What's the TF stance on gelatin (from a packet)?

[APBTlover]

I'm all about gelatin in a good broth (yum!), but what about packaged gelatin, like for making "Jell-O" or panna cotta? Good? Bad? Neutral? Just curious. What do you think?

[Smokering]

I believe NT mentions that storebought gelatin is often made from factory-farmed animals, so it wouldn't be as mineral-y and awesome as good gelatin made from free-range grass-fed cows (which it's possible you can get, I dunno). But it's better than nothing.

[Magelet]

grass-fed geletin is availible though. I beleive NT mentions it as a supplement or for the forumula or something?

I like the great lakes brand (it comes in a cardboard tube/canister-y thing) which I beleive is grass-fed. Bernard jensen is also grass-fed I beleive.

DP takes it as a supplement (protein supplement and for his joints) and we sometimes make jello from it.

I think it's pretty good. I mean, it's not a whole food and gelatinous broth is better but I think that grass-fed geletin is just fine/pretty good.

[serenbat]

there is also agar agar, most asian markets have it

[Metasequoia]

Now brand makes some & the WAPF recommends Bernard Jensen brand. I've used both. I'm one of those people who is very sensitive to MSG & never got a headache from either of these. Not sure about the grass-fed-ness, but the WAPF must have good reasons for recommending it.

[APBTlover]

Wow, I had no idea there was grassfed gelatin available! Thanks. I was having the same concerns smokering mentioned re: gelatin from industrial sources.


I've heard agar agar is a pain to work with... is that true or have I been misinformed?

[Arduinna]

Originally Posted by APBTlover

I'm all about gelatin in a good broth (yum!), but what about packaged gelatin, like for making "Jell-O" or panna cotta? Good? Bad? Neutral? Just curious. What do you think?

I've used agar agar for those types of dishes.

[serenbat]

Quote:
Originally Posted by APBTlover
I'm all about gelatin in a good broth (yum!), but what about packaged gelatin, like for making "Jell-O" or panna cotta? Good? Bad? Neutral? Just curious. What do you think?
I've used agar agar for those types of dishes.

ME too and never found it to be a problem