They are both great for skin, hair, and nails beauty. They’re both made with one core ingredient – collagen – and deliver 20g of it per serving. But the way they’re used is what sets them apart from each other.
Our hydrolysed Collagen Peptides are unflavoured, dissolve in both hot or cold liquids and are faster-digesting. They’re reserved for those in a hurry, thanks to being easily soluble in both hot and cold liquids.
Our Beef Gelatin easily dissolves in hot liquids, but solidifies once mixed into cold liquids, so it’s not exactly recommended for those who want their daily collagen fix, but it is ideal for foodies looking to amplify certain meals while supporting collagen production.
Who Should Be Taking Beef Gelatin?
Beef Gelatin is slower to digest, moves through the gastrointestinal tract further and coats the small intestine.
Anyone can try out Beef Gelatin, but the product is particularly of interest for people following diets that support gut health like GAPS (Gut and Psychology Syndrome Diet), AIP (Autoimmune Paleo Protocol), or SCD (Specific Carbohydrate Diet).
How Do I Prepare Beef Gelatin?
Our Beef Gelatin must first be ‘bloomed’ in a cold or room temperature liquid. This process plumps up the granules and makes them easier to stir into your food. After ‘blooming’, you’ll need to add them to hot liquid in order to fully dissolve them.
Beef Gelatin sets jiggly (like jelly) when chilled. It’s unflavoured, so it makes a great addition to protein gummies or as a thickener in soups, custards and stews. You can even try it in our homemade almond milk recipe: