February 10, 2017

Espresso Fudge Brownie with Collagen Hydrolysate Gelatin

Espresso Fudge Brownie with Collagen Hydroylsate Gelatin


½ cup almond meal

¼ cup coconut flour

1 ¼ cup cacao

1/3 cup Peptipro Collagen Hydroylsate beef gelatin

1 cup coconut sugar

¼ teaspoon salt

½ teaspoon bicarb soda

½ cup strong coffee

½ cup (120 grams) coconut oil melted

4 eggs

1 tablespoon of vanilla

½ cup walnuts for decoration (optional)


  1. Preheat oven to 170 Degrees Celsius
  2. Line 8” x 8” cake tin with baking paper
  3. Place all the ingredients (except walnuts) into a food processor and blend until a smooth creamy chocolate batter.
  4. Pour the batter into the prepared tin.
  5. Decorate with walnuts
  6. Bake for approx. 15 minutes. The brownie is best slightly undercooked.
  7. Allow to cool before slicing.
December 12, 2016

Collagen and Vitamin C

Vitamin C and collagen: understanding the connection

You may have heard about the importance of collagen for forming connective tissues to give your body support and shape. What you will be surprised to learn is that without vitamin C, your body won’t be able make collagen causing long-term health effects.

What is vitamin C?

Vitamin C is an essential micronutrient needed for tissues that make your body function. It is normally transported through your bloodstream for growth and repair of tissues in your body.

Vitamin C acts as an antioxidant and prevents cells from breaking down in your body after they have been damaged from exposure to the sun, smoke or harmful compounds in your body.

How does vitamin C help make collagen?

Collagen is a protein made up of long fibrous chains, called polypeptides. Each link in the chain is an amino acid that keeps the collagen protein stable and mature.

Vitamin C has a vital role during the assembly of the amino acids in collagen protein’s polypeptide chains. In particular, two essential amino acids, proline and lysine, use vitamin C to combine and link together in the collagen polypeptide chains.

Without vitamin C, collagen formation is disrupted as the links in chains between these amino acids cannot form, weakening the collagen protein.

Vitamin C deficiency effects on collagen in your body

Collagen is an important protein that makes up all the connective tissue that holds your body together. It is considered a building block of your body that fills in-between your muscles, skin, arteries, organs and bones to anchor and keep strong.

Your body continuously needs collagen to maintain and repair connective tissues lost to daily wear and tear.

A deficiency of vitamin C, known as scurvy, in your body means collagen is not formed properly. The protein is weakened becomes less stable and more-temperature sensitive.

If the collagen protein is broken down it leads to a weakening of all the collagenous structures in your body. This can cause tooth loss, joint pains, bone and connective tissue disorders and poor wound healing.

Where to source vitamin C

Clinical studies have shown applying vitamin C directly to your skin in creams, serum or patches stimulates a higher production of collagen in your skin, reducing the effects of skin damage from the sun.

However, your body doesn’t naturally produce vitamin C. To keep up levels in your bloodstream for other parts of your body, you need to ensure you are eating enough in your diet.

Vitamin C is a naturally occurring nutrient that can be found in a variety of fresh fruit and vegetables. Two of the highest sources of Vitamin C in the world are Kakadu Plum and Camu Camu. You will find Camu Camu in our Peruvian SuperBlend Collagen

Your body can get adequate amounts of vitamin C by including:

  • Citrus fruits
  • Green leafy vegetables
  • Strawberries
  • Tomato
  • Papaya
  • Broccoli.

You can take a supplement of vitamin C orally to improve the levels in your bloodstream.

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Traikovich, S.S. Use of topical ascorbic acid and its effect on photodamaged skin topography Arch Otolaryngol Head Neck Surgery 1999; 125(10):1091-8

December 07, 2016

Chocolate and blueberry cheesecake – grain free and sugar free

Chocolate and blueberry cheesecake – grain free and sugar free

Blueberry Cheescake

Store bought blueberries are well known for being sprayed with a multitude of pesticides. For this reason, I highly recommend using organic blueberries; either frozen or fresh. I used frozen berries in this recipe.



