Great Lakes Gelatin is the purified protein derived by the selective hydrolysis of collagen from the skin, the connective tissue, and/or bones of animals. It is the only gelatin we have found that comes from an excellent source . It comes from Argentina from healthy beef that have been grass fed . Gelatin is an excellent source of protein, and cannot be recovered from hoofs, horn or non-collagen parts of vertebrate animals. There are no plant sources of gelatin. Great Lakes Gelatin is prepared under the most rigid sanitary conditions.
“Cooked foods interfere with the ability to absorb digestive juices. Hydrophilic colloid (gelatin) brings about conditions in the stomach during digestion which approach those resulting from the consumption of foods in their natural state.” So if you eat cooked foods, hydrophilic colloids can help with digestion and the assimilation of food.
“If man did not cook his food, there would be no need for the addition of any hydrophilic colloid to his diet. Uncooked foods contain sufficient hydrophilic colloid to keep his gastric mucosa in excellent condition.”
“Hydrophilic colloids lesson gastric irritation by absorbing the digestive secretions of the stomach so that digestion takes place within a mass of food.”
“It has a wide range of usefulness in gastro-intestinal ailments”…ranging from heartburn and indigestion to spastic colitis and more.
The above information is printed with permission from the Price-Pottenger Nutrition Foundation, this information came from an article entitled Hydrophilic Colloidal Diet written by Francis M. Pottenger, Jr., M.D. For a copy of the full article, contact Price-Pottenger Nutrition Foundation at firstname.lastname@example.org.
HOW MUCH TO TAKE:
Recommended daily dosage is two level tablespoons. Take one tablespoon before or during breakfast and one before or during dinner. To help curb appetite, take before meals.
Room temperature liquids. Pour one tablespoon into a glass of your favorite juice or drink. Allow to soak for one minute while stirring. Then drink.
Hot liquids; add one tablespoon to cold liquid for one minute, add HOT liquid and stir until dissolved.
Cold or hot cereals: Add one tablespoon to bowl of hot or cold cereal and mix completely.
One tablespoon gels one pint of liquid.
Gelatin is the purified protein derived by the selective hydrolysis of collagen from the skin, the connective tissue, and/or bones of animals. Great Lakes Gelatin provides you with the highest types of pure unflavored edible gelatins. It is available in type A (porcine), or type B (bovine or bone). This consumer package represents a special grade of gelatin that meets the specifications set forth by the U.S. Pharmacopeia, regulated by National Formulary. All grades of gelatin are prepared under the most rigid sanitary conditions.
Bloom 225 gr.
Moisture 12% max.
Ash 1% max.
Sodium 100 mg./100gm.
Heavy Metals less than 0.005%
Bacteria Test USP/NF
No added bleaches or preservatives
Calories per ounce 103
Amino Acid Analysis:
Aspartic Acid 6.7
Glutamic Acid 11.4
20% DISCOUNT FOR PPNF MEMBERS (must call in the order by phone to get discount: 877-223-8988)