Which jelly is better for joints

Collagen is a part of any jellied meat. This protein is the basis of connective tissue; it consists of human cartilage and tendons. 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 joint strength and ligament elasticity.

Aspic 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. On the second and third place in terms of the content of stable collagen – beef and lamb. Pork contains less collagen, fish also, but fish contains omega-3 fatty acids, which are also necessary to maintain healthy ligaments.

/ /