The Collagen Diet
by Pamela Schoenfeld, MS, RD, LDN
WAPF board member and registered dietitian Pam Schoenfeld has many clients who are new to the subject of nutrition, and often she needs to proceed slowly. Schoenfeld’s book, The Collagen Diet, provides the perfect introduction to the benefits of dietary collagen, starting with gelatinous bone broth but also using collagen supplements, for a myriad of conditions including digestive problems, arthritis and stiff joints, weight loss and blood sugar control. Most interesting are studies she describes using collagen for reduction of wrinkles and age spots—something sure to get a lot of her female clients on board with a collagen-rich diet.
Unlike most books of this type, Schoenfeld stresses the “supporting cast” for collagen protein, including vitamin D,
vitamin C, iron, copper and silicon, ideally obtained from food. Most interesting is her discussion of vitamin A and zinc, which are required by the cells that synthesize collagen precursors. Vitamin A is key to healing, and without vitamin A, even superficial wounds can take a long time to heal; the skin becomes “keratinized” with small hard lumps, and glands producing sweat and moisturizing oils shrink. Zinc supports vitamin A in its healing functions. Yet another enticement for getting those new to the idea of nutrition on board for health and attractiveness.
A big Thumbs Up for The Collagen Diet.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Winter 2018🖨️ Print post
Dean Caulkins says
Been using my own collagen for decades and it’s free and am always amazed at the lack of information that’s available. That is real collagen not the it comes as a Peptide/powered version.
In order of preference is pork, beef and then poultry. The best pork source is any of the sausages because that’s where you’ll find the most connective tissue. The idea is to find the sausage that after cooking renders the most drippings. In the drippings after cooked and poured into a vessel there should be a 3/4 to 1 ratio of collagen to fat.
Simply refrigerate. When solidified the fat will remain at the top as a protective cap, much like using wax on preserves.