Collagen is often left out of the modern diet because it is not present in lean cuts of meat, but rather bones, joints, and various other connective tissue. This type of collagen is classed as type I and type III collagen. The "non-desirable" parts of an animal (where collagen is predominantly present) were traditionally consumed on a regular basis by our ancestors, particularly to make meals go further in winter and to provide nutrition that is otherwise unavailable in lean meats.
Today our Collagen Body is only the good stuff - pure type I and type III collagen protein that fully dissolves in hot or cold liquid whilst maintaining its benefits. Flavourless and odourless, Collagen Body can easily be mixed into sweet things like smoothies, chia puddings, rolled into bliss balls or even baked into banana bread. Added to savoury foods like bone broth, soups and sauces. You can even add it to hot drinks like tea and coffee.
The nitty gritty on FORTIBONEÃÂ®...
What differentiates types of collagen is the way they are enzymatically hydrolysed. There are specific enzymes that break down each collagen peptide chain into different final molecular weight profiles. This results in differing remaining peptide chains within the collagen powder. The individual amino acids remain the same, but it is the length of the connected amino acid chains (peptides) and the different terminal ends of the chains that are specific to each collagen peptide product and determine its function.
~when consumed in conjunction with a healthy, varied diet.