Gelatin on P2?

smfarmgal · 03-27-2012, 11:09 AM

I'm thinking of adding unflavored gelatin to my menu as my joints are getting achy/creaky without the natural gelatin in meats that I usually eat... I rarely eat only muscle meat as I am now.

Any opinions? One packet (1 Tbsp) has 20 calories, 8 g protein, 0 fat/carbs.

Arctic_Mama · 03-27-2012, 01:16 PM

It's up to you but I would just stick it out for the remaining few weeks without it. I'm a super strict protocol gal, though

I helped a lot of my inflammatory issues with proper potassium and magnesium, which don't have the nutritional issues gelatin might cause. Then again, if you make homemade beef and chicken broth skimmed free of all fat (which is protocol) you are getting much more gelatin and collagen in the broth and it just factors into your meal calories. So on second thought, I suppose if you mixed it in with your P2 recipes or better yet, got the mineral and nutrients from making the broth yourself, with chewy, juicy bones and joints, it probably wouldn't do much harm. Bone broth is NOT against protocol from all I have researched, and is far preferable to commercial boullions, so you can get the nutrients from the offal and organ meat without the calories or fat of consuming the components, themselves.

I have bone broth I make myself probably every two days in P2, mixed into various soups (like chicken and cabbage, I roast a chicken for my family and make bone broth out of the carcass, then skim off the fat when it is cooled and freeze it in individual portions), and have seen no impact on my losses. I am not sure using gelatin packets would give the same result, which would be my hesitancy, but the homemade stuff hasn't bothered my system.

If you're going to try it, just watch the scale carefully for any stalling and remember to count it toward your 500 calories.

smfarmgal · 03-27-2012, 02:50 PM

It would depend on the bones for P2, right? Closed-end bones might work, but cut bones would leak a lot of (very delicious) bone marrow and fat for P2, that's why I thought of the Knox gelatin.

I especially love roasted marrow bones and short ribs for beef soup, but not for another couple of weeks.

Arctic_Mama · 03-27-2012, 06:46 PM

Eh, I hack open all my bones to get the most out of them. I just cool it in the fridge or on the stove before packaging it up and all the fat, even from the marrow, rises to the top and solidifies in a nice disk that is easy to lift off and toss (or throw into a skillet and fry something up for the family

).

Short ribs are my favorite! So delicious and juicy... MmMm!

03-27-2012, 11:09 AM	#1
smfarmgal Junior LCF Member Join Date: Sep 2007 Posts: 39 Gallery: smfarmgal Stats: 220/209 WOE: JUDDD Start Date: 4/20/2012	Gelatin on P2? I'm thinking of adding unflavored gelatin to my menu as my joints are getting achy/creaky without the natural gelatin in meats that I usually eat... I rarely eat only muscle meat as I am now. Any opinions? One packet (1 Tbsp) has 20 calories, 8 g protein, 0 fat/carbs.

03-27-2012, 01:16 PM	#2
Arctic_Mama Major LCF Poster! Join Date: Oct 2008 Location: Alaska Posts: 1,720 Gallery: Arctic_Mama Stats: 257/163/140 WOE: Atkins 2002 Start Date: R1 12/11, R2 3/12	It's up to you but I would just stick it out for the remaining few weeks without it. I'm a super strict protocol gal, though I helped a lot of my inflammatory issues with proper potassium and magnesium, which don't have the nutritional issues gelatin might cause. Then again, if you make homemade beef and chicken broth skimmed free of all fat (which is protocol) you are getting much more gelatin and collagen in the broth and it just factors into your meal calories. So on second thought, I suppose if you mixed it in with your P2 recipes or better yet, got the mineral and nutrients from making the broth yourself, with chewy, juicy bones and joints, it probably wouldn't do much harm. Bone broth is NOT against protocol from all I have researched, and is far preferable to commercial boullions, so you can get the nutrients from the offal and organ meat without the calories or fat of consuming the components, themselves. I have bone broth I make myself probably every two days in P2, mixed into various soups (like chicken and cabbage, I roast a chicken for my family and make bone broth out of the carcass, then skim off the fat when it is cooled and freeze it in individual portions), and have seen no impact on my losses. I am not sure using gelatin packets would give the same result, which would be my hesitancy, but the homemade stuff hasn't bothered my system. If you're going to try it, just watch the scale carefully for any stalling and remember to count it toward your 500 calories. __________________ Taryl - 5'3" powerhouse! http://www.aurorafiberarts.com/weightloss R1P2: 207.4 down to 176.8 (-30.6 lbs) R2P2: LDW was 168.0 (-20.4 lbs) R3P2: LDW 163.6 (14.4 lbs lost), ended early due to baby#4 Last edited by Arctic_Mama; 03-27-2012 at 01:22 PM..

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03-27-2012, 02:50 PM	#3
smfarmgal Junior LCF Member Join Date: Sep 2007 Posts: 39 Gallery: smfarmgal Stats: 220/209 WOE: JUDDD Start Date: 4/20/2012	It would depend on the bones for P2, right? Closed-end bones might work, but cut bones would leak a lot of (very delicious) bone marrow and fat for P2, that's why I thought of the Knox gelatin. I especially love roasted marrow bones and short ribs for beef soup, but not for another couple of weeks.

03-27-2012, 06:46 PM	#4
Arctic_Mama Major LCF Poster! Join Date: Oct 2008 Location: Alaska Posts: 1,720 Gallery: Arctic_Mama Stats: 257/163/140 WOE: Atkins 2002 Start Date: R1 12/11, R2 3/12	Eh, I hack open all my bones to get the most out of them. I just cool it in the fridge or on the stove before packaging it up and all the fat, even from the marrow, rises to the top and solidifies in a nice disk that is easy to lift off and toss (or throw into a skillet and fry something up for the family ). Short ribs are my favorite! So delicious and juicy... MmMm!