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Gelatin For Joint Pain

Gelatin in concentrated amounts may have a positive effect on joint pain and stiffness in athletes, according to a study conducted at Ball State University by Dr. David Pearson, coordinator of the university’s Human Performance Laboratory.

“There has been some use of gelatin combined with vitamin C and calcium in Europe for osteoarthritis patients,” explains Pearson. “Based on that research, we determined to find out if athletes who have chronic knee pain that is unrelated to arthritis would benefit from gelatin supplementation.”

The experiment involved 20 athletes, men and women in several sports, all of whom reported knee pain. They were divided into two groups, one of which was given concentrated gelatin (NutraJoint) in orange juice and the other a placebo that looked, smelled and tasted the same. Ball State researchers pre-measured and packaged the substances for both groups to ensure compliance. Both groups were given three separate tests for pain before the study. Then they took the supplements for eight weeks and were tested again.

“We found an overwhelming difference in the amount of force the gelatin group was able to exert on the bad knee, and we also found that they reported a significant decrease in knee pain,” says Pearson. “But we were not looking for a cure, a healing mechanism or a cause-effect relationship. The study simply revealed that those who took the gelatin showed improvement in the amount of pain they experienced and in the amount of force they could withstand without pain.”

Pearson adds that gelatin contains high amounts of proline and glycine, two amino acids that are used for forming cartilage. He speculates that concentrated amounts of gelatin may help enhance the formation of building blocks for joint health. He also thinks that the results may be encouraging to older adults suffering from joint pain.

Pearson cautions that eating gelatin alone is of little benefit, and that the concentration of gelatin used in the study was greater than that found in common desserts. It should be noted that the Ball State study involved a small number of subjects, is not yet published in a scientific journal, and remains to be replicated by other researchers.

Pearson concludes, “Athletes are constantly pounding their knees, and they are sidelined because of joint health more than anything else. Gelatin is just a food. It’s not more drug therapy, and there are zero side effects. It’s worth the time and the science to investigate it further.” Pearson and his associates are conducting a similar study to investigate gelatin’s effect on shoulder pain.

The Role of Nutritions in Our Body

Our understanding of vitamins and minerals – and other micronutrients, compounds, and elements – and their role in our body has improved dramatically over the last decades. We now know that “micronutrition” – or the vitamins, minerals, and other health-giving components of our food, such as amino acids, fiber, enzymes, and lipids – is crucial to life, and that by manipulating our nutritional intake, we can not only ensure good health and address ailments, but prevent illness and some of the degenerative effects of aging. Exciting new discoveries related to the nutrient components of our food mean that more than half of us are now taking supplementation in one form or another, convinced that diet itself – bearing in mind that stresses on our body and the polluted world in which we live – is inadequate to supply us with our nutritional needs.

Vitamins

Vitamins are a group of unrelated organic nutrients which are essential to regulate the chemical processes that go on in the body – such as releasing the energy from food, maintaining strong bones, and controlling our hormonal activity. Ideally, vitamins are present in roughly the same quantity in various foods.

Minerals

Minerals are inorganic chemical elements, which are necessary for many biochemical and physiological processes that go on in our bodies. Inorganic substances that are required in amounts greater than 100 mg per day are called minerals, those required in amounts less than 100 mg per day are called trace elements. Minerals are not necessarily present in foods – the quality of the soil and the geological conditions of the area in which they were grown play an important part in determining the mineral content of foods. Even a balanced diet may be lacking in essential minerals or trace elements because of the soil in which the various foodstuffs were grown.

There is evidence that “sub-clinical” deficiencies – in other words, a deficiency which is not extensive enough to be life-threatening or to produce large-scale symptoms – may be the cause of certain forms of cancer, heart disease, weight and skin problems, and a host of other health conditions.

