating, but I am eating a LOT these days because I am writing an ebook/cookbook about gelatin so I’m recipe testing. Some days I’m eating jello for breakfast, lunch, and dinner. 😉
2 tablespoons per day is a good dose I would recommend, but probably more depending on how much meat you eat.
“…collagen hydrolysate is heated to a higher temperature and enzymatically treated to reduce the molecular weight, thus limiting its ability to congeal, or gel.”
Does this high heat destroy or denature the gelatin? I thought that gelatin that’s been rigorously heated breaks down into free glutamates(MSG)?
I have the same question, which is why I’ve never bought the green can. It seems a little too “instant” (read: processed). Are we sure it’s 100% okay? there’s nothing inferior or denatured about the green can product?
Excellent questions! I plan on writing more about these issues in detail in upcoming posts.
But short answer—no, there isn’t MSG in Great Lakes gelatin, and the hydrolyzing process is not something to worry about, IMO. 😉
Looking forward to the upcoming posts. I get horrible headaches (I’m in bed for 2-3 days) from just 1/4 tsp of the red gelatin. I’ve always assumed that it’s from the free glutamate. I’ve been hesitant to try the green container for that reason.
Awesome post, thank you for clarifying this!! Definitely going on my list of things to order. Can I ask though, how much gelatin does one need to take daily? Can you take too much? Is there an amount that’s beneficial enough, or is it a more is better type of situation?
Thank you for this great post! Wellness Mama said that the porcine is inferior because it’s not grass fed. Thoughts?
Well, pigs are omnivorous, which means they eat anything and everything. Cows are strictly veggie, so it makes sense that the porcine is not strictly grass fed…I don’t think a pig that is strictly grass fed would be that healthy because their diet would not be varied enough…like vegetarians. They have to supplement to make sure they are getting all the vitamins they need, including those that they would normally get from meat.
Absolutely. Great explanation, Susan!
Any wild boar or pastured pig (would not be called “grass-fed”) would be rooting–eating termites, insects and worms… probably not many veggies. but if it were labeled “pastured” i’d feel better that he hadn’t been fed any GMO soy, corn, etc to fatten him up.
The trouble with pigs is that what they eat tend to modify the lipids profile of their fat tissues. Which could be a nasty thing if their grains, and more particularly soy, feed is too high, in which case you would consume something too high in Omega6 fats (notwithstanding the estrogens from the soy feed).
Crazy timing – I was just researching gelatin options when your post showed up on my google reader today. After reading that gelatin might help with bone/connective tissue yesterday, I wanted to learn more had just started looking into it. I have had stiffness & mild pain in both my knees for the last 8 months (since the birth of my 2nd child). I am only 34 & feel like I am 80. I ran long distances & played competitive sports through college, so I think my knees are paying the price…now I can do little more than bike, walk, yoga & upper body resistance training. I follow weston price & eat clean. All that to say, I would love my knees to feel better so I can get up & down with my kids more easily. Could you point me to any research or information on if gelatin might be a possible solution for structural issues like this? Do you know how much is recommended to take each day if being used as a supplement? Lastly, wondering how long each bottle will last me…I guess that depends on the dosage I take. How long does it last you? Thanks for this timely article – I really appreciate it!
Gelatin definitely helps with joints: collagen, amino acids, etc, help in lubricating and rebuilding joints. Another think you might want to look into is MSM. It’s an organic form of sulfur that used to coat all of our vegetables (from the soil) but with soil degradation, our levels are super low. It’s something we need–I’ve seen lots of people talk about it helping with joint pain and arthritis. You can get just the plain MSM powder (it’s bitter) so you don’t have to buy supplements with questionable ingredients and take as much as you need.
Carol, have you tried cutting out gluten? I, too, hobbled around like in elderly lady in my 30s. When I cut out gluten (per allergist suggestion) it was like magic! No more rashes, joint or muscle pain.
dates are good for your knees and joints. I found 2 pound boxes of dates at a Viet Wah for 7 dollars I was drawn to them and bought 4 of them ate one a week and my knee started feeling better I thought it was just my work then I researched online again for natural cures 4 knees and dates was the first thing that came up. if I skip them for a while I can feel it. I use them in place of sugar in my homemade egg nog based gelatin pudding haha
Thanks for the nice clarification – I will definitely steer people to this article.
