Potassium Broth

Today I am making what I refer to as modified collagen pectin bites made from Knox gelatin  and apples. They make a great snack though they are not truly collagen hydrolysate. They still offer many health benefits, dependent on what you are making can benefit your body and brain needs as well as make a healthy alternative for snacking. other sources of unflavored gelatin which are non-gmo, grass fed can be found on line and in many health food stores. 

Apple pectin is a soluble fiber derived from apples. Pectin is a type of fiber that is found in all plant cell walls and tissue. Apple pectin is available in the skin and pulp of fresh apples.  Apple pectin has many health benefits including assistance with leaky gut, there are over 20 papers on pubmed that correlate apple pectin and gut health. The apple pectin provides food for colonic bacteria that converts it into beneficial short chain fatty acids. These acids maintain the health of beneficial gut bugs and the cells lining the colon.

Knox gelatin is made from collagen which is obtained from animal bone skin and connective tissue as is other types of gelatin. 

Gelatin and hydrolyzed gelatin should be more Inc. in the modern diet as both are packed with amino acids and offer many health benefits. It is important to know the difference between them to make wise self care choices. Both have been marketed for improvement of joint health,  cognitive well-being, hair growth, even weight management. 

Gelatin has also been defined as collagen cooked long enough for amino acids to break down into smaller components. These components are then extracted, filtered and dried. If you mix gelatin in cold water you will not get the desired gel substance as you would from hot water. 

Hydrolyzed gelatin is the result of gelatin in hydrolysis which means it has been broken down by use of water. An enzyme bath breaks up the natural proteins found in gelatin thus making it easier for our bodies to absorb and digest.

Because of this hydrolyzed gelatin dissolves instantly and hot or cold liquids and does not change texture. Other names for hydrolyzed gelatin are gelatin  hydrolysate, collagen peptides, collagen protein, beef collagen and beef collagen hydrolysate.

While collagen and gelatin are not the same, they are both proteins made of amino acids amino acid chains of collagen peptides have been cut into smaller pieces through a specific hydrolysis process collagen peptides do not have the gelling functionality of gelatin so they are soluble in cold water. There is also a difference between collagen and collagen peptides collagen is the main extracellular protein in the body mostly found in your fibrous tissues like your skin tendons ligaments and such collagen peptides are short chain bioactive peptides produced as a result of an enzymatic hydrolysis of collagen they are both proteins but the peptides are produced by breaking down the much larger collagen molecules that have different properties.

to make the applesauce cut apples with skin into chunks, I like to liquify them in my Ninja Foodie Smoothie Bowl Maker   which makes for easier reduction.  Cook until sheen appears on surface. I like to add  Eisele's Raw Honey rather than sugar, Cinnamon preferably Siagon or Celyon varieties.  Saigon cinnamon is known for having concentrations of essential oils, thus giving it a more complex and pungent flavor. which many find intensely peppery and warm though having a slight bitter note that some might find unpleasant when the spice is used in abundance. Siagon cinnamon is also more abundant in coumarin which can pose a concern as it is a well known blood thinner as well some studies have linked it to liver damage. Both Siagon (accasia) and Celyon (true cinnamon) both varieties of cinnamon are rich in cinnamaldehyde. Celyon cinnamon is considered more subtle. Cinnamaldehyde which is  the compound that provides cinnamon’s anti-diabetes benefit is found in both. often times I will add Organic Cranberry Concentate and Organic Cherry Concentrate for added benefits.

Again collagen is the main extra-cellular protein in the body it is the most common protein found in mammals. Approximately 23% of collagen is contained in our cranial bones, 50% is found in our cartilage, 64% in the cornea of our eyes and about 74% in our skin.

Collagen is considered a simple peptide consisting of amino acids that are bound together in a long gated fibers that form triple helix us it's long spiral peptide chains contain 19 to 105 amino acids which include proine pricing Hydroxyproline and hydroxylysine . 

Gelatin which is a chemical substance that is artificially formed. Collagen undergoes a hydrolysis reaction to produce smaller peptide molecules gelatin is colorless soluble in water and consists of many peptides such as glycine hydroxyproline and proline residues. In powder form gelatin stays stable for a long period of time it is also able to absorb large quantities of water making it a useful gelling agent they can be added to many foods such as margarine to help thicken the material think about that the next time you go to grab that stick a fake butter. These amino acid residues, as well as  a derivative from a natural occurring protein are what make gelatin a nutritious food. 

