When using gelatin, housewives ask themselves not so much what gelatin is made of, and they do it right. Gelatin is made from bones, tendons and skins. There is also a vegetarian option, when gelatin is made from agar-agar algae. Gelatin is used in many areas, it also has certain benefits for the body.
Gelatin is an animal protein and is traditionally made from the bones of cattle. The processing of this material gives a substance that has neither smell nor taste called gelatin. However, a number of manufacturers use in production not only bones, but also skins, tendons and hooves of cows, pigs, and even fish fragments. The point is to obtain animal protein in order to further use it as a thickener or to create a jelly-like mass.
This variety, under the guise of merchants, shows very little visible this so-called muos, which is present in very few fruits belonging to the Prekos variety. We are not talking about a uniform variety that has an expressive and uniform feature with this mucron, said engineer Kostel Vanavtoru from the Buzava research station for the cultivation of vegetables for agrointelligence.
Tomatoes with a pronounced motive were forced to bake
According to a researcher at the Vegetable Research and Development Station in Buzău, the pronounced appearance of the tomato mucon was due to the fact that the vegetable producer decided to use chemicals that affected the forcing of the fruit. We see these so-called "Prekos" tomatoes on the stall, but they have a very pronounced mucron, and all the fruit on the stall seems to have been printed. There are indications that these tomatoes have been treated with fertilizers, pollinators and fruit ripening. There are several types of stimuli, usually for pollination, which promote faster fruit formation and stimuli that allow faster baking.
From a technological point of view, gelatin is obtained from natural collagen, which is the main protein part connective tissue fibers of animals. Therefore, bones and the skin of cattle are used - there are a lot of connective tissue fibers.
Myself technological process consists in the fact that collagen is cleaved using alkaline and acid-catalyst hydrolysis. The purified and already dried product obtained in this way is edible gelatin.
Signs indicating that tomatoes have been artificially simulated
The appearance of this pronounced mukon is caused by chemical stimulants, - explained the engineer of Agrointellect. The most up-to-date test that can show that chemicals were causing tomato leaching is a lab test followed by a few clues that tell you if chemicals were used in the ripening of the fruit.
After laboratory analysis, there are a few clues that can tell us whether or not the tomatoes have been artificially made to grow and bake. Here comes the fact that a very pronounced mukron might think that he went chemically to him. Then if you cut the fruit in the cut and see that the fruit has no seed, and in the crop fields we find greenish gelatinous tissue, and traces of uninfected seeds are evidence that we have a hybrid, and that chemical reactions can occur with stimulants, because the fruit did not have time to form seeds and was hasty.
Composition of gelatin
If we talk about the exact composition of gelatin, then, in accordance with the standard, one hundred grams of gelatin should contain ten grams of water, 87.2 grams of protein, 0.7 grams of carbohydrates, 1.7 grams of ash, 0.4 grams of fat, 0.7 grams of starch, 0.3 grams of phosphorus, 0.7 grams of calcium, 0.08 grams of magnesium, 0.011 grams of sodium, 0.0012 grams of potassium, 0.002 grams of iron.
Romanian tomatoes appear after June 10
When we cut the fruit and find a red white circle in the outer pulp, whitish is a sign of forced ripening, which has led to the creation of cellulose tissue in its pulp. According to a researcher at the Research Center for Vegetable Cultivation in Buzau, the most obvious indicator is that during this period we cannot talk about very in large numbers Romanian tomatoes on the market, but these are mainly imports.
To find Romanian tomatoes currently on the market, they had to be harvested in protected areas, or if we refer to this work in Romania, there are minor warming surfaces that produce tomatoes and bring them to market in bulk. If we buy in a different interval, of course, it is not very Romanian, and there is a big risk that they are less healthy, explained the engineer.
The calorie content of one hundred grams of gelatin is 355 kcal.
Without gelatin, it is difficult to cook canned fish or meat, aspic dishes, sweet jelly, mousses. Gelatin is present in some varieties of candy, confectionery, ice cream, creams. We consume a sufficient amount of gelatin in the composition of many products, without even suspecting its presence.
What are the risks you are exposed to by eating these tomatoes?
