Why Gelatin Is an Excellent Cure for Joint Pain

Joint pain is a painful reality for many people. Whether you’re suffering from osteoarthritis or rheumatoid arthritis, the pain can be a significant deterrent.

It can hamper everyday life unless you try this magical home remedy. No, we’re not talking about ginger to ease the pain but a less popular, yet equally effective home remedy: gelatin!

This collagen-rich food extracted from animal tendons, skin, and bones has a lot of healing properties. Vegan versions of gelatin do exist, but they are not as beneficial.

Vegetarian versions of gelatin are either from cooked, pressed algae (agar) or seaweed (carrageenan). While vegan gelatin has a similar texture for use in food preparation, it does not exert the same healing effect. Traditional gelatin is sourced from bovine animals.

It is also obtained from animal products like pork and pig bones. Apart from being an excellent weight loss remedy, gelatin also helps in curing joint pain. So the next time you are stiff or suffering from knee pain, try this fantastic cure.

Fast Facts About Gelatin

How Does Gelatin Work For Joints?

Gelatin is rich in collagen. Collagen makes up the bones and cartilage. Due to its unique proportion of amino acids, it has immense health benefits. Gelatin moderates joint health. It improves brain function. It also impacts skin and hair health. Cook collagen to make this product.

It is protein-rich, with many unique benefits. (1),(2),(3) Collagen is an abundant protein found in animals and humans. It is most plentiful in the skin, tendons, bones, and ligaments(4).

Collagen strengthens and secures the tissues. It increases the flexibility of the skin and tendon strength. It is found in inedible animal parts(5), so boiling these parts in water can extract the collagen. The gelatin extracted is colorless and tasteless. It takes on a jelly-like texture when cooled.

Gelatin can, therefore, be used in Jell-O, gummy candy, and even as a bone broth or supplement. It is used to produce a substance called collagen hydrolysate that contains amino acids. Gelatin comprises 98 to 99 percent protein.

Refer to the Table Below for Amino Acid Content of Gelatin:

Amino Acid	Nutrient Content
Glycine	27%
Proline	16%
Hydroxyproline	14%
Valine	14%
Glutamic acid	11%

The precise amino acid composition depends on the animal tissues gelatin from which it derives. Preparation method also determines the amino acid percentage. Gelatin is among the richest sources of amino acid glycine. Its unique amino acid content makes it ideal as a nutrient source(6).

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Gelatin for Joints

Several studies show special gelatin supplements can alleviate mild osteoarthritis. Plenty of research has studied the impact of gelatin as a treatment for bone and joint problems like osteoarthritis.

In this medical condition, the cushioning cartilage breaks down, causing joint pain and stiffness. Research has shown those given a gelatin supplement experienced less joint pain(7).

In another study, athletes given gelatin supplements for 24 weeks experienced considerable joint pain reduction(8). Gelatin has a positive effect on bone and joint problems and mobility issues(9).

Gelatin supplements improve knee function during activities causing joint stress. There is a significant improvement in pain, stiffness, and mobility among people taking gelatin. Tests on strength and performance show gelatin eaters performed exceptionally well on endurance assessments.

How to Use Gelatin

1. Using Powdered Gelatin

• Sprinkle the granules of gelatin over cold water or liquid surface, if you’re using powdered forms.
• Use the quantity instructed on the gelatin box.
• Spread the granules evenly otherwise those in the middle will remain undissolved.
• Let this solution stand for a minimum of 10 minutes.
• Then, add heat or warm liquid until dissolved. To check if the granules are melted, lift the utensil, and ensure no solid pellets are clinging to this.

2. Using Sheet Gelatin

• Soak the gelatin sheets in a bowl containing cold water for 5 to 10 minutes.
• Add one cup or 250 ml cold water per sheet.
• Once it is soft, lift the sheets from cold water.
• Wring the sheet gently to remove additional water.
• Add this to the warm liquid. This quantity is called for in the recipe, stirring till dissolved.
• If added to a cold mixture, melt softened sheets in microwave or saucepan over low heat.
• Melt the gelatin effectively, stirring the cold mixture gradually.

Points to Remember:

One powdered gelatin envelope is around 2.25 to 2.5 teaspoons or ¼ ounce.

In case the recipe needs packets, use packets for measuring. For methods requiring specific amounts, open the packs, and measure the granules with a spoon for measurement.

One envelope of gelatin sets two liquid cups for a dessert or softly set 3 liquid cups for other dishes.

Sheet and powdered gelatin are both easily dissolved in cold water. Don’t use hot water, as this can cause gelatin granules outside to swell, stopping water from getting to the pellets at the center.

Never boil gelatin, or it loses its efficacy.

Desserts with gelatin should chill for 8 hours, but 24 hours is ideal. After 24 hours, the gelatin does not set further.

Substituting a gelatin sheet for powdered gelatin depends on the quantities used. Gelatin is measured in terms of stiffness and strength in units called “bloom.” Knox gelatin is 225 bloom, while sheet gelatin is 200 bloom.

If you want to set the gelatin faster, chill the container or the mold first.

Gelatin lasts lifelong, according to Gelatin Manufacturers of America. If the packet has an expiration date, it has to do with the packaging.

How to Make Your Gelatin

You can purchase gelatin in most stores. It comes from animal parts. You can use a piece from animals like cattle, pig, lamb, chicken, and fish. here are the ingredients you need to use and the method to follow for gelatin recipe:

Ingredients

• 1.5 kgs or 3 to 4 pounds of animal bones/connective tissues.
• Enough water to cover the bones.
• 1 Tablespoon salt

Directions

• Put the bone and tissues in a pot or slow cooker.
• Add the salt, if required.
• Pour enough water to cover the contents.
• Bring the water to boil and reduce the heat to a slow simmer.
• Simmer on low heat for close to 48 hours.
• The longer the gelatin cooks, the more can be extracted.
• Strain this liquid and let it cool and solidify.
• Scrape off and discard fat from the surface.
• The gelatin can be stored for a week in the fridge and a year in the freezer.
• Use it for stirring gravies and sauces or add this to desserts.
• If you want, you can also purchase the gelatin in the form of sheet, powder, or granule form.
• Pre-prepared gelatin can be stirred into liquids or hot foods like bone broths, gravies or stews.
• Fortify cold food or drinks including smoothies and curds using the gelatin.

Shop for Gelatin products

Gelatin is excellent as a collagen source. Amino acids in gelatin are found to reduce joint pain, stiffness, and limited mobility. Its unique amino acid profile gives it a lot of potential health benefits. Gelatin reduces joint, and bone pain increases brain function and reverses skin aging.

It is odorless and flavorless, so it is easy to include gelatin in the diet. It is ideal for keeping knee and joint problems at bay and staving off everything from osteoarthritis to rheumatoid arthritis. So, get ready to be pain-free, with this simple, but effective home remedy!