I just wanted to add in that I use the ‘red’ bovine and it mixes pretty easily like this:
1Tb in a glass before water, add some very cold water let sit for a minute, mix, add hot water and mix again. You can then add a little juice, kombucha, whatever else hides the flavor. This is what I do almost every AM. I have a water cooler w/ cold & hot water so it makes it pretty easy. It’s a jello shot of goodness, literally ;).
I use the red can, and what I do daily is stir a tablespoon into a small amount of cold water in a big mug, then I add boiling water, a tablespoon of raw honey and a Tazo tea Chun Mee green tea bag. It makes a very delicious, creamy, filling tea. Now, if I don’t drink it all, and it cools, then I get a kind of yummy green tea slime that I drink. If that texture bothers you, then it’s not for you. But I love it this way…what I AM wondering, though, is how long does one need to supplement before judging the results? My daughter commented that my skin looked really good, and asked me how I got it that way, after about a month and a half of using gelatin.
Thank you for the post! I was about to buy gelatin and I had a lot of doubts.
i cannot believe you are suggesting people eat gelatin (teeth, nails, hooves and bones scraped off filthy floors and then purified with chemicals) and butter – don’t you have any idea what is happening to cows, their suffering not to mention you are advising people to give their money to corporate mono food multi nationals who are destroying topsoil, forests, jungles, water, air and our health
Do some research. It’s called “grass-fed farming.”
That’s also not at all what this gelatin is made of. Even if it were, it wouldn’t matter—consuming healthy, sustainably-farmed animals as a whole is far more beneficial than picking and choosing the non-“icky” parts. Again, do some research— clearly this is something you’re very misinformed about.
Oh I do love playing spot the vegan on a blog called “Butter Believer” >.<
BEST. Comment ever. Lol!
Vegan and a left wing liberal.
I have a question about this gelatin powder vs. bone broth.
In the GAPS protocol it says to use homemade bone broth daily. This is very hard to do because 1) very hard to source pastured chicken carcasses to the extent you would need tons of them for the amount of bone broth you need to consume (now that the farmers market is open it is easier, but still not something you can just pick up at the grocery store). 2) beef bone broth tastes disgusting, although mine gels up super easily; 3) it is time consuming to make so much!
So… I posted on another group — like Nourishing something or the other — on Facebook and asked if this Great Lakes Gelatin powder was JUST AS GOOD and gave the same health benefits as homemade bone broth (or even not AS good, but still very good with lost of benefits) and the people there started ragging on and on about how you HAVE to do homemade broth with pastured chicken or grassfed beef bones to have beneficial effect.
I would like to know YOUR honest opinion — regardless of Amazon affiliate money coming your way (I purchased some powder) because I honestly want to know. I am not on GAPS but am trying to eat clean and real.
My joints and muscles ache a LOT, MSM (mentioned earlier) doesn’t help, I have been taking a very good kind for YEARS, and I just think it MUST be systemic, whatever it is, so I am looking at re-inforcing my gut and my immune system with real saturated fats (real butter, raw milk, raw cream, coconut oil, grassfed beef, etc etc), along with no gluten, no sugar, organic produce, and so on.
But yet no health benefits by doing all that except IBS symptoms are gone — that is good, but I could handle that kind of pain. I just want my joint pain and muscle pain to be gone 🙁
Thanks for your response.
I have no opinion about the powdered gelatin, because I’ve never tried it. However, with regard to making beef broth, you can make it DELICIOUS if you do it right.
The difference between making good poultry broth (because in my opinion Turkey is even more awesome than Chicken) and beef broth is what, besides the bones, goes in for flavor. With poultry broth you use skin and bones, the meat doesn’t contribute any flavor. Cook your poultry, pick it clean, then put the carcass and skin in the pot.
With red-meat (deer, buffalo, cow) broth, you need MEAT to make it taste good. Generally, when I’m making broth, I start with 6-8 lbs. of shanks, and add more bones of whatever type I can get. An onion and a little red wine help, too. You brown the meat in chunks, because it is that Maillard reaction where the meat caramelizes, that gives the broth its flavor. The thickness comes from the bones. Usually, when I’m done making red meat broth, I just eat the marrow, as my reward for all that hard work, but you can stir it into the broth or the meat. The hard work comes from straining the broth that’s been cooking for several hours, then separating the meat from the bones for later use. Unlike when you make poultry broth, the meat from the broth-making is definitely worth eating, and DELICIOUS, not for throwing away. Sometimes, I just put a bunch of meat in the glass container I’m going to freeze the broth in, pour some broth over it, and freeze it just like that — instant beef in its own gravy! A tip: if you find the taste of deer off-putting, combine deer and beef in the same pot, and it will all come out tasting like beef.