One thing is for sure: chemically fortified tomatoes can have long-term health effects. The influence of these tomatoes cannot be quantified, they have a long-term effect, as they say, "eat now and die in the fall." The fact is, when we talk about vegetables, we should be talking about nutritional medicine. No wonder doctors recommend eating every day. fresh fruits and vegetables, because their nutritional benefits are universally recognized by all world science. They were the first foods introduced into human food, the safest and healthiest.
Application of gelatin and benefits
Gelatin enhances color saturation and taste, and is used as a protective coating in meat products and sausages, it is a stabilizer and emulsifier for dairy products and desserts, it is a foaming agent in cakes, desserts and bakery products, it has a neutral taste, influences the creation of the form of confectionery, clarifies wines, fruit juices and other drinks.
However, the evolution of mankind has forced us to talk more and more often about the health risks of vegetables during the last period of time. Stimulated, chemically grown and processed new mineral wool with only synthetic substances cannot bring anything good for health, said engineer Costel Vanautoru from the Research Center for Agrointelligence Vegetable Cultivation in Buzău, the "father" of the 22 new varieties of vegetables resulting research.
According to experts in the field, the chemicals used to stimulate tomatoes cannot be metabolized and removed from the body, most of them accumulate in fat and affect the liver. The older we eat, the consumption of vegetables and fruits with high content fat can cause health problems: liver, kidney and even some types of cancer. These substances also cause overweight and obesity, which contribute to hypertension, diabetes, and cardiovascular disease.
Gelatin, in addition, is used to make the shell of drug capsules, it is the basis for obtaining artificial plasma and hemostatic dressings.
However, gelatin is not a vegetarian product at all, which is why a vegetarian version of gelatin is made, which is made from agar-agar. This product, no worse than animal gelatin, is capable of forming a jelly-like mass, however, it is not a product of meat processing.
One user wanted to show everyone what vegetables Romanians consume and sent in a 3 oz meal that they said they had been there for two months! Tomatoes made in Italy, bought almost two months ago and kept in the kitchen under room temperature. Where do you sell those who make them? Apart from the city's markets, you rarely find anything in supermarkets in Romania. Can't change anything? Do we need to eat all the crap? Those who know the scheme, why can't they change the situation? This is a message from Theodore Mergean. These vegetables contain a lot of pesticides, which increases resistance. Usually the natural red color is destroyed within two to three days. Unhealthy tomatoes filled hypermarkets. They come from imports and can be kept for months in the refrigerator without changing their color or appearance. These are not stories, but the result of an experiment conducted by a Romanian consumer who, at the end of a few months, presented a plastic "tomato" to the Minister of Agriculture for analysis. We received several months in the last months that were kept in the refrigerator. She was treated so hard, and she was only a little squeezed.
- Happiness made them look at the table and go for 5 days.
- Do not understand the mechanism, where are the Romanian products?
Gelatin made from bones is useful for the body in that it gives both elasticity and strength to tendons and ligaments, strengthens bones, helps restore joint cartilage, strengthens nails and hair, improves skin condition, helps to cure arthrosis and osteoporosis.
Gelatin has effectively shown itself in the diet of athletes.
With the yogurt, jam, cakes and tomato products we have used so far, we can say that we have consumed at least a kilo of carmine. The beetle is crushed to give a red dye. Ice cream: Anal discharge from a beaver. Vanilla and strawberry ice cream flavors can be enhanced with castorem, a mixture of anal secretions and beetroot urine. It is also found in perfumery. This blend is labeled as natural flavor so we will never know we are eating them.
Fish glue, obtained from dried bubbles, gives the beer a bright yellow appearance. One of the key components of Wendy's Chili is silicon dioxide, an anti-caking agent. It is actually sand or glass powder. Jelly or gelatin: connective tissue from animals. Gelatin is made from collagen that is boiled in connective tissue. Currently, gelatin is most likely made from pork skin.
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Marina Teplova
I remember the times when housewives treated gelatin with disdain, considering it an unnatural substitute for collagen found in animal cartilage. My brother has been using gelatin as a medicine for two years now. The only advice is to look at the date of manufacture: it is undesirable for gelatin to be older than one year.
