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Let’s get straight to the point: Vital Proteins Beef Gelatin is packed with collagen. Collagen is the most abundant protein in the body and is a key constituent of all connective tissues. It provides the infrastructure of the musculoskeletal system, essential for mobility. The intake of collagen helps to support healthy skin, hair, tendon, cartilage, bones and joints. This is what makes ingestible collagen – including our Beef Gelatin – such a must-try for people looking to incorporate the nutrient-rich product into their daily routine.

Collagen that is partially hydrolyzed is referred to as gelatin. Unlike our Collagen Peptides, our Beef Gelatin does not get broken down by enzymes, a crucial step that makes Collagen Peptides soluble in both hot and cold liquids. Skipping this step is what makes Beef Gelatin partially hydrolyzed and only easily soluble in hot liquids.

Its molecular weight is higher than that of peptides, and is mostly used in soups, stews and highly nutritious desserts. It offers the same amino acids but is not as soluble in cold water.

beef gelatin health benefits

The Health Benefits of Beef Gelatin

Our Beef Gelatin must first be “bloomed” in a cold or room temperature liquid. This process plumps up the granules and makes them easier to stir into your food. After “blooming.” you’ll need to add them to hot liquid in order to fully dissolve them. Beef Gelatin sets up jiggly (like jello) when chilled. Health wise, the gelatin has the advantage of taking slightly longer to digest and coating the small intestine, which is beneficial in gut healing diets like GAPS, AIP or SCD. It’s unflavored so it makes a great addition to a wide array of recipes.

Using Vital Proteins Beef Gelatin may help to promote healthy digestion, strong joints and bones, and help to improve the health of hair, skin, and nails. The benefits of Beef Gelatin are great, and primarily helps the body digest food you might not be used to eating. Beef Gelatin is slower to digest, moves through the GI tract further and coats the small intestine. This is beneficial in gut-healing diets like GAPS, AIP or SCD.

RELATED VIDEO: Beef Gelatin vs Collagen Peptides

Your New Favorite Collagen Recipes

Just like our other collagen products, our Beef Gelatin can also be incorporated in a variety of recipes. In addition to stirring Beef Gelatin into soups and stews, we’ve found that making our Beef Gelatin a key ingredient in some your favorite savory or sweet meals is always a good idea. Think: Paleo Pizza and Dairy-Free Banana Pudding. The possibilities are endless! But one of our fan-favorite recipes where we see Beef Gelatin really shine is in protein gummies. These Peaches & Cream Gummies taste like gummy candy, but really they’re supplying you with enough collagen for the day. 

One of our all-time tastiest Beef Gelatin recipes? This homemade marshmallows how-to:

homemade marshmallows

Chocolate-Dipped Marshmallows

Yields 8-12 giant marshmallows

Ingredients:

  • 1 C filtered water, divided
  • 2 scoops Vital Proteins Beef Gelatin
  • 1 C honey or maple syrup
  • ¼ t sea salt
  • 1 t vanilla extract
  • Tapioca or arrowroot starch, for dusting
  • ½ C dark chocolate chips
  • 2 t coconut oil, plus more for greasing

Directions:

  1. Add ½ cup of the filtered water with the Beef Gelatin in the bowl of a standing mixer. Stir and set aside 3 minutes to allow the gelatin to bloom.
  2. Combine the remaining ½ cup of filtered water with the honey or maple syrup and sea salt in a medium saucepan. Cook over medium-low heat until mixture reaches 280°F, about 30 minutes.
  3. With a whisk fitted to the standing mixer, turn the mixer on low speed. Slowly pour the hot syrup into the gelatin. Continue mixing until it appears the gelatin has melted, about 1 minute. Turn the mixer up to medium speed for 3 minutes, then to high speed for 3 minutes, or until the mixture has doubled in volume and holds a stiff peak.
  4. Add in the vanilla and whip briefly to incorporate.
  5. Grease a standard 1-lb. bread loaf pan with coconut oil and dust with a light layer of tapioca or arrowroot starch. Pour the whipped marshmallow into the pan. Set it in a cool, dry place for 4+ hours, or until firm.
  6. Once set, dump the marshmallow out onto a surface dusted with more starch. Cut into squares and dust all sides with additional starch.
  7. Melt the chocolate chips with 2 teaspoons of coconut oil in a double boiler or microwave at 30 second intervals, stirring in between.  
  8. Dip the cut marshmallows into the chocolate and arrange them on a parchment-lined baking sheet.  
  9. Move the marshmallows into the freezer for 15 minutes to set the chocolate. Store the marshmallows in the refrigerator if not consuming immediately.