A traditional gelatin.
Bernard Jensen's 100% pure gelatin is produced from healthy cows that have tested negative for BSE/mad cow disease. Used for years by Dr. Jensen with his patients, this gelatin can be added to stocks to thicken, and will assist in the digestion of all foods. One level tablespoonful will gel one pint of liquid. The highest grade of gelatin available!
- Use in any recipe calling for gelatin
- Unflavored and unsweetened
- Certified Kosher
Serving Size: 1 Tbsp (10 g)|
Servings per Container: About 40
||Amount Per Serving
||% Daily Value*|
|Calories from Fat
| Saturated Fat
| Trans Fat
*Percent Daily Values are based on a 2,000 Calorie diet.
Ingredients: Bovine Gelatin
Frequently Asked Questions
Q. What does it taste like?
A. It adds no flavor to your favorite foods or drinks.
Q. Is it organic?
A. This gelatin is produced from the highest quality cows tested for mad cow disease. The cows are both grass and grain fed. This gelatin is processed in a way that virtually eliminates formation of glutamic acid/MSG by-products. Recommended by Sally Fallon.
Q. Is it Certified Kosher?
Q. How do I use it?
A. Recommended uses include thickening soups, sauces, and stews or added to smoothies. Gelatin will absorb liquid from whatever it is added to, having a thickening effect.
Q. How does it help digestion?
A. When eaten with cooked foods, gelatin has the effect (through its hydrophillic colloids) of drawing digestive fluids into the food thereby enhancing the digestive process. Cooked foods by themselves tend to repel the digestive fluids.
Q. Does it require refrigeration?
Q. How long will it last?
A. Approximately one year.
Q. What part of the cow is the gelatin made from?
A. It is a proprietary "B Blend" made from primarily hide, with some bone.
Q. Is it heated during processing?
A. Yes, to slightly below boiling.
Q. Are there any health benefits?
A. It is a good source of protein and contains 20 of the 22 amino acids.