In more severe forms of joint and bone diseases you can start taking twice a day. Swollen gelatin is consumed directly by the purpose of easier intake, you can add another 1/2 cup warm water. For your convenience you to stir the mixture and evening to eat in the morning. Mix thoroughly and let the mixture be steeped at least 5 hours. Place in the refrigerator for 3 hours.Ģ tsp gelatin mixed with 1/2 cup cold water. Add to 450 ml of liquid soft jelly, to 300 ml of solid jelly. Mix one tablespoon (10 g) with 50 ml of lukewarm water and leave to swell, dissolve water bath (42C - 60C). Reduces wrinkles and prevent the appearance of new ones. Stimulates the growth of hair and nails Increases elasticity and strengthens tendons and ligaments. Gelatine has a beneficial effect in the following diseases: arthritis, osteoarthritis, vasculitis, gonarthrosis, arthrosis, osteoporosis, rheumatoid arthritis, scoliosis, fractures of bones and sprains of joints, hip dislocation and others. In this case it is recommended that concurrent intake of calcium. Gelatin is used as a powerful tool in the treatment of coxarthrosis.
It is especially useful for people who spend long hours at the computer. Gelatine helps the reduction and elimination of back pain and stiffness of the neck. Gelatine is also capable of stimulating the growth of connective tissue and amazingly restored damaged joints. They both have a positive effect on connective tissue. It contains two amino acids - proline and hydroxyproline. Gelatine strengthens cells and the inner fibers. Values range, especially those with less content, depending on the source of raw material and the production technology. It does not contain tryptophan, has a lower the content of isoleucine, threonine and methionine. Gelatine has a particularly high content of essential amino acids glycine and proline (ie those the human body can itself produce), while it lacks the essential amino acids (ie those the human body can not itself produce). Ingredients in gelatin:Īlthough the gelatin in a dry weight is a 98-99% protein, it has a lower nutritional value than many other protein sources. It is not desirable that the dissolution takes place at higher than 60 ° C temperature - then it loses its properties. Optimal temperature for dissolving the gelatin is from 42 to 60 ° C. The dissolution rate is proportional to water temperature. It is easily soluble in water, resulting solutions tend to compress into jelly. Gelatine is a simple protein obtainable by the hydrolysis of collagen from animal bones or cartilage, boiled in water. 100% gelatin of animal origin (porcine)
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