(Washington Post: Collagen supplements that come in powder form can be dissolved in hot or cold liquids. (iStock))
Any soupmaker worth their salt knows that a good, full-bodied stock is semisolid and jiggly when chilled, and the essential ingredient to make that happen is plenty of bones. It’s why my grandmother, and now I, consider chicken feet the secret ingredient in our soups, and it explains some of the appeal of today’s bone broth craze. Turns out bones — from meat, poultry or fish — provide more than just luxurious texture to soup; they also provide a type of protein that has become a major trend in the supplement market: collagen.
Collagen is the main structural protein of connective tissue in animals, found not only in bone but also skin, cartilage and tendons. When collagen is heated in water, as in soupmaking, it results in gelatin, which explains that desirable jellylike texture after refrigeration. And yes, that is where the powder in those little gelatin packets used for desserts and other dishes comes from. When we eat it, gelatin is digested like any other protein — it is broken down into individual amino acids that our bodies can use to build whatever protein it needs — including our own collagen. As we age, however, our bodies’ collagen production becomes less efficient, and the tissues that depend on it, such as our skin and joints, don’t get repaired the way they used to, which explains, at least in part, why our skin starts to sag and we have more aches and pains as the years tick by.
That’s where the supplements come in. Manufacturers have found a way to apply enzymes to gelatin to create protein chains called collagen hydrolysates. These small collagen chains (peptides) may be absorbed intact by the body to be used directly in the tissues. Predictably, there is a lot of hype and exaggerated claims around these supplements, but there is also a lot of promising, bona fide research pointing to benefits, particularly for more youthful-looking skin and help with joint pain.