Gelatin and Collagen Hydrolysate: What’s the Difference?

by Sarah Natural RemediesComments: 78

Gelatin and collagen hydrolysate

By Catherine Crow, Nutritional Therapy Practitioner at Butter Nutrition

Gelatin (also known as cooked collagen) is a wonder food with anti-inflammatory and anti-aging qualities, as it helps to fill in the missing amino acids (the building blocks of proteins) in the standard American diet.

According to Ray Peat, PhD, “The degenerative and inflammatory diseases can often be corrected by the use of gelatin-rich foods” (source).

One of the greatest benefits of using gelatin is to help balance our amino acid intake. Because collagen makes up approximately 50% of the whole animal, gelatin can be used to help create a more complete protein balance in our diet. The standard American diet tends to be very high in muscle meats (such as beef, chicken, lamb and turkey), which when not balanced by other proteins (such as eggs, fish, dairy, shellfish, organ meats) can contribute to inflammation over time (source).

Gelatin has a unique and very non-inflammatory amino acid profile, primarily consisting of glycine, glutamic acid, proline, and alanine (tryptophan and several other amino acids are completely missing).  Although these are non-essential amino acids (meaning your body can make them), many malnourished and over-stressed livers are not able to manufacture all the non-essential amino acids in the amounts demanded by the body. The liver needs an abundance of these proteins to keep functioning optimally, particularly to fuel phase 2 detoxification. This helps your body “take out the trash” in our toxic world, reducing inflammation!

Gelatin versus Collagen Hydrolysate

Collagen hydrolysate and gelatinAlthough the most nutrient dense source of gelatin is homemade bone broth (since it contains minerals as well), powdered versions offer a more convenient way to consistently get it into your diet.

The Difference is Processing

I spoke personally with the president of Great Lakes Gelatin to get the low down on exactly how collagen hydrolysate (also called hydrolyzed collagen) and gelatin are processed.

According to Bob Busscher, they carefully source grass-fed beef hides for the raw material for their bovine products. The split hides (under the hair where the collagen lies) are put into an alkaline solution and held for a number of days where the material is broken down into smaller pieces of skin.

Next it’s acid back washed and pumped into cooking kettles which separate tallow, skin, and collagen. The collagen is then filtered and put through a vacuum evaporator at 212 degrees F (a very delicate process). After evaporation is complete there is a four second sanitation process at 240F degrees that kills any unwanted bacteria. At this stage it is classified as pure collagen.

Collagen hydrolysate: The collagen is stored in a holding tank at a higher temperature to reduce the molecular weight cleaving the amino acid bonds. This process is called hydrolysis. At the appropriate time it is then introduced to the spray dryer whereas the product is made into a dry powder.

Gelatin: The collagen is sent to a votator, chilled and solidified, pumped onto a drying belt, and is now considered gelatin. It is dried to under 12% moisture, milled to a granular specification and packaged.

How to Best Use Each Type of Collagen

Collagen hydrolysate – The hydrolysis process described above renders the gelatin powder more easily digestible and appropriate for those with digestive weakness and sensitivity. I find this type of gelatin best used as a protein powder with careful dosing (see Important Note below).

Mix collagen hydrolysate in drinks, shakes, smoothies, ice cream, or add a tablespoon to your favorite recipe to give it an anti-inflammatory protein boost.  It will dissolve in cold liquids easily.

Having collagen hydrolysate with a meal that contains muscle meat can help balance the amino acid profile that enters your blood stream. “If a person eats a large serving of meat, it’s probably helpful to have 5 or 10 grams of gelatin at approximately the same time, so that the amino acids enter the blood stream in balance.” Ray Peat, PhD (source).

Gelatin – Regular gelatin is only hot water soluble and best used to create foods that gel (fruit snacks, healthy jello, homemade marshmallows, desserts, etc).

How Much Do You Need?

Individual needs will vary, but most people can start off with about ½ -1 tablespoon per day of collagen hydrolysate, and increase by 1 tablespoon every two weeks or so as tolerated. According to Ray Peat PhD, gelatin can make up about 30% of total protein intake, which for the typical person is about 3-6 TBL of gelatin per day (1 tablespoon of gelatin is 6 grams of protein).