Again gelatin is not made naturally but artificially through chemical reactions and transformations of the original collagen fibers. Another important fact is that gelatin can be made in a variety of ways either using an acid or an alkaline to treat animal skins connective tissues or hides and then by boiling the material to complete the reaction in which the protein is broken down into smaller components. 

Collagen which is a naturally occurring protein and its richness in hydroxyproline along with glycine is unlike other proteins that make fibers in cognitive tissue.

Collagen gives tinsel strength and elastic to the tendons and ligaments in our joints where bones and muscles come together it is also in our skin which is why we have limited flexibility and strength it is also a very important part of our brain. 

So basically gelatin is a substance that is made from collagen consisting of pieces of peptides and amino acids and collagen is a substance consisting of three helical chains that contain a great deal of glycine and hydroxyproline.

Gelatin is not made naturally outside of cells in the body and collagen can sometimes be made naturally outside of cells in the body from procollagen substances. So while they are both proteins substances which contain many of the same residue groups. 

The molecular mass of collagen is about 300 to 400 Da it is insoluble and cannot be absorbed nor digested. 

Collagen peptides are short chain bio-active peptides produced as a result of enzymatic hydrolysis of collagen collagen peptides are small with a molecular weight of 5000 Da.  Collagen peptides are soluble in cold water and are highly digestible whereas collagen is not.

Collagen hydrolysate (HC) is a group of peptides with low molecular weight (3 to 6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or procine. 

Nearly 28 types of collagen have been identified collagen type I is the most common in skin bone, teath,tendon and ligament vascular literature in organs. Collagen type II is present in cartilage and collagen type III, in the skin muscles and blood vessels are where they are most predominant. Type IV has been reported in the epithelium-secreted layer of the basement membrane and basil lamina. Type V is one of the principal components of cell surfaces and Placenta. 

Collagen has been classified into different families. Collagen is most abundant in the vertebrae and plays a structural role in contributing to molecular architecture stripe and mechanical properties of tissues such as tensile strength and skin and resistance to traction in ligaments. 

Native collagen type I can be extracted from different sources however the main source of extraction is bovine because of its availability as well as its biocompatibility. Porcine byproducts is another common source which is high in resemblance to human collagen. This source is often used as a tendon reinforcement for hernia replacement and for skin and wound healing as a plastic and reconstructive surgery material because it has no allergenic limitations.  

Alternative sources for a native collagen extraction other than the two sources bovine or porcine have been developed from ovine tendon and skin fish tissue such as bone skin and scales are waste fish by products and other sources such as chicken duck and rabbit skin.

Their extractions are carried out by an acid or an alkaline treatment. A combination of both acidic and enzymatic treatment produces a higher more efficient collagen extraction process. Pepsin can be obtained from procine gastric mucosa. Pre-treatment conditions dialysis and source of extraction are the main factors that determine final collagen characteristics such as molecular weight amino acid composition and molecular structure.

Native collagen is commonly used in different industries because it has excellent biocompatibility and biodegradability as well as low immunogenicity and a very high versatility to fabricate films however HC is highly soluble in water but not able to form films by itself it is necessary to combine it with other biopolymers. This present several advantages when compared to native collagen such as higher therapeutic loading cost effectiveness and not requiring a multi step extraction procedure it is highly digestible and easily absorbed and distributed in the human body. 

That being said collagen peptides This is important as collagen lost in the body starts from 18 to 29 years of age after 40 years the human body can lose about 1% per year at around 80 years collagen production in the body can decrease 75% overall in comparison to that of young adults many factors contribute to this such as free radicals deficient diet smoking alcoholism and disease. The role of collagen in the body is very important as it helps in the development of organs wounds and tissue healing cornea gums scalp repair etc.   

Further detailed information can be found online through a variety of sites such as Wikipedia.  Resources I used are from Dr. Rea Osborne an associate professor of biology PhD in quantitive biology in the US, and Dr. Miriam Bozhilova a forest research institute with a BAS and PhD in botany as well as environmental expert. As well as abstract of molecules multidisciplinary digital publishing Institute hydrolyzed collagen sources and applications. Ncbi.nlm.nig.gov  leaky gut research and apple pectin  https://www.ncbi.nlm.nih.gov/pubmed/?term=apple+pectin+gut   https://www.ncbi.nlm.nih.gov/pubmed/26938554