Muslin cloth for dripping yoghurt

9-inch spring form cake tin

Yoghurt maker (optional)

Hand held stick blender (optional)

Food processor or blender (optional)

Electric cake beaters (optional)





1 cup almond meal

1 cup desiccated coconut

40 grams of butter or coconut oil

1/3 cup raw cacao or premium cocoa

1 tablespoon of honey



2 cups yoghurt (homemade or plain Greek) dripped to remove the whey. Find out how here

200 grams of pure cream

¼ cup water

1 ½ tablespoons of gelatin powder (red tub)

2 teaspoons of vanilla



½ cup blueberries for making the jelly

1 cup of blueberries for inside the jelly

1 ½ cups water

2 tablespoons of gelatin powder (orange tub)

1/8 teaspoon of powdered stevia or a few drops of liquid

½ tablespoon or more to taste of Honey


Extra blueberries for decorating the cheesecake





  1. Preheat the oven to 160 degrees Celsius.
  2. Grease the bottom of the spring form tin with either butter or coconut oil.
  3. Combine all the ingredients in a blender or food processor until the mixture forms a dough-like consistency.
  4. Press the dough into the greased cake tin with the tips of your fingers or the back of a spoon.
  5. Bake for only 5 minutes. The base is best barely cooked! Note: It may rise in the oven but it will flatten again once it cools.
  6. Allow to cool completely before adding the creamy cheese layer.



  1. Drip the yoghurt in a muslin cloth for 1 – 2 hours. This can be done the day before or before you begin the base.
  2. Place the dripped yoghurt, cream cheese in a large mixing bowl and set aside.
  3. In a small saucepan mix together the water and gelatin powder until it forms a thick paste.
  4. Place on a low heat and stir until the paste liquefies. Do not boil.
  5. Remove from the heat and add the honey and vanilla.
  6. Slowly whisk in the cream. Note: the chilled cream will immediately begin to set the gelatin. If the mixture is beginning to set too quickly, briefly return to a low heat to ensure the cream and gelatin is thoroughly combined. Do not overheat or boil.
  7. Allow the cream mixture to cool to below 40 degrees Celsius before adding mixture into the dripped yoghurt.
    Note: Yoghurt has live bacteria in it that is heat sensitive.
  8. When it has cooled sufficiently, quickly mix the cream mixture into the dripped yoghurt. I use electric beaters for this but it could be done by hand. The chilled dripped yoghurt will begin to set the gelatin so it is best to work fast!
  9. Spread the creamy yoghurt mixture onto the base. It sets quickly. Use a knife to even and smooth the top.
  10. Wipe the sides of the cake tin with a damp clean cloth.
  11. Sprinkle 1 cup of thawed berries onto the creamy yoghurt layer.



  1. In a small saucepan simmer the blueberries in water for approximately 10 minutes.
  2. Remove from heat and blend fruit and water with a hand stick blender
  3. Add stevia and honey. Add additional honey if you like. Do not add more stevia or else a bitter taste may result.
  4. Add gelatin powder and stir.
  5. Return to a low heat and continue to stir until gelatin powder is completely dissolved. Do not boil.
  6. Allow blueberry mixture to cool down but not begin to set. (under 40 degrees Celsius is best)
  7. Gently pour the blueberry gelatin mixture over the back of a spoon and onto the creamy cheese layer.
  8. Place in the fridge to set.


Serve with extra blueberries and a dollop of cream.

Many thanks to Barb for making this for us...

November 16, 2016

Amino acids for muscle building

Discover how amino acids help muscle building

If you would like to improve your athletic fitness and performance or repair muscle lost from an injury, find out how amino acids can build muscles.

Exercise and nutrients build muscles

Exercise is an important part of muscle building. However exercise alone cannot build muscles without adequate nutrition and the balance of hormones in your body.

Consuming a diet with adequate amounts of protein (especially essential amino acids) and carbohydrates helps your muscles to grow.

If you stop exercising, fast or skip meals over a period of time, your muscle filaments may start to breakdown faster than they can grow causing you to lose muscle mass.

