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Why Collagen?


September 12, 2017

A nutrient our culture is lacking…

Homemade marshmallows

Past generations ate by the mentality of “nose to tail,” making use of the entire animal. Many parts that we simply toss today such as the gristle, ends of bones, tendons, and skin would have be used to make things such as broths and gravies. But what a great source of collagen we’re missing out on!

Collagen is the most abundant protein in the body, encompassing connective tissue, skin, bones, muscles, tendons, and the gut. In fact, collagen protein makes up 30% of the total protein in the body and 70% of the protein in the skin!

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Gelatin/Collagen works both as a whole food “supplement” but has some pleasant side effects in the beauty department. Collagen contains an array of amino acids for muscle growth, tendon and bone strength, joint health, growth of hair, nails, skin, and is great for digestion and liver function. The body’s production of collagen naturally reduces with age and often our body may not be at full capacity to produce this protein. Adding gelatin/collagen can be a wonderful addition to most individuals’ diets.

You’ll find both containers as staples in my kitchen. I use the collagen powder daily and use the gelatin powder as needed.

How to use

While gelatin and collagen (hydrolyzed form of gelatin) are typically used interchangeably, they serve different culinary purposes. Gelatin powder will gel when chilled while collagen powder will not. Recipe ideas for the gelatin include marshmallows, fruit snacks, thickeners for homemade yogurts, puddings, gravies, and soups. Collagen powder can be easily mixed in smoothies, beverages (like my chocolate milk recipe and my chocolate shake recipe), applesauce, yogurts.

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Products I mentioned in this video

Lego molds
Gummy bear molds
Beef Gelatin
Collagen Peptides


How do you and your family use gelatin and collagen powder?

This post contains affiliate links. Please see my affiliate disclosure for more information.

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