Important Note: Remember not to get too carried away with gelatin. Adding too much too quickly can cause digestive issues: bloating, loss of appetite, stomach ache are just a few side effects.

It’s important to remember that more gelatin is not always better, especially if you are adding it to your diet for the first time. Gelatin should be used in addition to a nutrient dense diet and not to replace real food like homemade bone broths and grassfed meats.

More Information

The Reason You Need More Gelatin in Your Diet
The Benefits of Gelatin and How to Get More in Your Stock
5 Reasons Your Stock Won’t Gel
How Bulletproof Coffee Shoots You in the Foot


Collagen FAQ by Great Lakes
Gelatin, stress, longevity by Ray Peat
Hydrolyzed collagen by Wikipedia
Metabolic Blueprint by Josh & Jeanne Rubin
Personal Interview with Bob Busscher, President of Great Lakes Gelatin.

About the Author

meet_catherine_croppedCatherine Crow is a Nutritional Therapy Practitioner at Butter Nutrition where she loves helping people create nutritional wealth!

She lives in Seattle where she enjoys cooking, gardening, and teaching her clients how to re-connect with their inner food intelligence. Connect with her on Facebook, Pinterest or Twitter.

Comments (78)

  • kevin

    Informative article. hydrolized seems to be the upgrade from regular gelatin and it also stir better.

    July 13th, 2016 10:14 am Reply
  • Joel

    Do Collagen peptides have any anticoagulent properties, recently tried making some healthy jello and my sister decided to add some along with the gelatin powder and it never set.

    April 29th, 2016 6:24 pm Reply
    • Sarah

      You should use just gelatin for that.

      April 29th, 2016 8:50 pm Reply
  • Sonja Schulz

    My daughter has Marfan Syndrome which is a disorder of the connective tissues. She is also gelatine intolerant (not anaphalaxis). She can consume broths with no issues but jello and sweets with gelatine make her throat swell and become itchy. We have not yet done allergy tests for gelatine. I believe these two issues are correlated btw.
    I have been researching supplementation for assisting the building and maintenance of connective tissues and collagen keeps coming up. Given bone broths have no negative affects on her do you think a collagen supplement is worth trying? I would expect the worst case scenario would be irritation if taken in a low dose

    February 21st, 2016 1:02 am Reply
  • joelle

    hi there I am confuse which to buy gelatin or collagen hydrolysate best for low back slip disk ?

    October 20th, 2015 9:25 am Reply
  • ian

    Hello there,
    Thanks for the info on gelatin, I suffer from IBS could you tell me if it will help with my symptoms and how much to take.

    October 14th, 2015 6:54 am Reply
  • Alex

    Can the collagen hydrolase be used to make “jello” or will it not firm up like regular gelatin?

    October 8th, 2015 8:59 pm Reply
  • Wendy

    My husband and I have been using Vital Proteins Collagen Peptides for about 2 months. We either add it to morning coffee or a daily smoothie. My husband has noticed improvement in knee pain and I’ve experienced a welcomed slow steady weight loss. Our energy level is up and cravings for snacks diminished. But I mentioned using hydrosylated protein to a Integrative Medicine MD recently and he discouraged it’s use with the explanation that dietary protein should come from a variety of sources – animal, fish, nuts, legumes, etc Then I read concerns about the possible transmission of mad cow disease (bovine spongiform encephalopathy) from beef sourced peptides/gelatin which has freaked me out completely. What do you think about this risk?

    September 24th, 2015 10:57 pm Reply
    • Sarah TheHealthyHomeEconomist

      Totally agree with that doctor … collagen hydrolysate is no substitute for varied proteins in the diet. Collagen hydrolysate is not a complete protein by any means and should be spplemenal only. I don’t think clean, grassfed collagen hydrolysate is a risk for mad cow.

