Protein powder (whether whey, rice, soy, etc.) is actually highly inflammatory. You can add gelatin powder with it, or instead of it, to balance the inflammatory protein. When I use unflavored whey protein isolate powder (something I use in gluten-free and low-carb baking, or in a smoothie) I also add some gelatin (usually Great Lakes Collagen Hydrolystate - in the green box - which does NOT gel - and dissolves in cold, warm, or hot liquids). I add this same type of gelatin to hot beverages (cocoa, flavored/herbed tea) for an easy "delivery system". Gelatin provides pure protein of low molecular weight that is quickly absorbed in the digestive track. Gelatin balances the inflammatory protein make-up of both protein powders and muscle meat. Back when everyone ate meat that had bones and cartilage with it, not just lean boneless/skinless cuts of meat, there was gelatin/collagen included naturally. When I serve lean cuts of meat I'll make a quick pan sauce with concentrated homemade bone broth (which is loaded with collagen/gelatin), seasonings/herbs, and a pat of butter to thicken it; or I'll include something made with gelatin in the meal/dessert/beverage. For this I use the kind of gelatin that gels (Great Lakes in the orange-red box, Bernard Jensen's, or NOW brand) and might make: Pumpkin Mousse, Paleo Horchata Jello, Gut-Healing Herbal Tea Gummies, Gut-Healing Gummy Snacks, High Protein Gelatin Power-Cubes, Coffee Jello, Creamsicle Gummy Fruit Snacks....all kinds of good-for-your-gut gelatin recipes. They make good snack food, too. Much better than reaching for junk food loaded with sugar/salt and empty carbs. Gelatin is very soothing for "tummy" troubles - but start slowly because adding too much gelatin too quickly can cause gas/bloating. So try 1/2 T. a day and work up. Add it to a hot beverage or make some sugar-free Knox Blocks (I make them with fruit flavored water kefir) and enjoy them. Want a quick dessert using gelatin? Mix one small box of fruit-flavored Jell-O Gelatin (or other brands - sweetened or unsweetened - your choice) with 1-cup of hot water (use a bowl/container that will hold at least 2-1/2 cups). Stir until melted. Add 1-cup of yogurt (or drained homemade kefir curd for even more good bacteria). Mix well. Chill until the gelatin is set. NOTE: Lemon-flavored gelatin in this simple recipe will taste like lemon pie filling (top it with some homemade granola). :-) -Grainlady

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.

I am glad to know some of you are finding some results. I am using the CBD oil...cherry limeade flavor...and do not mind the taste, but I usually put it in my juice, but one needs to take it with 8 oz of fluid...but not a hot drink. I can not tell much difference, although a couple of my friends think my tremor is not shaking as badly. JoAnn, mine was $60 from the store but I understand you can get the oil online for $30 but I wanted to visit with someone before I started taking it. I asked about the pill form and he said that I would lose some of the potential result by the pill having to dissolve it in my body. I had not seen my friend who is taking the oil for her Parkinson’s for a couple of months until last week and her hand did not shake a bit anymore and it used to continually tremor...so I am very happy for her results.

My d and b12 were on the low side so my doctor recommended taking only those daily until my numbers were higher. once I was at the desired level I now take one of each suppement every third day in the lowest dose I can find. My hematologist suggested that I eat more oranges or have a glass of juice for vitamin c every day because I bruise easily. He tested my V C it was in range the day of the test so advised against buying C supplements. He thinks supplements are not necessary nor helpful without proof of deficiency. He dislikes how high the doses are compared to what most people really need. Like too much protein, too much of certain vitamins can be very hard on the kidneys. If on any meds, including low dose aspirin, many vitamins and fish oils may be counter indicative always ask your doctor first. Also if you have autoimmune disease many supplements are harmful. If post menopause Iron supplements can cause heart damage our iron needs drop significantly in our later years.