I don't know which to go with from Great Lakes. One sounds natural, the other concocted by a chemist artificially. If beef gelatin is so good, why must it be changed? Does it all boil down to preparation - cold water/juices will make the beef stuff gooey? Or is it assimilation in the body - the hydolysate collagen was "formulated" to take like a vitamin? Hey folks, 'think your lecithin is natural? Think again. Hexane, a chemical solvant is used to extract it from the soybean.