You can save those bones and freeze them to re-use, or make a whole ‘nother batch of less flavorful broth, that is nonetheless superior to water for cooking veggies, or making some other kinds of soup, or to use in chilli. I learned this technique of simmering the bones more than once in the book _Two Old Women_, a tale of two old Inuit women who were abandoned by their village, but who nevertheless survived and thrived together through an arctic winter.
Great tips! Thank you so much!
Rebecca,
Try getting off dairy for your joint pain. It is the only thing that has helped me and I am apin free most of the time now.
You didn’t really address the issue of green can safety. I remain unconvinced that “collagen hydrolysate is heated to a higher temperature and enzymatically treated to reduce the molecular weight” = safe. When most things are “heated to a higher temperature” or treated with enzymes or chemicals or whatever, we call that processed. Why is it okay to do that with green can gelatin? I *want* to think it’s good, but more processing/more convenience usually means bad.
I just looked up Bernard Jensens and it definitely says its grass and grain fed. So not 100% grass fed.
Does anyone use the green can gelatin for thickening pies?
Correction…..does anyone have success using the RED can for thickening pies?
I contacted Bernard Jensen Products and yes their gelatin is grass-fed and grain fed.
Gelatin is collagen protein (plus, no doubbt, impurities, of course); protein is a chain of amino acids; “reduce the molecular weight” would then mean breaking up the chains into shorter chains. This breaking-up is part of the normal digestion process (except that we use enzymes instead of heat). So, I see nothing wrong with it–unless the heat also does something to the amino acids (isomerizes them, oxidizes them) which I doubt but I don’t know off the top of my head. Amino acids are small and simple and I don’t think there’s anything for them to isomerize into. Where we need to be wary of heat is with the larger, more delicate molecules.
Thank you for writing this! When I bought my first cans of gelatin I didn’t know which one to buy other than “kosher” but in the blog I had read THAT advice in, it didn’t say how to know which can was kosher. Needless to say, I had to guess and I guessed the “red” can, but I ended up with the porcine. I know it’s still good stuff (especially when compared to Jell-O gelatin), but I really wanted the kosher stuff. Because of this blog entry, I now know which cans to get next time and why! Thank you again!
Certainly I will be doing some research on my own…..but…..I just thought I would ask you anyway…..especially since you wrote such an in-depth article on the subject of Gelatin Powder……
What is the reason I would need to consume gelatin powder anyway (or bone broth for that matter) what are the benefits…..and/or what health issues would the addition of gelatin powder help alleviate????
Thanks for the great Blog/Website
Juanita
Thank you! My doctor suggested I eat more gelatin and I was overwhelmed by all the choices. Now I know the green can is for my daily dose and red for all the things my kids love!
FYI the green can is much cheaper if you order in bulk, directly from the manufacturer.
Hi,
I was looking into Great Lakes bovine gelatin last night and their website says the gelatin is made with calf hide or skin. No bones involved. It also sits in a vat and is limed for 1-3 month. It sounds to me like it would deteriorate in nutrition during that period of time. Can anyone clarify for me?
They also mention ossein gelatin and I think, this is made with bones and that sounds like the collagen hydrolysate.
I found this under general information. Does this still sound like the best source of these products? I would like to start supplementing.
How long kan you store gelatine (expiration date)?
Just to clarify (and I haven’t read through all of the comments above so it might have already been addressed, and if so, I apologize) under the red gelatin is listed, “Mix into smoothies or milkshakes” yet just before that list it was mentioned that, “The red gelatin also needs to be dissolved in hot liquids only. It will form clumps of hard goo if you try to mix it into cold liquids.” So, how do we mix it into smoothies or milkshakes, please?
Thank you!
Mix your powder with a little bit of liquid, then add that to your drink!
