Tag: bones

A bit about Collagen

Today’s post is about collagen.

The health and beauty market is full of references to collagen, whether targeting joint health, better skin or stronger bones. We recently had a question about this protein from a friend who was trying to understand all the marketing hype. So, we have done some research and as always, we are sharing what we have discovered.

To start with, what is collagen?

It is the main structural protein in the large network of proteins and other molecules that surround, support, and give structure to cells and tissues in the body. As the main component of connective tissue, it is mostly found in connective tissue such as cartilage, bones, tendons, ligaments, and skin.

There are actually 28 types of collagens found in the body, however, it is Collagen type 1 that makes up more than 90% of the body’s collagen. Vitamin C is vital for it’s manufacture, while Vitamin E improves its production.

As human beings grow older, their synthesis of collagen decreases and the tissues will become thinner, weaker and less flexible.

Does ingesting collagen help?

One common misconception is that any ingested collagen forms the building blocks for collagen in the body. Studies have shown that only certain fragments – known as bioactive collagen peptides (BCP) – stimulate the body to produce more collagen in a target organ.

Bioactive peptides are formed by breaking down native collagen into smaller molecules. These smaller molecules are quickly digested by the body and can therefore enter the bloodstream.

Interestingly, Gelatine is a protein derived from the partial break down of collagen found in animal skin, tendon, and bones. Making it a potential bioactive collagen peptide.

Will diet help?

Eating foods that are high in collagen will also encourage your body to produce more of it. It is naturally present in various animal and plant products. Some of the best sources of collagen include: bone broth, fish (especially with edible bones and skin such as salmon and sardines) chicken, eggs, berries and citrus fruits. Interestingly, these foods are also high in vitamins C & E, which are essential for its production.

This brings us to supplements

According to study, for collagen peptides (BCP) that can be easily absorbed and used by our body, the most suitable type is one in powder or liquid form. When we ingest this type via food, it reaches the bloodstream that will be used by the body in a very short time. It has a high bioavailability and is therefore the better option.

A supplement in a tablet or capsule form has lower bioavailability than the others. They take longer to break down making it more difficult for the collagen in the capsule to be digested in our stomach and to completely enter the bloodstream. Capsules also have other disadvantages. Although it may seem easy to use, it can actually be misleading. Due to the fillers and coatings, you may need to swallow 10-20 of these capsules a day to get the daily amount of collagen you need.

When it comes to adding collagen to coffee, casseroles or soups, the biggest issue may be the influence of higher temperatures on the supplement’s quality. Proteins generally start to break down when exposed to high temperatures or acidic and alkaline solutions. At this time, the protein may no longer work properly, rendering the supplement ineffective. One research found that when collagen proteins were exposed to high temperatures, their initial breakdown occurred at 150 C (302 F).

As a result, as long as the temperature of your coffee, casserole or soup is below 150 C (302 F) when you add your collagen supplement, the powder’s quality should be unaffected.

The take away from this information

Collagen supplements are designed to protect the users’ skin, hair, nails and body tissues by stimulating production. Supplementing can increase lean muscle gain, decrease recovery time, rebuild damaged joint structure, and boost cardiovascular performance

As to which product to use, this is where reading the label comes into play. The product with the most collagen peptides per serve will provide the most benefit.

We hope you have found this article interesting.

 

Till the next post,

Live clean n Prosper

Sources – Nutrition Insight -Journal of Pharmaceutical Technology – Wikipedia –

Vitamin K, the unheard of vitamin.

Today’s post is about Vitamin K, the one vitamin you’ve probably never heard of.

It is a vitamin most people have never heard of, unless perhaps your doctor has mentioned it after putting you on a course of blood thinners.

What is it?

Vitamin K is basically just another fat-soluble vitamin and is actually a group of compounds.  The group consists of K1, K2 and K3, all do slightly different things and come from different foods. The human body only requires K1 and K2. The name vitamin K comes from the German word “Koagulationsvitamin.” Unlike many other vitamins, it is not typically used as a dietary supplement.

What does it do?