Amino Acids

An amino acid is any compound that contains an amino group and an acidic function. There are 20 amino acids necessary for the synthesis of proteins, which are essential for life. These 20 amino acids form the building clocks of all proteins and are involved in important biological processes, such as the formation of neurotransmitters in the brain. There are eight essential amino acids, which are – phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, lysine, and leucine. The remaining 12 are called “nonessential”, which means that they can usually be made by the body from other substances. In some conditions, however, nonessential amino acids are necessary, for example in cases of extreme illness or a very poor diet.

Lipids and Derivatives

Lipids are commonly called “fats”, and while many fats are now know to be unhealthy, there are many that are essential to body processes and actually work to prevent the effects of “unhealthy” fats in our bodies. Many lipids and their derivatives are used to unclog arteries, work to retard the effects of aging, and to discourage heart disease and the build-up of cholesterol.

Other supplements

There are a number of other food supplements that do not fall strictly within the definitions of vitamins, minerals, lipids, and amino acids. These include various elements that either have healing properties or are now known to be crucial to health.

Nutrition Today

Conventional medical practitioners discuss nutrition in terms of food groups, while nutritionists tend to prescribe vitamins. Nutrition has changed from a mainly physician-led dietary therapy, also called clinical nutrition, to a more profound theory of health based on treating the patient as a whole (holistic health), and looking for deficiencies that may be causing illness, which are specific to each individual.

Amino Acids Supplements

There are 40,000 proteins in your body. They are a main source of energy, promote repair of damaged tissue, and function as the building blocks of muscle. They also perform a variety of other important functions.

Proteins consist of amino acids linked by peptide bonds. Although amino acids are the main components and the nutritional part of these complex compounds, most of the 40,000 proteins in your body are made from only twenty amino acids. These standard amino acids are included in the genetic code of every living being. After the proteins are constructed by your body, however, some of these amino acids become attached to other functional groups (such as phosphates or lipids), at which point they are structurally changed into different amino acids. These, too, are important for nutritional health.

All amino acids are divided into three categories. Some are essential amino acids because your system cannot manufacture them on its own. Others are nonessential amino acids – although important for your health, they are made in sufficient quantities by your body and do not need to be ingested. The last group is conditionally essential amino acids. These can be made by your body under normal conditions. However, you may need to ingest them in certain situations: factors such as fever, illness, diet, or chemotherapy may cause a person to be unable to manufacture these amino acids, or a process such as detoxification may be using all the amino acids the body has made.

If you are deficient in one or two amino acids, you can buy amino acid supplements from any of the pharmaceutical grade companies from which they are offered. If you are deficient in several amino acids, your doctor can contact a compounding pharmacist, who can formulate amino acids into a prescription specific for you. The Professional Compounding Centers of America (PCCA) can help you find a compounding pharmacist near you.

When you are buying amino acids, be sure to buy only those of pharmaceutical grade. You should also attempt to buy free amino acids, which are amino acids that are in their purest form and do not need to be digested before being utilized. Instead, they are absorbed directly into the bloodstream and immediately put to use by your body.

You will see that most amino acids come in two forms: D- and L- (such as D-carnitine and L-carnitine). The D-amino acid is a mirror image of the L-amino acid. They are very similar, and both can be taken as supplements. However, the L-form is preferable because it is the exact image of the amino acid in its natural form as found in your body (while the D-form is backwards). For that reason, the L- form is considered more effective than the D- form for overall human health. (The amino acids glycine and taurine are each available in only one form, and are therefore not designated D- or L-).

Your body needs vitamin B6 (pyridoxine) to metabolize most amino acid supplements. Also, consult a physician before taking any amino acid supplements if you have diabetes, hypertension, kidney disease, or liver disease.

Symptoms of an Amino Acid Deficiency

ADD/ADHD, Aggressive behavior, Alcoholism, Anxiety, Arthritis, Blood sugar disorders, Chronic fatigue, Craving carbohydrates and sugar, Depression, Fibromyalgia, Food or chemical allergies, Frequent colds, Frequent headaches, Hyperactivity, Immune dysfunction, Insomnia, Mental or emotional problems, Mood swings or disorders, Neurological disorders, Obsessive compulsive disorder (OCD), Panic attacks, Premenstrual syndrome (PMS), and Recurrent ear infections.

