Brittle fingernails and hair and aching joints, especially after hard physical exertion, are common complaints in our society. In spite of a so-called “luxury diet” in western cultural groups, many people suffer from a defi-ciency of the amino acids glycine and proline without being aware of it. This deficiency causes the above-mentioned complaints and can be seen in problems in building up fibrous tissues.

As a protein, gelatine is the natural solution to these civilisational diseases. More than a foodstuff made up only of amino acids, gelatine differs greatly from other proteins as it contains around 10 to 20 times more of the amino acids glycine and proline.

The addition of gelatine makes our diet more complete and nutritious. For example, if we want to consume the same quantity of glycine that is contained in 10 g of gelatine via conventional foods, we would have to drink just about three litres of milk every day or eat 160 g of meat. It is much easier with gelatine. Just stir a teaspoon of gelatine powder in muesli or yoghurt every day is enough for the required dose of glycine and proline.

The amino acids glycine and proline, which are present in gelatine in an especially concentrated form, play a key role in the metabolism of fibrous structures. A number of recent medical studies confirm that gelatine has a preventive and regenerative effect on the skeleton and locomotor system – especially bones, cartilage, tendons and ligaments.

Taking gelatine also has a positive effect on chronic diseases of the locomotor system, such as arthritis or osteoporosis. Furthermore, it strengthens the effect of medicines for rheumatism. When gelatine is taken at the same time as medicines for rheumatic complaints and pain-killers, the pain-relieving effect can be achieved with around a quarter of the usual daily doses of medicines. The particularly high pain-relieving effect of combinations of this kind leads to greater mobility in the joints and to an improvement in general physical abilities. The body is therefore not unnecessarily overloaded with chemicals. In these days of high medicine prices, the patient can turn to a cheaper version with the natural foodstuff gelatine.

Due to the fact that gelatine is subject to the typical metabolic processes of all proteins, it is ensured that the amino acids reach the place where they are really needed. The protein molecules split in the small intestine are transferred to the blood through the intestine wall and reach the con-nective tissue, the joints, bones, cartilage, tendons and ligaments.

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