|
Brussels/Frankfurt am Main, May 2004: Our grandmothers were already aware of the excellent property of good old gelatine as a gelling agent and thickener. But what they didn't know: gelatine does not just get our dishes in good shape. As a natural source of protein it performs important work in the body! And in low-fat foods it ensures we have a light life in line with the motto "Less is more!"
What was that about protein again...?
Proteins are indispensable for the human body. Totally natural growth and maintenance processes are taking place in our bodies all the time. So that these processes can continue without any disruptions, we have to supply the body with certain "building materials". In this respect an important role is played by amino acids. These join together to form long chains – proteins. The decisive factor is that the human body is only capable of producing some of the amino acids itself. The human body cannot produce nine of the total of twenty amino acids which it requires. These are thus known as essential or indispensable amino acids1. Without consuming these amino acids as part of our diet, certain vital bodily functions cannot be maintained. In addition there are amino acids which the body cannot produce in sufficient amounts in certain situations, during phases of stress for instance. These three amino acids form the group of semi-essential amino acids2.
Natural(ly) protein!
Gelatine is a totally natural product obtained from raw materials made of collagen. This pure protein contains a total of 18 different amino acids in varying concentrations. Among these proteins are eight of the nine essential amino acids and two semi-essential amino acids. Thus gelatine makes an important contribution to a healthy balanced diet.
One basis for evaluating the quality of a protein is its biological value. This indicates how efficiently a dietary protein can be converted into body protein. The "more similar" dietary protein is to the proteins found in the human body, the better it can be used by the body. As gelatine is generally used as an ingredient in various foods and dishes, the amino acids in gelatine complement other sources of protein to create a high-quality form of nutrition for the body. Combining gelatine with dairy products or nuts, for instance, can optimise its biological value.
Alongside these positive attributes as a "master builder" in the human body, gelatine also has other positive qualities:
Pleasure without any regrets
The majority of us face it every day – the battle with the calories! What many people do not know however: the natural food gelatine can be a reliable ally. Fat- and carbohydrate-free, and without any cholesterol or purine, gelatine is an ideal companion as part of a balanced, calorie-conscious diet. Thanks to its ideal attributes, gelatine is often used in low-fat and light products. The next time you are enjoying extra creamy, low-fat yoghurt or a piece of low-fat cheese with a delicious mouth feeling, gelatine could be the reason for that special pleasure without any regrets.
Tip: Gelatine is to be found in many foods. It is familiar to us all as an ingredient in jelly babies and wine gums, jellies, aspics, flan glazes etc., yet gelatine is also often found in dairy products. A quick glance at the list of ingredients often helps.
Those who feel that the gelatine contained in foods is not sufficient to meet their needs can purchase it as a food supplement in drug-stores or pharmacies. Consumed regularly it could help to ensure strong fingernails, shiny hair and firm skin.
1essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
2semi-essential amino acids: arginine, cysteine, tyrosine
Further informations:
GME - Gelatine Manufacturers of Europe
Marc Vermeulen
4, Avenue E. Van Nieuwenhuyse
B - 1160 Bruxelles
Telefon: +32 (0) 2676-74 46
Telefax: +32 (0) 2676-73 32
E-mail: mve@gelatine.org
|
