What is the difference between collagen, gelatin and hydrolyzed collagen?
Collagen is the triple helix protein structure that holds our body together. Gelatin is made through a process of partial hydrolysis where the particles are broken down to easier absorption. If you take the hydrolysis a step further, you end up with hydrolyzed collagen particles which are 75-150 times smaller.
What is the source of collagen in Collagen Complete?
We use bovine collagen from pasture-raised cattle.
Is Collagen Complete gluten free?
Is the collagen from grass-fed cows?
The cows are pasture-raised and grass-fed.
Is the collagen Rbgh free? Hormone free?
The collagen is from cows that are raised Rbgh free and lab analysis of the collagen peptides verify that they are Rbgh and pesticide free.
Is Collagen Complete non-GMO?
The collagen used in Collagen Complete has been verified to be free of GMO’s by a third party lab.
How many servings in one container?
Just about 30 days per manufacturer.
How many grams of protein per serving?
10 grams of hydrolyzed collagen which are peptides.
How many calories per serving?
One gram of protein is 10 calories, one serving is 40 grams so 40 calories per serving. The other ingredients have no caloric value.
Since it’s powder, is it easy to absorb, how many daltons of molecules weight?
It is easily digestible not because it is a powder but because it is hydrolyzed by an enzymatic process. They are “pre-digested” collagen peptides. Studies show that 90% of collagen peptides enter the bloodstream within 6 hours of ingestion. The molecular weight is between 3000-7000 Daltons, which is very small and very easy to absorb.
How do I get rid of the clumps?
You can use a mini kitchen whisk, a hand shaker, the blender or just let it stand after stirring and in a few minutes the clumps will be gone.
Are there any side effects?
No, not from the collagen. If you are allergic to shellfish there is glucosamine and chondroitin in the formula.
Is there a vegan alternative?
The main peptides you will need and can get from a vegetable source are proline, glycine and hydroxyproline. They are costly. Your intake of vitamin C is vital to preserve and make new collagen. Linus Pauling (Nobel Prize winner in bio-chemistry) recommends 5,000 to 7,000 of Vitamin C daily. Your diet already provides you with a good amount, the rest could be supplemented with natural vitamin C such as Rose Hip.