Is BROTH (soup) or COLLAGEN PEPTIDES (dietary supplement) better? A combination of both is ideal.

People often wonder if it makes sense to take collagen supplements when they regularly consume meat broth.

Both sources of collagen have their advantages and different compositions, which leads to questions about whether the use of collagen peptides is unnecessary.

Let's take a look at the main differences between these two methods of collagen supplementation and the specific benefits each can offer.

Source of nutrients:

1. Broth (bone or meat) contains various amino acids, collagen, minerals (calcium, magnesium, phosphorus) and other bioactive components obtained from bones and tissues. The quality and quantity of nutrients vary depending on the base used and the cooking time.
2. Collagen peptides (from dietary supplements) are usually hydrolyzed, meaning the collagen is broken down into smaller chains for better absorption. They contain a high concentration of specific and precisely dosed amino acids, such as glycine, proline, or hydroxyproline.

Effects on skin and joints:

1. Broth contains collagen and other amino acids, which can have a generally beneficial effect on joints and skin appearance. However, results are often individual and depend on the regularity of consumption and the quality of the broth.
2. Collagen peptides – their regular use is associated with skin care and joint comfort, as it delivers a precise dosage of collagen, the effects of which are more predictable. Some branded collagen peptides have positive effects on skin and joints at long-term dosages of 5-10 g per day, verified by clinical studies.

Immune system support :

1. Broth is suitable, as our grandmothers already knew from experience, especially for strengthening the body during an ongoing illness or after a viral infection. It is an easily digestible source of nutrients containing peptides, minerals and amino acids and can be suitable as a light, nutritious diet, e.g. during acute digestive problems.
2. Collagen peptides are not primarily focused on supporting immunity , they are sought after for their effect on tissues and support for the body's natural collagen production.

Practicality and dosage:

1. Broth is time-consuming to prepare and its nutrient content is not easily measured, but consuming it is a natural way to get collagen, peptides, and other nutrients into your diet.
2. Collagen peptides are easy to incorporate into your daily regimen thanks to precise dosing and have high bioavailability due to hydrolysis.

SUMMARY:

Broth is a traditional food rich in various nutrients, ideal for overall body care and enriching the diet, e.g. during an ongoing illness or after a viral infection.

Collagen peptides offer specific support for areas such as skin appearance and joint condition, thanks to their concentrated and highly absorbable formula.

It is ideal to combine both sources to maximize their potential, as dietary supplements do not serve as a substitute for a varied and balanced diet, but rather to supplement specific nutrients.

How to prepare a nutritious broth full of bioactive substances?

Here are the instructions:

To achieve high nutritional value and rich peptide content in the broth, it is important to follow proper preparation and quality ingredients. Here is the detailed procedure:

1. Selection of raw materials :

• Use quality bones and meat – ideally from beef, chicken, lamb or fish, preferably organic or free-range, to preserve their natural nutrients.
• The bones should contain joints, cartilage, and, if possible, tendons, because these parts contain a high proportion of collagen, which is converted into peptides and amino acids during cooking.

2. Preparation of raw materials :

• If you have time, lightly toast the bones and meat in the oven before cooking (at around 200°C for 30-45 minutes), which will improve the flavor of the broth and create a deeper color.
• Then rinse the bones to remove excess fat and burnt residue.

3. Long slow cooking :

• Place the bones and meat in a large pot, add water (so that they are completely submerged), and add a little vinegar (e.g. apple cider vinegar, about 1-2 tablespoons). The vinegar will help release the minerals from the bones into the broth.
• Bring the water to a boil, then reduce the heat to low. The broth should only be bubbling gently, not boiling vigorously.
• Cooking time is key – for maximum nutrient and collagen extraction, cook the broth for at least 6-8 hours, ideally 12-24 hours. For chicken bones, 8-12 hours is enough, beef broth can be cooked longer.

4. Adding vegetables and herbs :

• About an hour before the end of cooking, add root vegetables (carrots, celery, onion, garlic) and herbs (e.g. parsley, thyme, bay leaves) to the broth. They will add additional nutrients and flavor to the broth.
• Avoid adding salt during cooking to make the broth versatile. You can add salt just before serving.

5. Draining and cooling :

• Once cooked, strain the broth through a fine sieve or cheesecloth to make sure it is clear and free of any bones and vegetable remains.
• Let the broth cool and then pour it into containers. As it cools, the fat will solidify on the surface, which you can skim off if you want a less fatty version.

6. Storage :

• The broth can be stored in the refrigerator for 3-5 days or frozen for up to several months. It is ideal to use smaller containers or ice cube trays so that you always have smaller portions on hand.

Tips for maximum nutritional value :

• Make sure the broth contains as much connective tissue, cartilage, and joint parts as possible, which are rich in collagen.
• Vinegar helps release minerals from the bones into the broth, so adding it is important.
• Longer cooking increases the concentration of collagen, which is converted into a gelatinous structure – this means a higher content of peptides and amino acids in the resulting broth.

This process produces a nutritious broth rich in peptides and other valuable substances, which can be a versatile base for many dishes or as a standalone drink.