Guide to Choosing Gelatin Powder: Which Kind Should You Buy?

 Which kind of gelatin powder should you buy? A handy guide for choosing the right one!

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:

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

16 ounce pack of 2

 

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.

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

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.

 
[disclosure: cmp.ly/4; cmp.ly/5]

PAID ENDORSEMENT DISCLOSURE: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog, including Amazon.com links. I only recommend products I genuinely love, and that I believe would be of value to my readers. Thank you for your support!

MEDICAL DISCLOSURE: Your health is between you and your health care practitioner. Nothing in this blog is intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.

83 Responses to Guide to Choosing Gelatin Powder: Which Kind Should You Buy?
  1. Ethan says:

    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.

    • ButterBeliever says:

      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.

  2. “…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)?

    • Leah says:

      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?

      • ButterBeliever says:

        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. ;)

        • Lori says:

          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.

  3. Rana says:

    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?

  4. Monica says:

    Thank you for this great post! Wellness Mama said that the porcine is inferior because it’s not grass fed. Thoughts?

    • Susan says:

      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.

      • ButterBeliever says:

        Absolutely. Great explanation, Susan!

      • leah says:

        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.

      • MM says:

        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).

  5. Carol says:

    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!

    • leah says:

      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.

    • Chris says:

      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.

  6. [...] your meat with bone broth, sauces or gravy made with reduced bone broth, or with foods made with a quality powdered gelatin made from grass-fed [...]

  7. Laureen says:

    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 ;).

  8. mary says:

    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.

  9. Daniele Polotow says:

    Thank you for the post! I was about to buy gelatin and I had a lot of doubts.

  10. Farida says:

    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

    • ButterBeliever says:

      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.

    • Emma says:

      Oh I do love playing spot the vegan on a blog called “Butter Believer” >.<

  11. Rebecca says:

    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.

    • Julie says:

      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.

    • Jack says:

      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.

  12. leah says:

    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.

  13. Alexis says:

    I just looked up Bernard Jensens and it definitely says its grass and grain fed. So not 100% grass fed.

  14. Shirley says:

    Does anyone use the green can gelatin for thickening pies?

  15. Judith says:

    I contacted Bernard Jensen Products and yes their gelatin is grass-fed and grain fed.

  16. [...] red-canister gelatin (the kind that gels—learn all about the differences between types of gelatin here), you will need to add it very slowly, sprinkling in a thin layer, stirring as you go, and repeat, [...]

  17. Rod says:

    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.

  18. Wendi says:

    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!

  19. Juanita says:

    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

  20. Kathleen says:

    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!

  21. Kathleen says:

    FYI the green can is much cheaper if you order in bulk, directly from the manufacturer.

  22. Jaimie says:

    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.

  23. Julia Hansen says:

    How long kan you store gelatine (expiration date)?

  24. Wendi says:

    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!

  25. [...] Guide to Choosing Gelatin Powder by Butter Believer [...]

  26. Jen says:

    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??

  27. Cathy says:

    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?

  28. […] thought gelatin was Jell-O.  When I think JellO, I think Jell-O shots.  But, I’m not 21 […]

  29. 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.

    • Erica says:

      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!

  30. Tom Cal says:

    What kind of Gelatin is best for IBS ?

  31. Jenn says:

    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!

  32. Kay says:

    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.

  33. […] Guide to Choosing Gelatin Powder: Which Kind Should You Buy? […]

  34. Heidi Cooper says:

    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!

  35. […] a smaller portion, eating more of your meat earlier in the day), and make sure to have a serving of gelatin, which contains plenty of anti-inflammatory amino acids that counter the effects of the […]

  36. Lindsay Lewis says:

    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! ;)

  37. lra says:

    I live in Australia and in Sydney it costs $40 just for ONE red canister!!… :(

    • Nicole says:

      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.

  38. Robyn says:

    Hi,
    Just wondering what benefits you personally have encountered from consuming gelatin…or anyone that wants to reply for that matter! Thanks!

  39. Bobbe e says:

    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.

    • ButterBeliever says:

      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.

  40. Laura A says:

    Can you put the gelatin in capsules and take it that way??

  41. Nancy says:

    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!!!

  42. […] grams organic glucose syrup 55 grams egg whites (approximately 2 egg whites) 1 pinch salt 15 grams responsibly farmed powdered gelatin 50 grams flavored syrup (maple, vanilla, hazelnut…) or a combination of organic food coloring […]

  43. SJ says:

    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?

  44. […] brought to be sealed in its original packaging in case I had any trouble in customs.  According to this great article by Butter Believer, collagen hydrolysate […]

  45. Tiffany says:

    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?

  46. 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.

  47. zosia says:

    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

    • ButterBeliever says:

      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.

      • zosia says:

        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.

  48. Leslie says:

    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.

  49. […] I recently started making protein shakes with Collagen Hydrolysate Bovine Gelatin  (I buy mine from amazon.com). I use the kosher water soluble kind in the green can. Kosher just means there is no pork. But if you don’t avoid pork you could just buy the non kosher-it’s less expensive. The benefit of beef gelatin is that it comes from grass fed cows! This bovine gelatin is good for your joints, so it makes a perfect high protein shake for after a heavy lifting workout. For more info on both types of gelatin I love click here. […]

  50. […] other articles: Guide to choosing Gelatin Powder: Which kind should you buy? Gelatin: Worth the hype? Protein workout recovery shake using gelatin There’s always room for […]

  51. […] to read more about the health benefits of gelatin and what to look for when you buy it, I found  these articles really […]

  52. TC says:

    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).

  53. […] more info on my favorite gelatin powders? Click here. I buy mine from […]

  54. Joanne Lau says:

    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

  55. Marie says:

    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?

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