Аутоиммунный Палео

[Ханька]

Вот очень полезная инфа. Десь много научных терминов, которые я не знаю, как перевести. Но если скопировеать в Гугл-переводчик, он вроде должен знать их. Все, после этого поста я убегаю, надо работать.

Of the amino acids in collagen hydrolysate and gelatin, 35% is glycine and 21% is proline and hydroproline. Also important, collagen hydrolysate/gelatin completely lacks the amino acid tryptophan. The high percentage of glycine and proline, as well as the lack of tryptophan, help balance the ingestion of large amounts of tryptophan and cysteine present in muscle meats. The equilibrium of amino acids play a large role in metabolic rate, thyroid function and hormone production.

Dr. Ray Peat, a hormonal researcher in the field of nutrition and metabolism, describes why muscle meats when consumed without gelatin can increase stress hormones and decrease thyroid hormones

When only the muscle meats are eaten, the amino acid balance entering our blood stream is the same as that produced by extreme stress, when cortisol excess causes our muscles to be broken down to provide energy and material for repair. The formation of serotonin is increased by the excess tryptophan in muscle, and serotonin stimulates the formation of more cortisol, while the tryptophan itself, along with the excess muscle-derived cysteine, suppresses the thyroid function.

f a person eats a large serving of meat, it’s probably helpful to have 5 or 10 grams of gelatin at approximately the same time, so that the amino acids enter the blood stream in balance.

Read more: http://raypeat.com/articles/articles/gelatin.shtml

и дельше:

Dr. Pottenger, another researcher who offered extremely valuable research in the field of nutrition, praised bone broth because it provides a source of hydrophilic colloids in the form of gelatin. Raw foods tend to be hydrophilic – water-loving – and blend with digestive juices for efficient digestion.

Cooking food, however, often creates hydrophobic colloids and can repel digestive juice in the stomach. Because collagen hydrolysate/gelatin remains hydrophilic even when heated, it aids digestion of cooked food.

Further, the glycine in gelatin stimulates stomach acid production and thereby improves digestion and nutrient assimilation. Low stomach acid is a chronic problem that leads to a cascade of symptoms in the entire body, so increasing stomach acid often alleviates a host of issues.

Остальное тут: http://www.westonaprice.org/food-fea...h-is-beautiful

Столовая ложка без горки это 7 гр желатина.