Why should you be cooking with collagen?

 

Cooking with collagen - Gluten-Free-Pizza-in-a-Mug-with-Collagen

Collagen has lots of benefits and I have found that by cooking with collagen I can easily incorporate it into my diet.

Ponce de Leon was looking in the wrong places for the Fountain of Youth. He was searching for some magical water source that was said to be capable of reversing the aging process. Instead of sailing to Florida, he should have started ingesting some collagen.

Collagen is a fibrous protein that makes up one-third of the protein in the human body. It is in the skin, bones, and connective tissue in the body, providing structural support and elasticity – these are good things when it comes to anti-aging. The word “collagen” is derived from the Greek word “kolla” meaning glue. It is the glue that holds us together. (The root word of gluten is also glue, this time a Latin word, but while gluten is a bad glue for those of us with celiac disease or gluten sensitivity, collagen is a good glue.)

As we age, collagen production begins to decline. Starting at the age of 25, collagen production in the body starts to diminish at a rate of 1.5 % a year which also slows down the metabolism. The natural decline of collagen can also lead to wrinkles, sagging skin, gray hair, hair loss, high blood pressure, cataracts, glaucoma, loss of bone density, and arthritis, to name a few. This decline starts to get serious around the age of 40 when collagen is depleted faster than it can be produced by the body. By the age of 60, over half of the body’s collagen has been depleted.

Added to the natural decline of collagen in the body, there are other environmental factors that contribute as well. Such factors include exposure to sunlight, smoking, and excess sugar intake.

The best and easiest way to get ample collagen into our bodies is by ingesting it. Yes, we can spend thousands of dollars on collagen creams and such, but taking a collagen supplement is less expensive and is proving to be much more effective.

Of course, you can always mix some collagen powder into juice or blend it with your morning smoothie, but if you are like me, you like to eat your food, not drink it.

Cooking with collagen peptides powder is the easiest way to incorporate collagen into your food. Unlike gelatin powder (also a form of collagen) it does not gel when mixed with liquids. Therefore, they blend easily into beverages such as juice or smoothies – or even your morning coffee! It is tasteless and doesn’t change the texture of food.

You can easily blend collagen peptides into oatmeal, pancakes, muffins, meatloaves, soups, stews, gravies, – you name it! Then just cook as you normally would. You can even stir collagen into things like salsa to add to your tacos and such. Seriously, how great is salsa that promotes younger looking skin and joint health?

So just to recap some very good reasons to start cooking with collagen, here are a few:
• Collagen is vital for bone and joint health. It repairs tissues, lessens inflammation, and helps build bone density.
• Due to the low-calorie, fat and carbohydrate-free protein in collagen, it is a great aid in weight loss. Diets high in protein tend to keep you fueled better. Studies have shown that collagen peptides are more effective and more satiating than other forms of protein powder such as whey, casein, and soy. When taken at breakfast, collagen peptides can reduce subsequent food intake later in the day.
• Collagen soothes and heals the digestive tract.
• Collagen promotes younger looking skin, improves skin moisture and smoothness, improves the visible signs of wrinkles, and makes your skin more supple.
• Collagen promotes hair growth and reduces nail brittleness.

 

Here is just one my favorite recipes cooking with collagen, Gluten Free Pizza in a Mug with Collagen .

Cooking with collagen - Gluten-Free-Pizza-in-a-Mug-with-Collagen

Gluten Free Pizza in a Mug with Collagen

Ingredients

4 tablespoons gluten free flour
1 tablespoon Neocell Super Collagen Peptides Powder
¼ teaspoon kosher or fine sea salt
¼ teaspoon baking powder
4 tablespoons water
1 tablespoon olive oil
3 tablespoons pizza or marinara sauce
2 tablespoons grated or shredded mozzarella cheese
3 slices pepperoni
1 cherry tomato, sliced
¼ teaspoon Italian seasoning

Directions

Combine the flour,Collagen peptides, salt, baking powder, water, and olive oil in a microwave-safe mug or small ramekin (6 – 8 ounces). Microwave on high power for 30 – 45 seconds or until the dough looks almost set.

Spread the pizza or marinara sauce on top of the dough, top with cheese, pepperoni, tomato slices, and Italian seasoning. Microwave on high power for 45 – 60 seconds or until the cheese is melted. Eat immediately.

Servings:

Serves 1

Have fun cooking with collagen!