I found the Great Lakes porcine gelatin variety locally. I wanted to look into it a bit since ‘everyone’ seems to recommend the GL beef gelatin.
I was a bit concerned when I read this about the porcine gelatin:
…”What are the hogs fed?
Those hogs raised in farm areas get their daily normal feed (raw corn, pellets, selected waste foods from restaurants, and grocery stores). Cloistered hogs are fed raw corn, selected grain pellets, and a variety of natural foods from various food markets when available.”
Maybe I’m missing something, but that doesn’t sound like pasture-raised or naturally fed to me. Sounds more like factory pigs and everything awful about that (including the ethical aspect).
I’d like to try some gelatin, but now am I bit concerned about the Great Lakes products. Anyone have any info or thoughts about this??
I recently started adding the green one into my coffee and making healthy jello and gummies with the red. After consuming these things within 10 minutes i start to sweat and get a bit of a headache. If this is ramping up my metabolism this fast I am all for it – but the headache is a little worrisome. Could it be I am detoxing as well? Or possibly allergic?
I’ve been stymied about ordering gelatin because I can’t find a source with decent and clear labeling. I’m sorry to say that I don’t find the Great Lakes site to be either clear or credible. http://www.greatlakesgelatin.com/consumer/FAQs.php
Just for starters, it’s full of typos and misspellings. For a company, this is unusual and a sign for concern.
The beef is from hides of animals from Brazil and Argentina, and we are blithely reassured they are “grassfed” (which some cows are) and subject to similar to U.S. rules. This lacks precision, IMHO.
They actually say they have no way to know what the cattle or pigs were fed, about halfway down the page. Which is odd: they don’t the practices of the farms from which they source products? They claim to test the hides, but if nutrition is the issue, this certainly does not back your statement that these are from “grassfed” animals. They don’t even claim to be organic.
Similarly, clicking around on the other supplier, Bernard Jensen, does not reveal any statements by the company about organic or grassfed sources.
If I’m wrong about this, please tell me. But for now, I’ve only seen a ton of natural living sites promote these brands, and I’m confused by thus given the lack of clear terms in the companies’ statements.
I agree! This post came up when I was seeking more information, as the Great Lakes website certainly didn’t convince me! I think I will stick with homemade broths from local suppliers I trust, and whose farms I can visit. There’s nothing really indicating that Great Lakes is sourced from anything but a factory farm in South America. A cow could have a bite of grass in their lifetime and be called “grass fed”… Modern alternative Mama suggests Vital Proteins – they claim “We are dedicated to providing 100% natural, whole food proteins that support animal wellbeing and sustainable eco-friendly practices. Our happy cows openly graze on lush natural grass pastures providing the highest quality of protein.” – they are based in Illinois, although that could be the company, not necessarily the cows. Might be worth looking into!
What kind of Gelatin is best for IBS ?
Thank you for the post. I have purchased the red can of gelatin – shortly after your last post AND taking a cooking class that also recommended adding gelatin into the diet.
They said that a bone broth and gelatin is one of the best items that can be added to a diet for people who are ill. That is because they said that the bone broth is easily digested and absorbed into the body.
Thanks again for the prompting and nudge that I needed to get busy using my gelatin!
I have been taking the kind in the green can daily. I’m hoping this will be helpful for my osteoporosis. Does anyone know if it is? Thanks.
Thank you so much for this post. I just recently discovered the red can and made Lego brick shaped gummies for my family. We loved them! I also greatly appreciate your addressing the religious reasons for not eating pork. We stopped eating pork about 6 years ago for religious reasons and have not had anything jello like for so long! We are so excited to finally find a kosher gelatin! Your book was also very helpful to me. Thanks!
I know this post was from awhile back, so you might not even see this post, but I’m gonna post anyway.
I haven’t actually been able to afford gelatin in this form yet, though I’m definitely interested. I think you should do a giveaway which could include all three of these options! I know I’d enter! 😉
I live in Australia and in Sydney it costs $40 just for ONE red canister!!… 🙁
Hi Ira, I also live in Australia but order mine from iherb. It works out about $20 + $4 postage. use code NEK395 for a $5- $10(depending on your total spend) discount on your 1st order.
Hi,
Just wondering what benefits you personally have encountered from consuming gelatin…or anyone that wants to reply for that matter! Thanks!
