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Jell-O is often made in hospitals and, perhaps because of this, is now considered the new “all-round cure.” It even promotes skin care, joint care, and other benefits. Nothing is further from reality…
The true nature of gelatin
We are free to use different types of gelatin. The most widely used is that of the skin of animals, which has one of the highest abundances of protein and is one of the most nutrient-dense foods.
Gelatin is a hydrocolloid and is often used as a food additive because it forms a gel on contact with water and provides texture or firmness in its formulation.
Since it is rich in essential amino acids and collagen, it is said to be good for joint health. In addition, its preparation requires a high water content, so low-calorie foods once prepared are easy to digest, except for the commercial option of flavors loaded with sugar.
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Is it really the whole cure?
Due to its properties, gelatin can be considered ideal for losing weight, caring for the skin and joints, protecting the digestive system and many other therapeutic applications. What is true of all this?
The gelatin that we eat helps to increase the amount of protein in our diet, whenever we eat it in large proportions. This stimulates collagen synthesis and of course helps joint and skin health, but the positive effect of gelatin is when it is placed in the joint, not when it is ingested.
Beyond this, gelatin does not provide a wide variety of nutrients, and even less after having been prepared with a large amount of water, which makes it easier to digest and fills us up without many calories. There is no scientific evidence (excluding versions that contain sugar) that gelatin aids in weight loss or digestive health. Therefore, gelatin is not currently a panacea and is not a “all-round cure” for the diet.
Published on Unplash by Jelleke Vanooteghem
Gelatin, like other foods, is another option to consume, but it does not have magical properties and its ingestion does not resolve various medical conditions or regenerate collagen in the joints.
