Type I Collagen is found in skin, tendons, blood vessels, organs, and bone. There have been 28 different types identified to date, but many of you have probably only heard of two: Type I and Type II collagen. Without getting too geeky, it comes down to what the collagen interacts with and how it is formed that determines the type. Collagen is healthy: it’s rich in protein, has a unique combination of amino acids, and is so vital to almost all of our body systems. This is why a well-made collagen is such an important supplement. Collagen-rich foods are scarce. Homemade, real broth was something wonderful. The salt, potassium, and other minerals, as well as the fluid, helps rehydrate and rebalance electrolytes. The compounds in a broth were often a good choice for people who were sick or had gut irritation, as homemade broths had compounds that were gentle and helped reduce local inflammation. The slow cooking of the protein sources made them more easily digestible. The hot water and soaking allowed for the extraction of some healthy compounds found in bones, such as collagen and gelatins. Making a great broth consisted of taking whole chickens or turkeys, placing them in a pot with water, vegetables, and other nutrient-dense foods and cooking the mixture slowly over time, usually multiple hours or even days. Way back when, in an era where we had more time for bonding, thought, and cooking, homemade broths were common. Modern diets have little if any collagen-rich foods. Raise your hand if you are eating lots of organs, hooves, cowhide, or animal ligaments! For example, calcium hydroxyapatite (our favorite form of calcium) goes to work in those gaps to make bone. Even cooler, those gaps are where other stuff interacts to determine the type of thing the fibrils make. That’s actually naturally occurring, which is a marvel in and of itself.

If you notice the fibrils are kind of staggered from each other.

Collagen vs gelatin powder