The difference between food grade and hydrolysed gelatin
Gelatine comes in two forms: Gelling and non-gelling.
Also known as food grade gelatine (gelling) and hydrolysed collagen gelatine (non gelling)
The gelling gelatin (Food Grade) has a very special job. It aids digestion by soothing the gastro intestinal tract as it naturally binds to water, helping food to move through the digestive tract more easily. Taking food grade gelatin can assist in reducing food insensitvities by reducing inflammation in the gastro intestinal system. The keratin in gelatine assists the structural integrity of the gastro intestinal lining. Ideal for those suffering from multiple food allergies known as leaky gut.
'F' is for food grade. Use this one for anything to do with food. Whether it be for repairing the gut lining, or adding to foods like stews, soups or gravies or making scrumptious desserts to eat.
Hydrolysed collagen is the non-gelling gelatin. It has a smaller molecular structure and has been broken down to a very fine particle making it readily available to the body. It doesn't need to be digested, it gets absorbed straight through the small intestine and into the blood stream. This assists in reducing inflammation, and allowing more mobility of joints, increasing muscle mass, strengthening cartilage, promoting the growth of connective tissue. The difference in the two hydrolysed collagens is in the processing.
Different enzymes are used to extract or enhance different properties from the collagen.
'M' is for muscles and joints -Joint Care assisting with Arthritis, inflammation and joint pain.
'P is for protein fortification, - Muscle Repair helpful for elderly people with low muscle mass, gym people and body builders. Anyone who wants to replace muscle mass without all the nasties that can be found in protein shakes.