7 ms·

The amino acid profile of gelatin is much better than the profile of steak. Gelatin is an incomplete protein that has more of the simple anti-stress amino acids

The amino acid profile of gelatin is much better than the profile of steak. Gelatin is an incomplete protein that has more of the simple anti-stress amino acids (glycine and proline mainly) than excitatory amino acids (tryptophan). Soup stock made from chicken carcasses or the beef knuckle bones will gel, like gelatin. The anti-stress aminos are why people have traditionally made soup to feed to sick family members. Great Lakes Gelatin makes good versions of gelatin and collagen protein powders: https://greatlakeswellness.com/products/beef-gelatin-single-can https://greatlakeswellness.com/products/beef-gelatin-single-... Last month I used the chat feature to ask about where the amino acid profiles had gone on their website. I was told they were switching the labeling/packaging from the former "supplement facts" to "nutrition facts". I presume this was motivated so people can buy this food product with food stamps (SNAP), but I didn't ask and they didn't volunteer.

zrobotics 3y ago
I've worked in the supplement industry, so while I'm not a FDA labeling expert I've been through several audits and provided support to the QC/QA team during an audit. Applying a supplement facts panel instead of a nutrition facts panel requires very different QC processes, and depending on the food the testing requirements will be very different. I'd assume a big reason they switched is that the testing for a specific amino acid would be more expensive than a protein assay, plus since it's an animal product there would be a wider variability batch to batch and so might have caused issues with lot regularity under a supplement regime. Or it could be a straight marketing thing, having a supplement facts panel was causing consumer confusion/concern.