Rinse & rePeat
Member
- Joined
- Mar 10, 2021
- Messages
- 21,521
I have been figuring this all out for almost 5 years and struggle to get that 50% gelatin. I recently ditched most of my egg whites, boiling my eggs semi soft and just eating the yolks, and focusing only gelatinous cuts of meat so I am not constantly having to make bone broth or deal with the powdered gelatin. I think small changes will eventually lead to 50% ?Great points muscle meat and organ intake did go way up as did eggs and milk.