Home / News / What is Collagen?

What is Collagen?

 

Collagen is a protein based connective tissue that provides the materials needed for repair and recovery for our bodies soft tissue system (muscle, tendons, ligaments, skin), and articular system (bone and joint surfaces).

Collagen comprises around 33% of all protein in our body, and nearly 80% of our skins structure is collagen. Collagen is the main protein found in connective tissue of animals. There are more than 29 different forms of collagen, with types I, II, III, and IV as the most common human forms.

Soft Tissue Health & Aging
It has been well documented that after the age of 30, we begin to adapt biological older characteristics. Our tissues begin to lose their elasticity, joints lose mobility, our skin loses it's shape,  and in general we become stiffer and less fluid.

Collagen is one of the most important nutrients the body needs to slow down the aging process.

How Can We Make Sure We Are Getting Enough Collagen?

Unfortunately, the average diet does not have much collagen in it. Traditionally the best way to ensure proper amounts of collagen are in our diets is through bone broths, and organ meats. For those that are interested, below is a recipe for bone broth from Lenny Parracino from Functional Therapy in California. Few people have the time needed to prepare broths,  so we recommend utilizing Upgraded Collagen powder from Bulletproof. Upgraded Collagen is sourced from the purest pasture-raised cows. These cattle are untouched by drugs or hormones and are not just “grass-fed” (which can mean grass-fed, but grain finished, or only fed grass sometimes) but actually spend their entire lives in the pasture. The benefits of a diet properly nourished with collagen are endless.

  • Faster tissue repair
  • Stronger bones and joints
  • Elastic and strong skin
  • Improved flexibility and mobility


To purchase our UPGRADED COLLAGEN click here. You can pick it up at our studio location or shipped to you directly.


Simple Bone Broth/Soup Recipe 
Makes 2-3 quarts of Gelatin 
Step 1 - Gelatin 
• 1 – 1.5 lbs. chicken feet OR 2 - 2 1/2 lbs of beef marrow and/or knuckle bones (ideally certified organically raised) 
• Filtered/purified water; exact will depend on volume of bones but leave room for the following... 
• Add two tablespoons per quart of water of ONE of the following: Apple cider vinegar, red or white wine vinegar, lemon juice or orange juice. 
Place bones in a 4-quart slow cooker. Fill slow cooker with water & selected juice. Set temperature to low and let it cook for 10 hours. Strain broth using a paper towel in a strainer to catch any “bits/scum” that are present. Pour strained broth into 1-quart mason jars and refrigerate. As the broth is cooled, it congeals due to the presence of gelatin so the thicker, the richer.
Step 2 – Soup 
Take a quart of broth and pour into saucepan over low heat. Add chopped vegetables (chop small for quicker cooking). Try celery, carrots, onion, potato, leeks, spinach... let your creativity flow. Also, add 1 tablespoon of coconut oil and salt and pepper to taste. 
Helpful information: 
• Bones can typically be found frozen in butcher section.
• Acid in juice helps to extract the bone minerals into the broth.
• The more gelatinous the broth when refrigerated, the more nutrient rich. If your 
broth is watery adjust your proportions of bone to water next time. 
• Broth should be consumed within 2 – 3 days or frozen in plastic containers for future. 
• Gelatin is NOT a complete protein/meal unless you add vegetables, meat or raw milk cheese and healthy fat. So “spruce” up your soup, place in a container and you will have a quick on-the-go complete meal! 
• You can also use your gelatin as a part of your regular meals as an important facilitator to digestion. Dr. Francis Pottenger pointed out that gelatin is a hydrophilic colloid, which translated to English means, it attracts and holds liquids; it facilitates digestion by attracting digestive juices to food in the gut. 
Quick Reference - Equipment You Will Need: 
• Slow Cooker
• Wired Strainer and Saucepan to place strainer in • Paper Towels
• Mason Jars 

Jay Morgan, FAFS