Chewing gum: Sheep secrets. Lanolin, an oily secretion found in sheep's wool, is an additive often used in the manufacture of chewing gum. It can also be found in cosmetics, sunscreen, or baby products. Cellulose, or sawdust, is an ingredient found in shredded cheese. Help the pieces of cheese not to stick together.
Bread: duck feathers and human hair. Traditional gelatin for a child? At a time when I had no idea yet, the amount of sugar in these "foods" is huge, and they are completely unnecessary. Flavored gelatins are low in nutrients, contain sugars, sweeteners, and colors and therefore SHOULD NOT be offered to infants and children.
There are foods in our diet, the benefits of which many of us do not even know, using them as a regular supplement. These products include gelatin, known to most housewives as a common food thickener used in cooking. various dishes. In fact, gelatin is widely used not only in cooking, but also in cosmetology and medicine. Thanks to the collagen that is part of gelatin, it is often used to strengthen joints and treat diseases associated with damage to cartilage. The fact is that in the process of preparing gelatin, the connective tissue of animals is used, which has previously passed heat treatment. Let us consider in more detail the properties of gelatin and its use as a means for the treatment and strengthening of joints.
"My Gelatin" does not have these artificial colors, only natural ones coming from vegetables and fruits, but still contains sugar in more than other ingredients and this in particular should be avoided at least until the child is 2 years old.
Gelatin is a direct derivative of meat obtained by the partial hydrolysis of collagen, usually extracted from the skin and bones of certain animals, especially oxen and pigs. According to many, this is not a "synthetic" or "artificial" product. If the child does not accept fruits in the form of pieces, mixed or juices, make colorless gelatin with fruit juice a much healthier option than offering commercially available gelatin.
What is gelatin
Gelatin is a colorless powder, odorless and bright palatability. It is used as a gelling agent in the cooking process and cosmetics. Get gelatin from animal connective tissue, such as skin, tendons and cartilage. This product is a protein product in the form of denatured collagen. Mixing with liquids, it contributes to their gelation. The main component of gelatin, which is its main constituent, is protein. In addition to protein, gelatin contains calcium, iron, phosphorus, potassium, magnesium, and vitamin PP. It is worth mentioning that in gelatin, in addition to the listed components, there are fats and carbohydrates. However, despite the abundance of protein in the composition of gelatin, it is not recommended to use it as a protein food when playing sports or losing weight. This type of protein is intended for the synthesis of connective tissue. It is also worth noting that gelatin contains an amino acid - glycine, which provides a person with energy and provides beneficial effect on the functioning of the brain and mental activity.
Agar-agar is a product extracted from red algae. Available in powder form, used in vegetarian cooking instead of gelatin for animals in various preparations. This is a polysaccharide. For culinary purposes, refined agar should be used.
In contrast, solidification occurs much faster, in about 20 minutes, and can be maintained at room temperature without melting. 
Don't forget to taste the gelatin and fruit before cooking! It's useless trying to make you healthy, bad, and the child does not accept! Look for sweet and ripe fruits, and if you need to sweeten, opt for brown, demerara, or organic sugar.
Properties of gelatin
Gelatin is a set of animal amino acids that are highly digestible. digestive system human and take part in the course of various internal processes, accelerating the absorption by the body of nutrients that enter it with food. Gelatin promotes the synthesis of collagen, which is so necessary to maintain the elasticity and firmness of the skin, restore ligaments, tendons and cartilage. Thanks to gelatin, the condition of the hair improves, the color of the skin is restored and the metabolism is accelerated. In a word, this substance plays a very important role in the work of the body.
Gelatin is a clear, hard, nearly non-toxic substance extracted from the collagen in animal bones. Animal protein is used in the culinary, pharmaceutical and cosmetic industries. Probably few people know that gelatin can be used as a dietary supplement.
Most gelatin is made up of glycine and proline, amino acids used in the production of collagen. Collagen is one of the most important structural elements of the skin, providing skin elasticity and constant renewal of skin cells. Gelatin forms the connective tissue of the skin and gives the skin elasticity. It is an excellent source of calcium, magnesium, and phosphorus, which is why gelatin strengthens teeth, nails, and hair. To make your hair healthier and stronger in your favorite shampoo, you can add a spoonful of gastric stomachs close and shake well.