Alanine

The standard amino acid alanine is one of the simplest structured amino acids. It is also one of the most widely used amino acids in your body. Alanine is nonessential, and requires vitamin B6 for metabolism.

Functions of Alanine in Your Body

• Converts into glucose when energy is needed or blood sugar levels decrease
• Helps break down glucose, which provides your body with energy
• Helps form neurotransmitters
• Involved in production of antibodies
• Is an inhibitory neurotransmitter in the brain
• Required for the metabolization of tryptophan

Food Sources of Alanine

Beans, Brewer’s yeast, Dairy products, Duck, Fish, Nuts, Sausage, Turkey and Wheat germ.

Check with your doctor before starting an amino acid regiment if you have kidney or liver disease.

Garlic

For thousands of years, garlic (Allium sativum) has been known to have a variety of medicinal benefits. It contains amino acids, vitamins, trace minerals, flavonoids, enzymes, and 200 additional compounds. Garlic’s main active ingredient is allicin, an antibacterial compound that is produced when the garlic is crushed or chopped. Because allicin is most effective immediately after its production, garlic should be eaten soon after it is prepared.

Functions of Garlic

• Balances blood sugar
• Boosts natural killer cell activity (which helps prevent cancer)
• Boosts your immune system
• Decreases LDL (bad) cholesterol
• Increases nitric oxide
• Lowers blood pressure
• Lowers triglycerides
• May lower risk of prostate cancer
• Natural blood thinner
• Raises HDL (good) cholesterol

Recommended dosage

Garlic products are described in terms of fresh or whole garlic equivalent. An average daily dose is 1,500 to 1,800 milligrams of fresh garlic equivalent, which equals approximately one half a clove of fresh garlic.

Side effects and contraindications

Garlic is a blood thinner. If you are taking a blood thinner, therefore, check with your physician before ingesting large amounts of garlic. Do not take large doses of garlic if you are pregnant because they may cause uterine contractions.

Diseases/disorders that garlic can treat or protect against

Atherosclerosis, Cancer (colon, esophageal, and stomach), Heart disease, High blood pressure and High cholesterol levels

Plant Sources of Protein

Protein is found in plant foods including legumes (beans and peas), nuts (and nut butters), and seeds. It’s also found to a lesser extent in grains, grain products, and vegetables (both starchy and non-starchy) and in low amounts in fruits. Although soybeans and other soy foods, like all animal sources of protein, contain complete protein, all other plant sources are incomplete proteins because they don’t contain all the essential amino acids the body needs from dietary sources. Consuming animal sources of protein each day can help you meet your protein needs. If you don’t consume these sources, you need to have soy foods and mix up your intake of legumes, nuts, and seeds to help your body get the full array of amino acids it needs.

Plants sources of protein also contain a wide array of nutrients such as fiber, vitamins, and minerals. Many are also high in water content and can fill you up, help you lower your overall calorie intake, and manage your weight.

Because some plant foods such as beans, nuts, and nut butters are energy-dense, it’s wise to have small servings of these foods to maximize nutrients and minimize calorie intake.

Legumes

Legumes, including dry beans, peas, lentils, and soybeans, are unique because they’re not only rich in protein, but are also a great source of complex carbohydrates. Although most legumes – like most plant foods – are incomplete proteins because they lack one or more amino acids needed by the body, soybeans and soy foods such as tofu, tempeh, and soy milk contain all the essential amino acids and are excellent sources of complete or high-quality proteins.

Legumes, like all other plant foods, are cholesterol-free and although they do contain some dietary fat, most of it is unsaturated. And some plan foods, including soybeans and soy foods, contain alpha-linolenic acid (ALA), an omega-3 polyunsaturated fatty acid that might lower the risk of heart disease.

Legumes are also a great source of dietary fiber and contain vitamins such as the B vitamin folate and minerals such as potassium, calcium, and magnesium.

