Gelatin - a product widely known. Many housewives are using it in cooking. Everyone is familiar with products such as marmalade, jelly and jelly, mushroom and all kinds of meats.
Certainly, the use of gelatin brings to our body considerable. Even in traditional medicine it is used to treat certain diseases. But because of the high caloric content of gelatin, nutritionists do not recommend too carried away by eating products based on it.
Gelatin - a mixture of proteins of animal origin. Get it from the bones, cartilage, tendons, that is, of foods rich in collagen, by prolonged boiling. The most common source of gelatin is cattle and fish. Gelatin, typically has a light yellow color, and the smell and taste it lacks.
From the Latin word "gelatin" is translated as "frozen." This name is easy to explain all the known properties of the product.
Most often, the sale can be seen this product in the form of small crystals or platelets.
As part of the gelatin is dominated by a large number of proteins (about 85%) and collagen. It is in these substances and are the main beneficial properties of gelatin.
Patented gelatin engineer Peter Cooper in 1845. However, several decades following the invention is an engineer was not popular. People just could not figure out what exactly is the use of gelatin and how do you want to use this product. But soon other scientists, Pearl Waite, was invented jelly. Just at this moment gelatin, finally acquired a well-deserved popularity and has become widely used in cooking.
At the moment of preparing a wide variety of delicious dishes. To prepare something based on gelatin, it is necessary first to swell in cold water, and dissolved in lukewarm liquid.
I found the application of this product in the pharmacy. It is added in the manufacture of candles and capsules. Also it is used in the manufacture of paper and film, it is often added in the manufacture of cosmetic products: shampoos, conditioners and masks.
The composition and caloric content of gelatin
The main component of the product is collagen. Besides it is present in the composition of many gelatin, proteins, water, amino acids, fats, vitamin PP, ash, carbohydrates, macro- and trace elements such as magnesium, potassium, sodium, iron and phosphorus.
As part of the gelatin has two important amino acids: proline and hydroxyproline, which are the most positive impact on cartilage and connective tissue, promote the development, conservation and restoration.
Calorie Gelatin 100 g of product 355 kcal, and nutritional value:
- Protein - 87, 2 g;
- Carbohydrates - 0, 7 g;
- Fat - 0, 4 g
The use of gelatin
Gelatin is well absorbed by the body without causing increased secretion of digestive glands, so it is often included in the diet.
It is useful to use the bone trauma, such as the formation of cracks and fractures, as it contributes to their rapid splicing and quickly restores the joints after tissue injury. Regularly eat gelatin recommended for elderly people suffering from diseases of the musculoskeletal system, such as low back pain and arthritis.
It has been observed beneficial properties of gelatin for hair and nails, so it is often used as a component for masks and baths.
If internal bleeding recommend taking jelly and desserts, which include gelatin, as it contributes to blood clotting.
Amino acids that are part of it, give gelatin properties, strengthens the heart muscle, promote mental activity and strengthens the immune system.
May cause gelatin and harm. With caution should be used for people who have heart disease and people who are prone to oksaluricheskomu diathesis. This is due to the fact that gelatin is oksalogenom.
Any other specific contraindications gelatin has. In very rare cases, it can cause an allergic reaction.