It is one of several fat-soluble vitamins essential to the body, but this one has some specific uses in the body. It is used for blood clotting, bone building, and other important processes

Possibly its most important job is clotting the blood, which is why you may have heard of it if prescribed blood thinners like warfarin. However, it does more than that. In fact, it is an important cofactor in bone mineralisation and calcium metabolism. So, if you want to keep those bones strong, then keep eating foods high in vitamin K.

Because it has an influence on calcium metabolism, it means that calcium supplementation can cause an increased need for this vitamin . Some people that also may need additional vitamin K, are people with some kinds of digestive problems. This is due to the gut not fully absorbing the nutrients from the foods eaten, but also because K2 is made in the gut, by bacteria which are affected by gut health.

How do we get it?

Generally, vitamin K is not given as a supplement as we normally get plenty from our diet. K1 is obtained from leafy greens and some other vegetables such as broccoli and Brussels sprouts. K2 is a group of compounds largely obtained from meats, cheeses, and eggs, and is  synthesised by our gut bacteria. K3 is not found in significant amounts in any natural food sources.

Having said that, supplemental forms can be used for some very interesting reasons like acute leukaemia, Alzheimer’s disease and certain types of kidney stones.

Since there is rarely an excess or deficiency that will cause major health problems, vitamin K is one vitamin we don’t hear much about, but it is important all the same.

There are many drugs can interfere with the effects of vitamin K. They include antacids, blood thinners, antibiotics, aspirin, and drugs for cancer, seizures, high cholesterol, and other conditions. Too much vitamin K can actually be harmful if you are receiving dialysis treatments due to kidney disease.

So as always, check with your chosen health care professional before taking vitamin K supplements.

 We hope you found this information interesting,

 Till the next post,

Live clean n Prosper

Sources – Web MD – National Institute of Health -it

Slow Cooker Cooking – A Healthy Option

Todays post is about slow cooker cooking.

One of the things I love about this time of year is that with the cooler weather, we use our slow cooker more often. There are several advantages with using a slow cooker. 

One being that you can make lovely dishes with cheaper cuts of meat. It is also a healthy way to cook.
Though the cheaper cuts tend to be a little bit tough, the moist cooking method and longer cooking time result in fork tender meat. These cuts are also usually lower in fat. This helps to lower the fat content as well as the calorie content of the meal.

What about nutrition?

With all cooking techniques, there may be some breakdown in nutrients. Though there are a few nutrients, such as lycopene, which turn out to be more easily absorbed after cooking.
The advantage of slow cooking over other methods is that the food is cooked at a relatively low heat for a longer period of time. Cooking “slow and low” in a sealed chamber helps to keep the moisture and the nutrients in your food. 

It also helps to prevent the formation of cancer-causing compounds – such as lipid oxidation products (LOPs) and heterocyclic amines (HCAs). These dangerous compounds form when most types of meat and some fats are cooked at high temperature.

Unlike boiling or steaming, the dish still contains the nutrients. These are usually in the juices which are served as part of the meal. However, the nutrient content of the dish will always depend on the ingredients you use.

What about the bones?

There has been a lot of health revelations in regards to ‘bone broth’ recently and how good it is for us. Well, using your slow cooker to cook lamb shanks or osso bucco and other ‘bone in ‘ cuts, means you are getting the benefits of a bone broth.

Animal bones are rich in calcium, magnesium, potassium, phosphorus and other trace minerals. These are the same minerals needed to build and strengthen our bones. The marrow provides vitamin A, vitamin K2, minerals like zinc, iron, boron, manganese and selenium, as well as omega-3 and omega-6 fatty acids.

In some cuts you may get some connective tissue, which provides glucosamine and chondroitin. These compounds are known to support joint health. All of these animal parts also contain the protein collagen, which turns into gelatine when cooked. This then creates several important amino acids.

As the ingredients simmer away, their nutrients are released into the water in a form your body can easily absorb.


It’s so easy.

The best thing about slow cooker cooking is how easy it is. You put all the ingredients into the pot, turn it on and go to work. When you get home your dinner is ready and waiting. It takes minimal effort to create a nutritious, tasty meal.

So, next time you are thinking about what to cook on a cold evening, think slow cooker.

Till the next post,

Live clean n prosper

(Sources – Huffington Post, bbc Good food, Healing gourmet, Healthline)