MyPyramid recommends ½ – 3 ½ cups of legumes each week depending on your individual calorie intake as part of a healthful eating plan to get the many key nutrients and potential health benefits they provide.

Nuts and Seeds

Nuts, nut butters, and seeds are also good sources of protein, although the protein they contain is incomplete. They also contain high amounts of healthful monounsaturated and polyunsaturated fats. Like soybeans and soy foods, some nuts such as walnuts, flaxseeds, Brazil nuts, hazelnuts, and pecans contain ALA, omega-3 fats that are essential (and must be obtained in the diet).

Some nuts and seeds are good sources of fiber, vitamins, and minerals. Almonds are high in fiber, while peanuts, which are technically legumes but more similar in nutrients to nuts, are rich in the B vitamin folate. Here are some nuts and seeds that are rich in the following key nutrients:

• Vitamin E – Sunflower seed kernals (kernels), almonds, hazelnuts, pine nuts, peanut butter, peanuts, and Brazil nuts
• Magnesium – Brazil nuts, almonds, cashews, pine nuts, peanuts, chestnuts, and hazelnuts

Many nuts and seeds – especially walnuts, pecans, and chestnuts – are rich in phytochemicals (many that act as antioxidants) such as flavonoids, resveratrol, polyphenols, and tocopherols.

Studies show nuts and seeds might benefit health by:

• Reducing the risk of and death from cardiovascular disease
• Reducing inflammation that can contribute to many diseases
• Reducing the risk of type 2 diabetes
• Reducing total cholesterol and bad LDL cholesterol
• Reducing body weight (by suppressing appetite and fat absorption)
• Reducing the risk of some cancers

Incomplete proteins are proteins that lack one or more essential amino acids (amino acids that are needed from dietary sources); without all these essential amino acids, the body is unable to create all the protein it needs to perform vital functions.

An energy-dense food or beverage has a high level of calories per volume.

Complex carbohydrates are carbohydrates made of more than two monosaccharides (single sugar units); starches and fibers are complex carbodydrates.

Antioxidants are substances that protect the body against free radicals, unstable molecules that attack body cells.

USANA Vitamins Rev3 Energy Surge Pack contains a natural source of caffeine derived from the leaves of three different types of teas. This caffeine helps to provide a feeling of increased energy and mental alertnessMalic acid and citric acid are part of USANA Rev3 Energy Surge Pack’s complete energy complex.

Protein

Protein is an essential nutrient for building and maintaining the bones, muscles, and skin. We get protein in our diets from meat, dairy products, nuts, grains, and beans.

The protein you obtain from meat and other animal products is complete, meaning that it contains all the amino acids your body cannot synthesize. Protein from plants is incomplete because it does nto contain all the amino acids your body needs. Therefore, you must combine plant proteins to get all the amino acids you require.

The average adult needs 50 to 65 grams of protein daily. This is equivalent to eating 4 ounces of meat and a cup of cottage cheese. Most people who follow a reasonable diet will take in enough protein. You should eat a variety of foods to make sure you get all the amino acids you need.

When making protein choices, try to avoid saturated fats, found in fatty meats and whole-milk dairy products. Try to limit red meat to less than 18 ounces per week and skip processed meats altogether, as they have been linked to higher cancer risks. Beans, fish, and poultry are healthier choices that provide lots of protein. Soy and tofu should be eaten in moderation, about two to four times a week. Eating a balance of carbohydrates and proteins is ideal. Cutting back on processed carbohydrates and increasing protein intake improves blood levels of triglycerides and HDL cholesterol, potentially reducing your risks of heart attack, stroke, and other kinds of cardiovascular disease.

Additional Facts

1. Six ounces of steak provides about 38 grams of protein and 44 grams of fat, 16 grams of which is saturated fat. That is nearly 75 percent of the recommended daily intake of saturated fat.
2. Six ounces of salmon provides 34 grams of protein and 18 ounces of fat, 4 grams of which is saturated. That amounts to only 18 percent of the recommended daily total of saturated fat.
3. A cup of lentils has 18 grams of protein and less than 1 grams of fat.