S.Seneff
Member
- Joined
- Mar 18, 2020
- Messages
- 215
I re-check and find a greater value : "300g of Oxtail contains 4.8g of Glycine." According to Simply Eating Oxtails - Enough Glycine?
And I also find that :
There is many other usefull info on those two threads.
Anyway, that's why it's tempting to buy 500g of glycine powder. And the taste is sweet, so it must be good !
And I also find that :
The Problem With OxtailSkin is the worst source of collagen. Skin has a high tissue turnover and contains lots of toxins. Skin contains small hair, which has indigestable keratin which is very irritating to the intestine. Pig and chicken skin has high high levels of pufa. Skin has high levels of oxidized cholesterol.
The best source of collagen is beef tendons. High levels of collagen, low tissue turnover low toxins high levels of mead acid but difficult to find in my area.
Second best source is rumen / stomach. High level of collagen, no hair/keratin, low fat, no pufa. A little bit smelly but takes up other flavours easily.
There is many other usefull info on those two threads.
Anyway, that's why it's tempting to buy 500g of glycine powder. And the taste is sweet, so it must be good !