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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.

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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.

At first glance, ramen is an original Japanese dish that only looks like noodles, but this consumption dish contains not only pasta, but many other nutrients and ingredients, so everything in the dish Today I will tell you about ramen.

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What is ramen?

Although each region of Japan has its own recipe for ramen, the basic preparation consists of different types of Japanese noodles served in a commonly prepared broth made from meat, miso, and soy sauce, as well as various garnishes such as sliced ​​pork, seaweed, menma and spring onion

The soup can use chicken, shrimp, vegetables, various spices and other ingredients. The noodles are always referred to as our noodles, and a major part of ramen is soy sauce, a sauce made from miso. , Sake, mirin, etc.

At home, buying a container that is made in the microwave or boiling water in 5 minutes, or buying a container that is ready to buy by boat at another store, or going to the Japanese restaurant that is making it, you can consume ramen.

Not just ramen noodles

It is very important to distinguish between the ramen that is served at home or in an Instant Pot and the ramen that is served in a large Japanese restaurant. In the latter, the garnishes can include a variety of vegetables and fish that enhance the nutritional value of the dish.

Instant ramen is quicker to prepare, but it is low in fiber, offers complex carbohydrates and minimal protein, and is also a source of large amounts of sodium.

With almost 1 gram of sodium per serving, ramen is clearly over-salted and not recommended if trying to adhere to the WHO recommendations of not exceeding 2.5 grams of sodium or 5 grams of salt per day.

On the other hand, many of the essential ingredients, the sauce, are not only products rich in sodium, but also those that contain sodium glutamate, which stimulates the appetite and can cause risks if taken in excess.

In this sense, both instant ramen and ramen consumed in restaurants are negative. This is because the composition contains an excess of sodium and sodium glutamate. It is free of vitamins, minerals, fiber and water that are not found in ultra-processed instant soups.

In the same way, it is not the dish that we should abuse, and it is always better to choose restaurant ramen instead of instant soup to eat “on the go” or to solve dinner at home.