I just bought the red can and the taste is almost more than I can stand. I would love an update from those who posted months ago on any results they are seeing.
How are you taking it? I know some people just take it off the spoon and chase with water but I don’t advise that. Not only super gross, but makes it harder to digest. Try it in smoothies or make jello or fruit snacks with it. It’s tasteless.
Can you put the gelatin in capsules and take it that way??
Hi!! I started using the green can three months ago. I get all the concerns about organic etc etc etc. But the results for me speak for themselves. I have a torn R hip labrum – something that does NOT go away without surgery. The pain I was in EVERY DAY was staggering, woke me up at night. I stopped almost all activity – doing the bare minimum to keep the house running. Surgery for this issue is not an option right now, as there are very few surgeons who know how to successfully treat this and the technique is really in it’s infancy. I am not going to be a guinea pig at this point. I have been taking 1TBS in the am in coffee and 1 TBS in tea in the evening. The results have been incredible. Went away on vaca with my husband – walked for miles. Home again – walking the dog every day…..not to say that I am cured…..still get twinges quite often, but it’s simply remarkable. No pain at night anymore. The fact that my skin looks AMAZING (I’m 52 – my 17 y/o daughter says it’s nicer than hers hahaha) is simply a bonus!! This did not happen overnight – took 2-3 months of daily supplementation. Again, I get everyone’s concern about heat, diet etc etc etc….but it has given me my life back, so maybe have to take a little bad with the good!!!
Everywhere I read, I keep seeing people stating the Bernard Jensen brand gelatin comes from grass-fed beef. However, this information is nowhere to be found on their official website and the only place where I *did* find a statement, it clearly says it comes from grass AND grain fed cows. In the FAQ here: http://www.radiantlifecatalog.com/product/bernard-jensen-gelatin/superfoods-supplements
Has anyone bothered to actually fact-check the grass-fed claim before it got parroted and plagiarized across the Internet?
What a wonderfully informative post on gelatin! I’ve read so many great benefits of gelatin and really want to buy at least one to give it a try. I can really benefit from some! I’m deciding on whether to get the red great lakes gelatin or the green great lakes collagen hydrolysate. I’m leaning more towards the green bottle since I want to be able to add it to my hot tea and drinks. HOWEVER, one thing that really concerns me is the “heated to a higher temperature and enzymatically treated to reduce the molecular weight.” It sounds like it’s quite heavily processed because of the heating to high temps and being treated. Isn’t heating things to high temperatures not good? Like it’s usually raw milk and raw honey that’s good, not the heated pasteurized and treated ones. In this case, do you still recommend the green one as a first bottle? Does it still have the same benefits as the red bottle and is it as safe as the red one?
I am NOT in favor of factory raised beef however to think that grass fed is healthier than grain fed may be questionable. First of all as prior posters have said these cows are not solely grass fed. However, above and beyond that is this point that not many are familiar with. Grasses and meadows are often sprayed with pesticides and worse to keep them producing. Also keep in mind that many south american countries still use ddt.
I would love to try the gelatin protocol but am fearful of degrading my efforts over last few yrs to refrain from eating anything from animals that have consumed anti biotics. Testing of the hides and bones would not show anti biotis and hormones given to cows as little as few months ago.
I understand that grass-fed changed the fat and nutrient profile of beef; however, since beef gelatin is an isolated product (which does not include nutrients, other than amino acids, and fat), shouldn’t it be that grass-fed in regards to gelatin is of no importance?
Thank you,
Zosia
Great point, and yes, I am somewhat inclined to agree. However, a primary reason why I choose this beef gelatin is due to their careful processing methods to ensure the end product is of the highest-quality. The people at Great Lakes are experts when it comes to gelatin—they actually wrote a whole book about it which I’m in the process of reading. I trust their company. I don’t really trust Knox, etc.
Additionally, it’s important to me to avoid supporting the commercial animal agriculture industry (factory farms) and support sustainable farming whenever possible. So that’s another reason I opt for the grass-fed.
I agree with you, but am nonetheless having a hard time justifying the price (sometimes).
Do you know anything about the msg difference between Great Lakes (or other high-quality gelatins) vs. that of “knox-type” gelatins?
By the way…thank you for your blog. It’s so informative.
