Yet gelatin is quite good for you, in its natural form, that is-not artificially colored and sugar-laden like Jell-O. And I bet it wouldn’t even make your top-10 list if I asked you to keep going. Did you think of gelatin? I’m guessing not. I want you to think of a healthful food, just the first nutritious food that comes to mind. The Best Ways to Get More Gelatin: Bone Broth and Beyond.The Why: Six Reasons to Eat Gelatin … Now!.The What: A Powerful Protein You’re Not Getting Enough Of.I was literally trying to buy gelatin yesterday (but hadn’t checked out on amazon yet) I just happened to run across this while perusing your blog this morning. I have thoroughly enjoyed reading your blog the last couple of days and I will be here frequently from now on! Thank you for all the amazing content! I am also super appreciative of this blog post especially right now. I have noticed two spots on my teeth have some decay and my nails have been weak and flaking and I am feeling depleted (still nursing my baby too) so I think the healthy eating in THM and getting in this extra collagen especially will help me tremendously.
I am a mama of 5 boys (8, 7, 5, 3 and almost 1) I just took off 40 lbs since September through macro counting and now I am working on getting off the last 10-20 with THM! I have done THM before but got lazy during my last pregnancy. You have a new reader! I found your website through the THM cookbook. You can pin this post here for future reference: my recipes organized by fuel/allergy info and cool categories.Swanson Vitamins (free shipping on orders over $50!).Great Lakes website (great bulk deals!).If you want gummy recipes, try the lemon gummies from the THM Cookbook, this gummy candy recipe from Savoring the Delights, or Red Hot Cinnamon Gummies or Orange Creamsicle Gummies from Joy Filled Eats. I tested these gelatin ratios in my 5 Ingredient Peach Pudding recipe (see picture below). It turned out great, and there wasn’t a noticeable difference among the 3 dishes that I made.Īs for those gummies…well, let’s just say that they were an experimental flavor that served their purpose to show me how stiff the gelatin got…but didn’t taste so great. When working with gelatin, remember to dissolve it in hot liquid at some point in the process in order to activate it properly.
*wink* Works every time (or at least some people seem to think it does). If you do, blame it on the recipe creator…. When in doubt, just use the brand that the recipe calls for. However, these should work as a good starting place. Sometimes there are other factors that influence the way gelatin sets up. Now remember: I tested these gelatins multiple times in different recipes, but I cannot guarantee these ratios will work in every single recipe. of gelatin when using either of the beef gelatins seems to do the trick. I actually thought that Knox would be much stronger in comparison, but an extra 1/4 tsp. of either THM Just Gelatin or Great Lakes gelatin. For every teaspoon of Knox gelatin used, use 1 + 1/4 tsp.THM Just Gelatin is just a little stronger than Great Lakes gelatin, but for all practical purposes, the same amount of the latter two can be used. Knox gelatin is the strongest of the three.I did notice a faint taste to the Great Lakes gelatin in the gummies, but it wasn’t overpowering. All of them smell bad, but as a general rule they don’t taste bad when used in something.While this may be caused by using less gelatin due to the strength of Knox gelatin, it also seems to be related to the fact that Knox gelatin dissolves more thoroughly than do the Great Lakes and THM brands. As you can see in the pictures, the green gummies (made with Knox gelatin) are more transparent than the yellow ( THM Just Gelatin) and blue (Great Lakes) gummies.
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