Nose-to-tail eating means a diet rich in collagen, a healthy protein that has largely gone missing from the modern American diet. Collagen is vital for our body and is the basic building block of skin, hair, nails, bones and joints. We can get plenty of it from homemade bone broth or from quality collagen and gelatin products.
Kaayla’s favorite products come from her friends at Vital Proteins in Lake Forest, Illinois, a company that supports animal wellbeing and sustainable eco-friendly practices. Their cartilage, collagen and gelatin products are sourced from pasture-raised cows from Brazil.
Looking for a top-quality bovine tracheal cartilage product? Dr. Kaayla Daniel teamed up with Vital Proteins to come up with this top Cartilage and Collagen product. In Nourishing Broth she writes about Dr. John F. Prudden’s pioneering work with bovine tracheal cartilage. Dr. Prudden’s dose was 12 caps a day.
What to get? Collagen or Gelatin?
Gelatin (Collagen Protein) will thicken or “gel” in cold liquids. It’s perfect for jello desserts and aspics. And if your homemade soups aren’t getting good and jiggly — because you didn’t add chicken feet, couldn’t find a pigs foot, ran our of good knuckle bones or just don’t yet have the knack — add some gelatin. Your bones and joints will thank you.
Collagen peptides match gelatin nutritionally but stay soluble in either hot water or cold. There’s no taste, smell or “mouthfeel.” Collagen peptides are just the thing to add to coffee, tea, soups, stews and other foods where you might not want gelling.