Hi! Thanks for all the great info! I was doing more research into the brands you recommended and found a discrepancy with your information. The bottle for the Bernard Jensen gelatin doesn’t say it’s from grass-fed cattle, so I looked at their website and they do say that the cows are both grass AND grain fed.
I have a question about the red Great Lakes gelatin. How is the flavor? It says it’s unflavored, but after the reading reviews on Amazon, quite frankly, they scare me away from purchasing it! A lot of people say it has a very distinct flavor. I asked another blogger about it in her post recommending this brand, but she never replied (or even approved my comment for that matter).
I hope the red kind is suffienctly absorbable. I can’t seem to tolerate the hydrolate form. I feel immediately tired and dizzy and weird. I put the regular kind in my oj in the morning and leave it for 15-20 minutes and it has some clumps in it, not gooey at all that is easy to digest.
Thanks for this write up! I’m looking for a good quality gelatin to aid in the GAPS diet (healing the intestinal lining). I’ve looked into both Bernard Jenson (cattle is fed grain and grass, according to their website) and Great Lakes (says their cattle comes from South America and they can’t say exactly what the cattle is fed). It’s important to me that the animals are grass-fed only with no GMO grains/corn, so I’m going to keep looking.
I’m just finding this. I started using gelatin about 2 weeks ago. It’s not necessary to use egg whites to make marshmallows. Following is a link that just uses honey, gelatin and vanilla.
http://nourishingplot.com/2014/03/22/marshmallow-fluff-gaps-paleo-approved/
Hi, I couldn’t find gelatin power in store so I bought the capsules supplement kind. Would it still work the same? if I open the capsules and pour it out using it to mix with my homemade conditioner.
Enjoy reading your stuff.
Received an email back from Great Lakes. Not monitored whether the cows are grass fed.
There is nothing on their can that indicates that the product is from Grass Fed Cows. Maybe some sellers stick that in on the description or some comments on blogs contain that erroneous information.
“We purchase this from a local manufacturer and confirm the quality in our facility. Produced and purified in Illinois, USA plant from components (cow hides) manufactured in the Columbia, Brazil, Argentina or India, areas where pasture feeding is common but is not monitored for feed or grass feeding.
See our website for information on our Quality efforts under Elements of Quality.
http://www.nowfoods.com/Quality/”
INDIA! Really?
Personally I’ve found the gelatin in the green can is not tasteless to me. If not mixed with anything but water it tastes and smells like wet cowhide(I know that’s what it’s made from and indeed it must be).
I have been a believer in the Great Lakes gelatin since I read your Guide, but it is difficult to get it in Canada. I have found a good company in Perfect Supplements that ships it to Canada and haven’t had any issues with customs. If any one else is having difficulty finding it, I hope this helps. They carry all three types. Great Lakes beef gelatin, Great Lakes Porcine gelatin, and Great Lakes Collagen Hydrolysate
I haven’t eaten meat since I was 11 years old so don’t eat gelatin. Do any of the benefits also come from vegetarian-type gelling products like agar-agar or pectin?
Nope. You won’t find the same beneficial amino acids in those. Good question!
I read in someones blog, that great Lakes is no longer using grass fed cows. Do you know if this is really true? I have been using both the red and green can for a year or so and really want a grass fed product.
Awesome, awesome, awesome!! I have to look no further, you answered every question I had and then some. Thank you, I am very grateful that I found your blog. Every other one that I came across was not as thorough as yours. Thanks again and GOD Bless. 🙂
I have gone through the information provided by the author about how to choose gelatine from the various options . I liked it very much & thanks for the information.
I am having knee pain in my left knee I have red a article that consumption of bovine gelatine will cure the problem.I am a male of 72 years of age .
But as I am a vegetarian so please suggest me its alternative that is a gelatine coming from vegetarian source & will it be useful for the cure of knee joint pain as compared to the bovine gelatine.
Please answer I will be very thankful .
Hi- I realize this article is kind of old, but this is some of the info I was looking for. My question is though – you mention the green kind is 100% grass fed (which is what I want) but the company’s website clearly states that it is not. The cows are fed corn, scraps from restaurants (who knows what is in that!) , etc.
Can you clarify?
Thanks for the info on gelatin. I wanted to add one more, the Red gelatin should only be eaten after it has been “cooked”, i.e. hot water boiled on it, or you will get stomach cramps as our bodies can’t digest it.
