I know it’s easy and not that expensive to buy natural confectionery these days. Nothing however goes past making your family some jellies chock full of wholesome gelatin.
With today’s modern diet we often don’t attain as much gelatin and collagen that our ancestors would have via the regular consumption of bones, skin and tendons. They had a far greater nose-to-toes approach to eating.
Traditional bone broths are being recommended frequently to help improve gut health and are part of healing protocols such as the GAPS diet for gut-brain health challenges. Similarly, to collagen, gelatin seems beneficial in helping to prevent intestinal damage and improving the lining of the digestive tract. Potentially preventing permeability and leaky gut syndrome. Gelatin also seems to improve our ability to produce adequate gastric acid secretions needed for proper digestion and nutrient absorption.1
Gelatin itself, is a translucent, colourless, flavorless food derived from collagen from various raw materials typically cows. Gelatin is made by boiling animal bones, cartilage, and skin to extract the collagen. Collagen is a fibrous protein that connects muscles, bones, and skin in animals. Collagen and gelatin are similar in terms of their benefits because they contain the same amino acids, but their uses are slightly different, and some people digest gelatin a bit more easily.
The gelatinous quality of gelatin is actually one of the things that makes it beneficial when consumed, because this is what allows gelatin to help form strong cartilage or connective tissue that gives parts of our body’s elasticity.2
As with any animal product that we consume – sourcing quality products is integral. Organic or a grass-fed gelatin make delicious treats like jellies, sauces and desserts and work to help improve your gut health, detoxification and reduce inflammation at the same time!
For this recipe you will need:
- Ice cube trays or Candy molds
- Whisk or spoon
- Measuring cup
- 3 tablespoons grass-fed gelatin
- 1/2 cup lemon/lime or orange juice
- About 10 blueberries or blackberries
- 2 tablespoons raw honey
- Additional flavoring – 1/2 teaspoon lemon extract OR 5 drops food grade lemon/orange essential oil. These can make for a stronger flavour if you desire.
- Heat the orange juice and blueberries in a sauce pan with 1 cup of water, simmer for a few minutes until the liquid reduces by half.
- Pour through a sieve and squish the berries to get all the juice out.
- Discard the flesh.
- Whisk the juice, honey and gelatin in the sauce pan until there are no lumps.
- Heat over low heat until it’s melted, stirring constantly.Add additional flavour if doing so at this point.
- Grab an ice cube tray or silicone mold. You can set in a baking tray, too, and then just cut into squares or use a cookie cutter after it’s set.
- Pour in the mixture, then pop in the freezer for 5-10 minutes to firm up. Once they’re out of the freezer they will stay firm at room temperature.
- Store in the fridge for up to 2 weeks.
You’ll feel like a pro with the awesomeness you’ve just created!
- Giuseppina Frasca,1 Venera Cardile,1 Gelatin tannate reduces the proinflammatory effects of lipopolysaccharide in human intestinal epithelial cells.Clin Exp Gastroenterol. 2012; 5: 61–67.
- Oesser S1, Adam M, Babel W, Seifert J. Oral administration of (14)C labeled gelatin hydrolysate leads to an accumulation of radioactivity in cartilage of mice (C57/BL). J Nutr. 1999 Oct;129(10):1891-5.