"I never realized that whey protein was a cause of inflamation "

I'd like to hear the particulars on that. I drink whey protein shakes and haven't had any problems.

Are you using raw egg whites? Isn't that a salmonella risk?

I was actually just reading an article about protein powder causing inflammation. Grainlady may have originally posted it. PRotein Powder May Cause Inflammation

Do you drink coffee? I would magic bullet a cup of coffee with 1 tsp coconut oil and the gelatin - it is very frothy. I only do one tablespoon as yes, it is very expensive. Plus I have to drive across the border to get it at a better price so it's kind of a pain to use excessively. I really should get in the habit of making green smoothies though.

I only use 1 tablespoon in my bullet with coffee, ghee, and heavy whipping cream. Can't even taste the gelatin.

Cookie and sleeperblues,

i am curious why do you use the bullet instead of just mixing it in. Cookie...are you also in Canada and if so where do you go to get it.

I bought both the green can and the red can of gelatin and can't stand the taste of it in my food. Such a waste of moolah for me. :(

I use the bullet because otherwise things don't mix properly. Because I put oil in my coffee (ghee or mct) just stirring it doesn't do the trick. I whir it around in the bullet for 10 seconds and I have a creamy delicious drink, no clumps and lots of foam. It's almost like an espresso at the coffee shop with the foam.

Yeah, just mixing it in makes it very unappealing. I am out East and go to Ogdensburg to pick it up - it is half the price on Amazon.com over .ca. I bought them when the dollar was better, in bulk, and still have quite a bit left since it won't expire until 2019.

edited to add: I have a post office address at the UPS office for pickup.

Thanks again sleeperblues and cookie.

i will give it a try with coffee also, and use my blender.

I'd love to know what you think

I have the red can, the stuff that gels

I just made two batches of "Jell-O" with it -- I really despise most uses of commercial Jell-O except Mom's old standby -- lime Jell-O, shredded cucumber and cream cheese, and let it set overnight.

Unfortunately, tomorrow I can't consume cucumber or cream cheese, and I am limited to a liquid (or gelled) diet for the following 24 hours.

Soooo... I just added some of the Great Lakes stuff mentioned above to 1) 2 cups of no-salt-added chicken stock and 2) a mixture of that chicken broth half and half with some beef consume. Heated both batches up until the gelatin dissolved, allowed them to cool a bit, and am now refrigerating them.

Just from a couple quick tastes before they congeal: I think I'm going to like them! And perhaps they'll have enough texture to them that I'll fool my stomach into thinking it's actually EATING something....

(And then, Friday, it's colonoscopy time! So tomorrow night... eh.... ick. But for the day I think I'll be enjoying my Great Lakes "Jell-O"!)

Ps, when I make smoothies, I use half an avocado as the smoothing agent, or else some yogurt. I've no interest in whey protein isolate. And I like putting a variety of veggies in mine, too. It's more of a vegetable course with some protein and healthy fat -- very little that is sweet.

I've been without a computer for a couple days while having work done in my house, so I'm playing "catch-up" this morning....

I add 1 T. of the Great Lakes Gelatin (Collagen Hydrolystate in the green box) to a smoothie we eat with breakfast (NOT as a meal substitute) which is a mixture of homemade dairy kefir, homemade water kefir, chia/flaxseed meal, hi-maize resistant starch, unflavored isolated whey protein powder or hemp protein, and some other powdered supplements we take - it's a "delivery system" for the supplements and the probiotics from the homemade dairy and water kefir. I don't make fruit/vegetables smoothies - we consume those whole, not juiced.

If you use a tablespoon per day in a smoothie containing protein powder, the container of Great Lakes Gelatin (Collagen Hydrolystate in the green box) should have 80-90 tablespoons in it. It's an easy-to-use version of gelatin because it mixes easily in any number of things, including hot or cold beverages. I often add 1 T. to a cup of low-carb homemade cocoa mix as a pick-me-up. It doesn't have to be something "special" that you need a blender to mix..... Herbed teas are also a good choice.

If you prefer to use the type of gelatin that gels (and save some money), there are LOTS of flavored gelatin "gummies" and desserts (including low-sugar and sugar-free) you can make with it. I snack on gelatin "gummies" and you could eat those along with your smoothie containing protein powder or when eating lean meats. I make a pan sauce with bone broth to balance the inflammatory protein of lean meat. There are lots of recipes are for people with gut issues on a GAPS or low-carb diets you can tap into for using gelatin. I save money buying gelatin (the kind that gels) in 4# containers. It has an extremely long shelf-life, but I'll easily use that amount in a year. And even better, make bone broth and consume it as a gelatin source.

Gelatin, whether the powdered form or from bone broth, balances the inflammatory protein from lean cuts of meat as well as isolated protein powders.

Keep in mind, "protein powders" are an isolated nutrient, and most don't include Omega-3 fatty acids. We generally benefit from consuming the whole rather than the isolated - the whole orange for its vitamin C rather than citric acid - which is a chemical isolate form. As Weston A. Price taught, "consuming protein without other naturally occurring nutrients alongside it (like prolaine and glycine) can lead to deficiencies, especially vitamin A." Both lean muscle meat and protein powders are inflammatory. There are lots of books on the subject - check out some anti-inflammation diet and recipe books. Grass-fed meat is higher in Omega-3 while grain-fed meat is high in Omega-6; and choose cuts with some bone/fat. Lean meat has more inflammatory Omega-6 fatty acids. BTW - organ meats are extremely inflammatory and meat from younger animals is more inflammatory than meat from mature livestock.

When you say you "don't have a problem" from consuming protein powder, it may be you just don't realize you have an inflammatory condition, or don't realize you may be contributing to one. We often call it "getting old", my old sports injury, or any number of diseases characterized by excessive inflammation like: heart disease, insomnia, Alzheimer's disease, cancer, obesity, diabetes, autoimmune diseases, asthma, allergies, arthritis, joint pain/stiffness, skin disorders.... Fifty years of arthritis (since I was 13-years old) has taught me a LOT about food and inflammation. I wasn't deficient in anti-inflammatory drugs, even though that was what the doctors prescribed, but I was destroying my body with inflammatory foods, and the worst one for me is gluten-containing grains, but high amounts of protein powder and lean meat also trigger inflammation.

Thank you Grainlady. As usual you explain things well. I will be using just the 1 tablespoon in with my whey protein isolate. Thanks for clearing that up.

i am also using your recipe for jello dessert that you posted with a he yougurt.