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What you need to know about gelatin: a useful and dangerous properties.
Gelatin is a mixture of proteins of animal origin jelly-like substance formed during the digestion in water tendons, ligaments, bones and some other tissues, consists of collagen (a protein).
Gelatin is used:
Dry food gelatin is colorless or light yellow, without taste and smell. The molecular weight of above 300,000; in cold water and dilute acids swells up, but does not dissolve. Swollen gelatin dissolves when heated, forming a solution which solidifies into a jelly.
The beneficial properties of gelatin
Calorie gelatin
Edible gelatin has tremendous amount of protein, and its calorie content is 355 kcal per 100 g. the Use of this product in large quantities may lead to the appearance of extra pounds.
Gelatin consists of a mixture of protein substances of animal origin and contains 18 amino acids, including glycine, Proline, hydroxyproline, alanine, glutaminovuyu and aspartic acid. They improve metabolism, improve mental performance and strengthen the heart muscle, is one of the main sources of energy the Central nervous system, muscles and brain.
Not so long ago an experiment was conducted whose purpose was to confirm the beneficial properties of gelatin, consisting of adhesives cartilage and meat. It is believed that if you take gelatin in powder form, this prevents the destruction of joint cartilage. As experimental were involved in 175 elderly patients with osteoarthritis of the knee. All they ate 10 grams gelatin powder daily. After 14 weeks of use, there was significant improvement of joint mobility and muscle strength.
Gelatin is added to honey to increase viscosity. This worsens the taste and aroma, reduced enzymatic activity and content of inverted sugar, and the amount of protein increases.
Dangerous properties of gelatin
Food gelatin, not all are equally well absorbed. Exceed the reasonable normal food is not necessary, because excess gelatin may trigger a lot of troubles, among which the most harmless is increase blood clotting. The food norm is marmalade, jelly, aspic as food.
Don't overuse products containing gelatin people predisposed to thrombosis and thrombophlebitis, as well as those who suffer from urolithiasis and cholelithiasis, since they can provoke exacerbation of the disease.
It is also important to remember that gelatine tinctures, which are used to treat diseases of the joints, can cause constipation, inflammation of hemorrhoids, as well as to problems with the gastrointestinal tract.
Also people suffering from cardiovascular diseases and oxaloacetic diathesis, it is necessary to use gelatin in food only after consulting a doctor, because the high content of ocilogin in this product can cause an aggravation of these diseases.
In addition, there are cases of occurrence of allergies after eating foods with gelatin in food.
Source: rus-health.info/Poleznie-svoystva-zhelatina-3070.html
Gelatin is used:
- in medicine as a source of proteins for the treatment of various eating disorders;
- in pharmacology — for manufacture of capsules and suppositories;
- in the food industry for the manufacture of confectionery, jellies, marmalade, etc.
Dry food gelatin is colorless or light yellow, without taste and smell. The molecular weight of above 300,000; in cold water and dilute acids swells up, but does not dissolve. Swollen gelatin dissolves when heated, forming a solution which solidifies into a jelly.
The beneficial properties of gelatin
Calorie gelatin
Edible gelatin has tremendous amount of protein, and its calorie content is 355 kcal per 100 g. the Use of this product in large quantities may lead to the appearance of extra pounds.
Gelatin consists of a mixture of protein substances of animal origin and contains 18 amino acids, including glycine, Proline, hydroxyproline, alanine, glutaminovuyu and aspartic acid. They improve metabolism, improve mental performance and strengthen the heart muscle, is one of the main sources of energy the Central nervous system, muscles and brain.
Not so long ago an experiment was conducted whose purpose was to confirm the beneficial properties of gelatin, consisting of adhesives cartilage and meat. It is believed that if you take gelatin in powder form, this prevents the destruction of joint cartilage. As experimental were involved in 175 elderly patients with osteoarthritis of the knee. All they ate 10 grams gelatin powder daily. After 14 weeks of use, there was significant improvement of joint mobility and muscle strength.
Gelatin is added to honey to increase viscosity. This worsens the taste and aroma, reduced enzymatic activity and content of inverted sugar, and the amount of protein increases.
Dangerous properties of gelatin
Food gelatin, not all are equally well absorbed. Exceed the reasonable normal food is not necessary, because excess gelatin may trigger a lot of troubles, among which the most harmless is increase blood clotting. The food norm is marmalade, jelly, aspic as food.
Don't overuse products containing gelatin people predisposed to thrombosis and thrombophlebitis, as well as those who suffer from urolithiasis and cholelithiasis, since they can provoke exacerbation of the disease.
It is also important to remember that gelatine tinctures, which are used to treat diseases of the joints, can cause constipation, inflammation of hemorrhoids, as well as to problems with the gastrointestinal tract.
Also people suffering from cardiovascular diseases and oxaloacetic diathesis, it is necessary to use gelatin in food only after consulting a doctor, because the high content of ocilogin in this product can cause an aggravation of these diseases.
In addition, there are cases of occurrence of allergies after eating foods with gelatin in food.
Source: rus-health.info/Poleznie-svoystva-zhelatina-3070.html
