Which jelly is better for joints

Any jellied meat collagen is included. This protein is the basis of connective tissue, and human cartilage and tendons are made of it. Sometimes collagen is compared to glue, as it firmly binds the cells of our body into a single whole. The inclusion of aspic in the menu is useful for maintaining the strength of the joints and the elasticity of the ligaments.

Jellied meat is useful for arthritis, arthrosis and other joint diseases. It is recommended to add it to the diet no more than 2 times a week, in which case the body will receive useful substances without harming the health of the stomach.

For joints eat turkey jellied meat, because the meat and bones of this bird not only contains a record amount of collagen, but also promotes the production of carnosine, a substance that prevents collagen breakdown. The second and third places in terms of the content of stable collagen are taken by beef and lamb. Pork contains less collagen, fish also, but fish contains Omega-3 fatty acids, which are also necessary to maintain healthy ligaments.

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October 11, 2018 Last update October 11, 2018 Author / Editor - Lydia Ivanova
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