What are amino acids?

Amino acids are chains of compounds made from elements carbon, nitrogen, hydrogen and oxygen.

Amino acids are considered the building blocks of proteins in your body. They are a source of energy and also help grow tissues, organs, muscles, skin and hair. Muscle growth, or hypertrophy, is one of the many bodily processes that are linked to amino acids in your body.

Imagine a protein as a group of linked-chains. Each link in the chain is an amino acid, which form into peptide chains (polypeptides). The more links in the chain, the bigger the polypeptide. Proteins are made up many polypeptide chains.

Amino acids can be divided into two groups:

  • Essential (or dietary) amino acids – derived from the food you eat and primarily responsible for building proteins in your body
  • Non-essential amino acids – are synthesised by the body from other amino acids and are available as fuel

How does protein help muscle growth?

Muscles are made up of two types of filaments (actin and myosin), which are both proteins. To grow your muscles, the two protein filaments need to be built and strengthened beyond their existing size.

When challenging your muscles to work harder during resistance exercise, the protein cells in your muscle filaments send messages to activate their cells to grow. The cells can draw on available proteins to build damaged muscle fibres to form new and more muscle.

Cell growth is regulated by the balance between available proteins in your body and the amount of protein needed to build muscle mass to build muscles.

Research supports amino acids for muscle growth

Proteins are too large to enter muscle cells. Smaller amino acid components that can easily cross cell membranes to form polypeptides incorporated into protein in your muscles.

It is important your body has adequate levels of essential amino acids to help form muscles. A review of all the current research on muscle growth has shown elevated concentrations of circulating amino acids in your blood stream following exercise stimulates the growth of muscles in healthy adults, compared to only increasing the availability of amino acids.

Sources of essential amino acids

You can increase the availability of amino acids in your body through the food you eat. Your diet is a vital source of amino acids by making sure your meals contain adequate amounts of protein, such as meat, fish or eggs.

Research also shows supplementing your normal nutrient intake with essential dietary amino acids from protein supplements or powders can help maintain a large reservoir of amino acids to build muscle mass over time.

Having a dietary supplement that includes amino acids will increase the availability of amino acids to the muscle. Gelatin supplements, for example, contain essential amino acids glycine, lysine and proline in higher concentration than proteins in the food you eat.

Want to learn more about the benefits of protein supplements?

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Tipton, K.D. & Wolfe, R.R. Exercise, protein metabolism and muscle growth International Journal of Sport Nutrition and Exercise Metabolism 2001; 11:109-132

Dioguardi, F.S. Clinical use of amino acids as dietary supplement: pros and cons Journal of Cachexia, Sarcopenia and Muscle 2011; 2(2):75-80

October 19, 2016

What are the benefits of gelatin in your body

As you grow older your muscles and bones and functions in your body may start to slow down or weaken. By adding gelatin to your diet, you can enjoy the many benefits to your body and improve your health.

What is gelatin?

Gelatin is an important organic protein compound used by your body. It is a break down product of collagen, a larger protein compound that is found in specific foods, such as the skin of animals, bones and tendons.

Gelatin is made of a succession of small molecules, called amino acids, which are linked together to form a polypeptide chain (protein).

Collagen vs. gelatin: are they different?

Collagen and gelatin both contain the same amino acids.

However, while collagen protein is made up of longer polypeptide chains, gelatin has smaller chains of amino acids and more hydrogen molecules. This makes gelatin more soluble in hot water to be easily absorbed and used by different parts in your body.

Why does your body need gelatin?

Gelatin and collagen are important sources of protein in your body.

The amino acids that make up the gelatin protein have direct benefits in your body that can help build healthy skin, muscle, tendons, joints, bones and connective tissue in your body.

As you age, you may also require amino acids for any break down or damage to the protein found in these parts of the body to help build new cells. Gelatin is an important source of essential amino acids that can strengthen proteins that are damaged.

Amino acid benefits of gelatin

While your body can make non-essential amino acids, essential amino acids are only sourced from the food you eat. This means you need to consume protein with adequate amounts of essential amino acids.