The benefits of gelatin
The first thing to mention, speaking of gelatin, is its effect on the process of restoration of connective tissues in diseases of the joints and bone fractures. During arthritis, arthrosis, polyarthritis and inflammatory diseases joints, gelatin is necessary to accelerate the process of healing and healing of bone tissue.
Gelatin is often used in diseases of the gastrointestinal tract. This is due to the fact that this product envelops the mucous membranes with a thin film that stops the development of erosions and ulcers, preventing the progression of the process. The composition of gelatin allows it to be used not only as food supplement but also as a medicine. In the field of medicine, gelatin is a substance used as a natural coating for drug capsules that does not adversely affect internal organs and dissolves quickly in the stomach medicine instantly absorbed by the body.
With reduced blood clotting and a tendency to bleeding, gelatin is used as a natural thickener that eliminates the risk of developing gastrointestinal and pulmonary bleeding, as well as hemorrhagic diathesis. It is often used as a prophylactic for nosebleeds that occur after the transfer of ENT diseases. For such cases, ordinary edible gelatin is suitable, which must be taken inside, having previously dissolved it in warm water.
It is impossible not to mention the benefits of gelatin for nails. To strengthen the nail plate, it is necessary to regularly make gelatin hand baths. Just dissolve food gelatin in warm water to get homogeneous mass without lumps, and immerse your fingertips in the resulting composition, leaving them in the bath for 30 minutes. To enhance the effect, you can add freshly squeezed lemon or Orange juice, which will improve the absorption by tissues of the amino acids contained in gelatin.
Gelatin for joints
The functioning of the joints depends on the condition of the cartilage that covers the surface of the bone tissue, protecting it from friction and damage during movement and ensuring the mobility of the joints relative to each other. As mentioned earlier, gelatin is used to prevent the destruction of articular cartilage. It can be applied different ways, making external compresses and taking gelatin tinctures inside, thereby enhancing the effect.
In order to make a gelatin compress for the joints, you will need gelatin powder, hot water and a wide gauze bandage. Moisten the bandage in water to make it hot, wring it out, getting rid of excess moisture, fold it in several layers and lay it on it a small amount of gelatin powder. Then put another layer of gauze on top of the powder and apply a compress to the sore joint, fixing the bandage well. After that, wrap the compress polyethylene film and wrap with a terry towel or a warm scarf. The maximum effect of the compress can be obtained by doing it at night.
To prepare an aqueous gelatin tincture, you need edible gelatin powder, which can be purchased at your nearest store. Pour two teaspoons of gelatin into 100 ml of water, mix well and leave overnight. During this time, the gelatin will absorb moisture and swell. In the morning, mix the resulting jelly mass with half a glass hot water and drink ready mix on an empty stomach 30 minutes before meals. Gelatin can be mixed not only with water, but also with milk and fruit juice.
Harm of gelatin
Given the listed properties of gelatin and its ability to increase blood clotting, it is quite natural that it is not recommended for people with a tendency to thrombosis. Also, the use of gelatin should be approached with care for those who suffer from varicose veins and thrombophlebitis. With urolithiasis and cholelithiasis, detection of oxalate in the urine and violations of the liver and kidneys, the use of gelatin must be abandoned. Bowel problems such as a tendency to constipation and inflammation of the hemorrhoids should also be a reason to refrain from treatment with gelatin. Violation of the water-salt balance can be aggravated by the use of gelatin, since when the fluids in the body thicken, the salts will linger in it.
As a rule, gelatin is used during the preparation of sweet dishes, which are quite high in calories. In this case, the replenishment of collagen stores in the body can cause weight gain and the formation of unwanted fat deposits. Therefore, it is better to refuse the use of gelatin for people who are prone to fullness and suffering from cardiovascular diseases.
In some cases, gelatin can cause an allergic reaction to one of the components that make up its composition. Therefore, it is necessary to pay attention to the state of your body during the period of treatment with gelatin, and also not to abuse this substance.
Makhnonosova Ekaterina
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