LIFEMATRIX COLLAGEN BROTH 400G
- Lifematrix Collagen Broth brings together hydrolysed Type 1 and Type II collagen (from beef and chicken) to deliver all the benefits of collagen in an easy-to-drink and easy-to-absorb form that the body can use effectively.
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Lifematrix Collagen Broth brings together hydrolysed Type 1 and Type II collagen (from beef and chicken) to deliver all the benefits of collagen in an easy-to-drink and easy-to-absorb form that the body can use effectively. It can be consumed as an on-the-go 'cuppa collagen' (just add boiling water) or added to soups and stews to create a rich and hearty stock. With a small amount of beef gelatin (a collagen precursor), mixed herbs, jelapeno/red peppers and turmeric to create a delicious lightly spicy broth, Lifematrix Collagen Broth is both a kitchen essential and a superfood in one! A single serving of Lifematrix Collagen Broth (3 teaspoons = 12 g) delivers 10 g of Type 1 & II collagen. We blend our collagen in an 80/20 ratio of Type 1 to Type II. There's been a surge of interest in bone broths recently as the benefits of collagen (the main ingredient of these broths) gets the thumbs up for a variety of dietary (ketogenic/paleo/Banting) and wellness reasons: as the foundation for strong connective tissue, sturdy bones and beautiful skin, as well as rapid wound healing and the easing of joint pain. There are two types of collagen: Type I is found in bones and skin, tendons and ligaments. Type II is the main component of cartilage. The main sources of dietary collagen are beef bones/hides (Type I) and chicken sternums (Type II). Marine collagen (obtained from the scales/bones of fish) is also Type I. Collagen is a complex protein chain (a peptide) comprising primarily the amino acids glycine, proline/hydroxyproline. Whilst bone broths are rich in collagen peptides, the body's ability to absorb them is limited. Recent research has shown that is unlikely that bone broths can provide a consistently reliable source of the key amino acids found in collagen. That's where hydrolysed collagen comes in. When collagen is hydrolysed, enzymes break it down into smaller, more easily-absorbed molecules which increases their bioavailability (the body's ability to use them).