Kind of along the same lines, I have been thinking of using collagen protein here and there as well as my whey isolate.
I'm sure you know what I'm about to share with you here mate, however for the benefits of other readers who may not be aware, I've got this to say re the subject of collagen protein.
For someone like me, and for many people around the world who don't particularly subscribe to the modern way of eating animal products, we find it odd that what has always been a natural part and parcel of the human diet, is now being touted as something extraordinarily special.
Enter collagen, or Hydrolysed collagen etc.
Before I go deeper into this, let me first identify two very special amino acids at play here, namely leucine and glycine.
Back when I was growing up in the 70s, I vividly remember the way an animal was cooked and eaten, with some of its parts eaten raw, namely its liver. What is the significance of this? Well, to eat meat today, is to eat an incomplete protein food! Yes, an exclamation mark because on the surface, it appears that I've just made an unwarranted, (and to some), wrong statement. I mean come on Fadi, how can you say meat protein is an incomplete protein, where have you been mate! Protein (the fleshy part of the animal), is incredibly good at building muscles, it's what you would call muscle protein. However, this particular protein, which is very high in the main driver of protein synthesis, the amino acid leucine, is a poor candidate for building what our muscles rely on to move properly, and here we welcome the human connective tissues to the party.
I did say "enter collagen" right!
What makes collagen powder special (and unique in comparison to muscle protein), is the amino acid glycine. This amino acid is attached to all the animal tissue you and I can not eat if we resort to cooking (and exclusively eating) the animal meaty part. This special amino acid is the driver of connective tissue building and as well as having healthy looking skin (you guessed it ... made up most of glycine and proline), amino acids that are abundant in animal joints, which could only be gotten at by prolonged and slow cooking, extracting/releasing every bit of goodness that is locked within the joints of the animal we choose to eat. Muscle meat is a poor provider of such goodness.
If one chooses to eat meat, and wants to ensure a completely balanced approach to both health and muscle building, then one must eat the whole animal (organs included), and not just its fleshy parts, for that's the only way to achieve the proper balance between all available amino acids, and in particular, to counteract the overreliance on the amino acid methionine, which when left to reign supreme without balancing it with the amino acid glycine, health issues begin to manifest as time moves forward.
Bone broth is a great idea to consume the amino acid glycine. One can also supplement with it, however it's never the same, just like supplementing with the amino acid leucine, without its mates ... it's never the same.
This has surely dragged ... sorry about that mate ... I'll apply the breaks here and now.
