Gelatin – a mixture of protein bodies of animal origin – jelly-like
a substance formed during the digestion of tendons, ligaments in water,
bones and some other tissues that contain collagen
(protein).
Gelatin is used:
- in medicine as a source of proteins for the treatment of various disorders
nutrition; - in pharmacology – for the production of capsules and suppositories;
- in the food industry for the manufacture of confectionery –
jelly, jam, etc.
Gelatin is also used for the production of ice cream.
to prevent sugar crystallization and reduce
protein clotting.
Edible dry gelatin – colorless or light yellow, no taste
and smell. Molecular weight above 300000; in cold water and diluted
swells strongly in acids, but does not dissolve. Swollen gelatin dissolves
when heated, forming a solution that solidifies into a jelly.
Calorie content of gelatin
Food gelatin has a huge amount of protein, and its caloric content
is 355 kcal per 100 g. The use of this product in large
quantities can lead to extra pounds.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 87,5 0,5 0,7 10 10 355
Useful properties of gelatin
Gelatin consists of a mixture of animal proteins
origin and contains 18 amino acids, including
glycine, proline, oxyproline, alanine, glutamine and asparagine
acid. They improve metabolism, increase mental
performance and strengthen the heart muscle, are
one of the main sources of energy for the central nervous
system, muscles and brain.
Not so long ago, an experiment was carried out, the purpose of which
was to confirm the beneficial properties of gelatin, consisting
from the sticky substances of cartilage and meat.
It is believed that if you consume gelatin in powder form,
then it prevents the destruction of the articular cartilage. IN
175 elderly people were involved as test subjects,
patients with osteoarthritis of the knee joints. They all ate
10 grams of powdered gelatin daily. Already after
14 weeks of use showed significant improvement
joint mobility and muscle strength.
Gelatin is added to honey to increase the viscosity. At the same time, taste and aroma deteriorate,
the enzymatic activity and the content of inverted
sugar, and the amount of protein rises.
Hazardous properties of gelatin
Food gelatin is not equally well absorbed by everyone. Exceed
its reasonable nutritional value is not worth it, since an excess of gelatin can
provoke a lot of trouble, among which the most harmless
Is an increase in blood clotting. The food norm is marmalade,
jellied meat, jellied as food.
Do not overuse products containing gelatin for people
predisposed to thrombosis and thrombophlebitis, as well as those who
suffers from urolithiasis and gallstones, as they can
provoke an exacerbation of the disease.
It is also important to remember that the gelatin tinctures that are used
for the treatment of joint diseases, can lead to constipation,
inflammation of hemorrhoids, as well as problems with gastrointestinal
path.
Also for people suffering from cardiovascular diseases and oxaluric
diathesis, it is necessary to eat gelatin only after consultation
with a doctor, as the high oxlogen content in this product
can exacerbate these diseases.
In addition, there have been cases of allergies.
after eating foods with gelatin.
It turns out that gelatin can be used not only in the preparation of your favorite dishes, but also in the treatment of joints and the prevention of problems with them. Learn from the video two ways to take gelatin for your health.