Thanks again!
Great Lakes states on their website that the cows are farmed in Argentina and Brazil. This gelatin stinks of amazonian deforestation. Aye? Not quite the healthy choice im hoping for. What are your thoughts?
How is it possible that everyone is so obsessed with grass fed? Great Lakes states it does not know that the cattle is actually grass fed (only that it is common in the countries they do business with). But more importantly, the fact that it is not organic doesn’t seem to bother anyone….because they are grass fed…?? Great Lakes does business with countries that are still using the most dangerous pesticides in the world, countries that have no regulation when it comes to antibiotics and supplement given to cows, but hey, everyone is ok with that, cause they are grass fed…?? Think people! These cows may be full of antibiotics and consume grass full of pesticides, we have no idea! It’s not like Great Lakes are reassuring about that not being the case. Buy gelatin from a local supplier, who knows about the cattle they use and how they are actually fed, then believing in a online hype. If Great Lakes is that amazing and truly using grass fed, organic cattle, don’t you think it would be all over their website?!
Just like a couple of other comments on this site, I have just started taking the Green Collagen Hydrolysate and it has had the effect (several times now) of making me lethargic and dizzy – to the point where I wouldn’t consider driving. I dropped the amount to substitute from “tablespoon” to “teaspoon” and can still feel the effects. Such a pity, because the benefits of gelatin seem to be so far-reaching. Has anyone had this experience with the Green and then switched to Red and not had that lethargy/dizziness?
I have pituitory tumor namely acromagely it disturbs our harmon system. Should i eat gelatin gelly or it will effect my health
Sorry to be a kill-joy!I am surprised at all the people falling for deceptive marketing.The product MUST be labelled grass-fed,grass-finished,pastured,and/or organic if that is what it is.ALL cows are grass-fed until most of them are switched to grains later in life.And now the biggest blow of all;The majority of beef from Argentina is from feedlots.They started the switch almost 10 years ago.I found out when I was researching to place a large order several years ago.They won’t put it on the can because it probably ain’t so!
Does anyone know the brand Zint?
http://Www.zintusa.com
On the product description it says animals were pasture-raised in strictly organic diet, free of preservatives, flatten, and non GMO certified. Also kosher.
Yes, i have actually used Zint collagen and i absolutely love it,
I don’t know a thing about Zint but just read the site and this seems like what we all are looking for. I am going to research the hang out of this company and update with what I find. Thank you so much for posting the question and link.
since this article came up first when I googled grass fed gelatin, I wanted to make a comment here so that consumers know what they are actually buying when they support great lakes- yes the cattle are grass fed, but the farmers in South America decimate the rain forest to provide land for the cattle to graze on, so it isn’t really a better option for anyone.
Are you saying that across the board, all brands use this red/green distinction? I’m looking for gelatin that will work to make treats with, and the descriptions seems to always be about supplements, so I’m afraid of ordering something that won’t actually work.
Nope–just this particular brand. I haven’t seen another brand that even offers hydrolyzed gelatin/collagen in similar packaging as regular gelatin, so pretty sure the kind you order will be the gelling kind, if it’s another brand.
Thanks so much for this helpful article 🙂 I’m trying to find out as well…with all the processing to get gelatin, is it denatured and does it have chemical residues in it by the time it gets to the clearish powder that we buy? Would love your thoughts please 🙂
Thanks 🙂
Anyone heard of Trim Healthy Mama’s gelatin?
I have been hitting the Great Lakes gelatin and collagen for about a year to alleviate pain from arthritis, lumbar stenosis, and to address significant osteoporosis — with great success. My pain is almost 50 percent less and my bone density has stabilized. I recently began increasing my intake: porcine gelatin in the morning and collagen in the evening. About 2 weeks after this “doubling down” effort, however, I began to experience unusual symptoms which required medical attention: profound and unusual fatigue/tiredness, difficulty with concentration, and sleep disturbance, among others. The medical folks couldn’t find anything; one physician suspected a possible side-effect to a medication (which I discontinued) and a pharmacist contradicted the physician, saying the symptoms didn’t fit the criteria. Online research turned up the possibility of heavy metal toxicity. I suspect the gelatin and collagen may not be coming from natural sources. Can you give me information to contradict my suspicion? Thanks so much.