Is it true that jelly is useful for fractures?

There is an opinion that jelly contributes to the speedy fusion of bones during fractures. We decided to check if this is true.

Articles about the benefits of the jelly for fractures and other problems with bones can be found in the media (for example, they wrote about this "Arguments and facts","Komsomolskaya Truth","Channel One") And publications About a healthy lifestyle, Blogs O Medicine. Internet users Discuss This topic on forums, V social networks, in services questions And answers.

Aspic (Burning, jelly) is a thick meat broth, which freezes and turns into jelly with pieces of meat (or any other filler) inside. Fastening occurs thanks to collagen, which is released from meat during cooking. It is mainly contained in connective tissues, ligaments, cartilage, bones and skin, so cooks Consult It is precisely these parts, and not the fillet (it can be added separately later). Sometimes for better solidification in jelly add ready gelatinwhich, in fact, is a thermally processed collagen obtained from beef or pork. 

Collagen - This is the main structural protein in ligaments, cartilage, human connective tissue. He really Important For the health of bones and their strength. That is why Pharmaceuticals Offers a huge amount food additives With this substance. However, the collagen that we eat, Not absorbed Our body, and is split when digested into amino acids. That is, the use of products or additives with collagen does not increase Collagen level in our body. Besides, researchwhich confirm the alleged effectiveness of such additives, in most cases funded Pharmaceutical companies, which creates a conflict of interests and undermines confidence in the results. 

It should be noted that even those few (and not the most reliable) research, which confirm some effectiveness of taking collagen with food, do not promise a quick action. From the beginning of its use to measurements and positive results passed From several months to a year. Most fractures Folding In six to eight weeks (although it depends on the complexity of the fracture and a specific bone: for example, a large bervice can grow up for up to 20 weeks). So, if you started eating a jelly in the calculation of the positive effect of collagen after the fracture, most likely your body will cope with damage faster than the collagen begins to act.

Nevertheless collagen Important To prevent fractures, with its lack of bones, they become fragile. To strengthen them, you need to eat not collagen in its pure form, but productsthat stimulate its production in the body: chicken, fish, vegetables, fruits and berries, green salad, eggs, etc., that is, what contains key Components collagen synthesis - glycine and piercing amino acids, as well as zinc, copper and vitamin C. In the list of such products, you can also find meat broth (the key ingredient of the jelly!), but some researchers They doubt itthat it so effectively provokes the production of collagen in the body.

As we have already said, the gelatin contained in the cold, when digesting it decomposes into amino acids, which, in turn, provide collagen synthesis. It would seem that it is logical that in this case gelatin should really directly affect the production of collagen in the body. However, not everything is so simple. The fact is that the body itself DeterminesWhere to direct these amino acids, depending on its current needs. 

Sports doctors Recommend your ward use gelatin for recovery after tendon injuries and bones, however Markthat this alone is not enough to start collagen synthesis, a special set of exercises is also needed, adapted to each specific injury.

Moreover, for successful recovery after a fracture Necessary A full -fledged diet rich in proteins. In 100 g of gelatin Contained About 85 g of protein. For comparison, in 100 g chicken fillet contains 32 g of protein, and in 100 g beef - 23 g. If we could use 100 g of dry gelatin at a time, he could really be a miraculous product, but this is impossible. If look for protein content in coldthat you can buy In Russian stores, it turns out that it does not exceed 11 g per 100 g of the product (and more often even less). So from the point of view of a diet rich in protein, chicken or beef fillet is much more effective. 

However, there are studies that confirm the effectiveness of food collagen during joint diseases (For example, osteoarthritis or pain at the athletes due to increased loads) and osteoporosis (diseaserelated to the lack of calcium in the bones). But again, they are talking about long-term therapeutic use. With fractures Specialists Recommend useIn addition to protein, productsrich in calcium, vitamins C and D, iron, potassium: low -fat meat, fish, dairy products, legumes, etc. In any authoritative source, we were not able to find advice to bring jellyfish, gelatin or collagen -containing additives to the diet.

Thus, the collagen necessary for the health of bones, ligaments and joints is not absorbed from food, but is produced by the body independently. Amino acids really participate in its synthesis, which the body can get from gelatin (one of the forms of collagen) in a cold, but whether they will be aimed at producing its own collagen or other needs of the body, cannot be predicted. In addition, the scientific community has not yet come to a consensus about the effectiveness of food additives with collagen, existing studies are not enough for this. The gelatin contains a lot of protein, useful for bones (including fractures), but it cannot be eaten in large quantities. If you look at the content of the protein in the cold sold in stores, it turns out that it is very losing to ordinary meat or chicken. In addition, even those studies that indicate the benefits of collagen speak of him as a therapeutic agent, and not at all as an ambulance for injuries and fractures. So you can include it in the diet, if you like it, but you should not count on it as an effective medicine in such cases.

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