Gelatin is made by processing the bones, cartilage, and skin of animals. For instance, they might use fish or cow bodies. Collagen, a fibrous protein that binds muscles, bones, and skin, is removed during the process and transformed into G, an unflavored, white substance that resembles jelly.
Gelatin comprises a number of the different amino acids that make up protein. The specific meal, the G source, and its processing all affect the kinds of amino acids that are present in foods made using G. The most prevalent amino acids in G are often glycine and proline, according to Trusted Source. The amino acids in G are found in the bones and organs of some animals, so consuming G provides access to these amino acids.
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