Although gelatin does not contain all the essential amino acids, it contains a number of essential amino acids in a higher concentration than found in other dietary sources of protein, especially:

  • Glycine, which is a critical building block of the body’s connective tissue giving it strength and durability. Research has found glycine sourced from gelatin also helps strengthen the gut lining and reduce inflammation in your intestine.


  • Proline also works with glycine to build your body’s connective tissue and maintains protein fibres in your muscles. Proline also helps break down proteins in the body to allow the formation of new cells.

How to enjoy the benefits of gelatin

If you’re eating protein from animals, but not the bones, connective tissue or skin, it’s likely you’re missing out on the benefits of essential amino acids found in gelatin.

The best way to maintain a balance of nutrients in your body is to make sure you eat a healthy diet that contains all the essential amino acids.

Although it may not always be possible to eat parts of animals that contain gelatin, you can include a dietary supplement of gelatin as a simple solution for the beneficial amino acids.

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Frasca, G. Gelatin tannate reduces the proinflammatory effects of lipopolysaccharide in human intestinal epithelial cells Clin Exp Gastroenterol 2012; 5:61-7

September 29, 2016

Nourish your body eating food with gelatin

Your body needs adequate amounts of protein from animal and plant foods you eat. Gelatin is an important source of nutritional animal protein to include in your diet, supplying essential nutrients found more abundantly compared to other food sources.

The importance of eating the right protein

Eating protein is an essential part of a well-balanced diet. Every cell in your body contains protein and without enough protein in your diet, new cells cannot grow and be repaired.

During digestion, protein from the food you eat is broken down into its smaller components, called amino acids. These are absorbed into your blood stream to be used by different parts of your body.

Although your body can make some amino acids, essential amino acids are only supplied from protein in the food you eat. 

Research has shown the nutritional value of a food protein is measured by the quality of essential amino acids it provides. By including protein that has an adequate mix of amino acids in your diet, you can ensure your body is nourished with quality proteins.

Why do you need gelatin in your diet?

You may be sourcing protein in your diet from flesh foods (chicken, beef, lamb and fish) and legumes (beans and lentils). However, if you’re eating protein sourced from animals, but not the bones, tendons or skin, it’s likely you’re missing out on the benefits of gelatin.

Gelatin is broken down in your body from the collagen found in these parts of the animal. It contains essential amino acids, glycine, lysine and proline in higher concentration compared to eating protein from other animal or vegetarian foods.

These amino acids have an important part in your body, helping cell growth and repair to maintain healthy connective tissue, muscles, organs and skin.

Using gelatin in food

Experts in the food science industry have classified gelatin as a pure protein food ingredient rather than an additive and is safe to consume. It is however not considered a complete protein food because the essential amino acid tryptophan is missing and methionine is only present in low levels. There is much debate surrounding tryptophan and its negative effects on the body in high quantities.

The powdered form of gelatin has a neutral taste, odour and is slightly pale yellow in colour. You would not even know if there was a spoonful added to your drink or food.

Gelatin dissolves only in hot water forming a gel-like substance. It can be easily added to breakfast for example however it is more practically used in desserts.

How gelatin works as an ingredient in food

Gelatin is available in granular powder form or as a sheet gelatin in food preparation. It has a unique ability to attract liquid to its powered form, making it a useful, simple ingredient to add to a vast variety of food.

When used as a food ingredient, gelatin can have multi-functional purposes. You can include a variety of food with gelatin, when it has been used to:

  • Thicken or texturize dry soups to improve consistency of the final product
  • Foam or for whipping used in the manufacture of marshmallows
  • Gel with water to bind in confectionary
  • Emulsify for use in the manufacture of toffees and low fat margarine
  • Stabilise dairy products
  • Clarifying, such as in fruit juice

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Hoffman, J.R. & Falvo, M.J. Protein – Which is best? J Sports Sci Med 2004; 3(3):118-130

Cole, C.G.B. Gelatin Frederick J Francis, ed. Encyclopedia of Food Science and Technology 2nd edition. 4 Vols New York: John Wiley & Sons, 2000. 1183-8

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