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 look at the main differences between these two methods of collagen supplementation and the specific benefits each can offer.

1. Source of nutrients:

• 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 varies according to the base used and the cooking time.
• Collagen peptides (from dietary supplements) are usually hydrolyzed, which means that 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.

1. Effects on skin and joints:

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

1. Immune system support :

• Broth, as a source of nutrients containing peptides, minerals and amino acids, is easily digestible and can be suitable as a light, nutritious diet, e.g. during acute digestive problems. A strong broth is suitable, as our grandmothers already knew from experience, especially for strengthening the body during an ongoing illness or after a virus.
• Collagen peptides are not primarily aimed at supporting immunity , they are sought after for their effect on tissues and support for the natural formation of collagen in the body.

1. Practicality and dosage:

• Broth is time-consuming to prepare and the nutrient content is not easily measured. However, its consumption is a natural way to get collagen, peptides and other nutrients into the diet.
• Collagen peptides are easily incorporated into the 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 general care of the organism and enrichment of the diet, for example during an ongoing illness or after a virus.

Collagen peptides offer specific support for areas such as the appearance of the skin and the condition of the joints, thanks to a concentrated and well-absorbed composition.

It is ideal to combine both sources for maximum use of 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?

In order to achieve a high nutritional value and a rich content of peptides in the broth, it is important to follow the correct preparation and quality raw materials. Here is the step-by-step procedure:

1. Selection of raw materials :

• Use good quality bones and meat – ideally beef, chicken, lamb or fish, preferably organic or free-range to retain their natural nutrients.
• 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, roast the bones and meat lightly in the oven (at around 200°C for 30-45 minutes) before cooking, this will improve the flavor of the stock and create a deeper colour.
• Afterwards, 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 (eg apple cider, 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 just bubble slightly, not boil violently.
• Cooking time is key – for maximum nutrient and collagen extraction, cook the stock for at least 6-8 hours, ideally 12-24 hours. 8-12 hours is enough for chicken bones, beef stock can be cooked even longer.

4. Adding vegetables and herbs :

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

5. Draining and cooling :

• After cooking, strain the stock through a fine sieve or cloth so that it is clear and free of bones and vegetables.
• Allow the broth to 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, where it will last up to several months. It is ideal to use smaller containers or ice cube trays so that you always have smaller batches on hand.

Tips for maximum nutritional value :

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

With this procedure, you get a nutritious broth rich in peptides and other valuable substances, which can be a versatile basis for many dishes or as a separate drink.