Re: collagen, gelatin, gelling, and mineral absorption

[Guest guest]

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> Mike recently mentioned that gelatin increases the

absorption of

> minerals. I just read in my A & P book that it used to be thought

that bone

> mineralization occurred when there was sufficient dietary minerals,

but it is now

> known that mineralization cannot occur in the absence of collagen

fibers

> (undenatured gelatin). Dietary gelatin probably stimulates

collagen production by

> increasing the amount of the specific amino acids necessary for its

synthesis.

>

> Chris

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chris, that was just citing NT on my part; i don't have any knowledge

beyond those few sentences, and i think she got it from

Pottenger's " Hydrophilic Colloid Diet " . i hope it's true, and i've

been wanting to look into it more! i'm VERY VERY interested in these

stock and mineral absorption topics, so if anyone has any good

reading recommendations... has anyone read this book of Pottenger's?

it's on my list... i think i'll snag an ILL copy and have a look

soon, but i'd like to see something more recent too, unless it's one

of those frustrating and sad cases where nobody followed up on it...

mike parker

[Guest guest]

Chris-

>I think said his

>cooking time does, but I've never noticed a correlation with each (haven't

>systematically tested for one either).

Cooking time definitely correlates with the amount of gelling -- when I

cook stocks as long as NT says to, I get much less gelling or none at all,

whereas just dropping a roast into a pot of gel-free stock and cooking it

for half an hour can cause it gel amazingly well. I also think peak heat

has an effect, but as I don't have a logging thermometer, there's no good

way to test that hypothesis; all I can really do is try my best to keep the

simmer as gentle as possible.

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