      September 25th, 2015 7:31 am Reply
  • Sheana

    Has anyone ever experienced headaches resulting from the addition of Collagen Hydrolysate? I have been adding a scoop of Vital Proteins to my daily bulletproof coffee. Since this addition, I have been suffering mysterious tension headaches on a daily basis. Not sure if the headaches may be related to the gelatin powder? I would appreciate any advice! Thank you! :-)

    September 10th, 2015 6:45 pm Reply
  • Julie

    Hi, thanks for your great report on meeting with the president of Great Lakes.

    It very much made my eyes bug out at the part where you say the hides are “acid back washed”. Can you please let me know your personal thoughts on this? (and/or any further insight he gave into that process?) … perhaps it’s scarier than it sounds? :)


    May 20th, 2015 4:18 pm Reply
    • Sarah TheHealthyHomeEconomist

      I do think this processing very likely creates some free glutamatic acid (MSG), but I don’t have any reaction to it and am extremely sensitive, so my personal opinion is that it is a very small amount.

      May 20th, 2015 10:45 pm Reply
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  • Joh

    Scleroderma is an autoimmune condition where I’m making to much collagen. Digestion is also affected and I want to have bone broths for that. What’s your view on it affecting my collagen In a negative way?

    October 30th, 2014 1:31 am Reply

    Started using Collagen Peptides by Vital Proteins about 2 mos. ago. After about 2 weeks started feeling
    very positive affects such as increased energy and improved feeling from my teeth, hair and vision. After using 2/20 oz. containers my knee became swollen and very painful. Also my leg became swollen from my knee to my ankle. This followed by a gout attack in my toe joint in the other leg. After seeing my DR. and taking meds I am feeling much better. Was wondering if taking a Marine Collagen could possibly help to avoid the reaction I had from a bovine product made in Brazil or maybe you could suggest something else. Would like to continue the initial positive affects I experienced. Your feed back would be appreciated.

    September 10th, 2014 11:48 pm Reply
    • Kristi

      Hi Mark,
      I recently had a similar experience after taking collagen protein for the last month and a half (1 TB/day). I had an episode of gout in my big toe joint. When I looked at the normal causes of gout, nothing matched for me, except the addition of this new protein to my diet. Have you discovered anything new regarding the correlation between the collagen protein and your gout since you wrote your post here? Any advice would be most helpful. Thank you!!

      July 8th, 2015 6:15 am Reply
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  • Gigi

    Ditto Angie! Do not eat anything that roaches have access to, they carry so many germs. An air tight container is another remedy, but I’d move too.

    September 1st, 2014 11:54 am Reply
  • Kristen

    I just made my first bone broth from chicken feet I got from US Wellness. It doesn’t take all that ‘chicken-y’ but it gelled up really really well. Do I need to have other bones as well for a chicken flavor or are my taste buds fried from years of what I THOUGHT was chicken flavored but probably had no actual chicken in it? I am finding it hard to drink. I heated it back up and added carrots, celery and chicken from a rotisserie chicken I bought at Fresh Market, but I is still kind of bland. Any suggestions on what I can add to it?? Thanks so much!

    June 29th, 2014 4:46 pm Reply
    • Sarah TheHealthyHomeEconomist

      We always season ours with a good quality sea salt and freshly ground pepper. Makes a world of difference!

      June 29th, 2014 4:58 pm Reply
      • Isabella

        Hello. Thanks for this information. I just bought Great Lakes Collagen and am looking forward to positive results. We grow our own root parsley and root celery and have always added this to all soups- the whole plant, and it really adds amazing flavor to all soups. I recommend: for organic, non gmo, heirloom seeds.

        Also sold in stores as parsnips, I believe. enjoy!

        October 14th, 2014 11:23 am Reply
    • Tina

      Salt and pepper, for sure. Try cooking minced garlic in olive oil until it starts to turn light brown, add salt, and drizzle over the broth.

      Also, thanks for this post, Catharine! Very informative.

      November 1st, 2014 10:47 am Reply
  • Laura

    Thanks for this article. I bought collagen but thought I ordered gelatin. So when I realized it I looked it up and found this.

    Would the collagen even gel or no?

    Also, I made some bone broth from lamb bones that even included some of the joints and I used a few chicken feet. But it is not gelling when refrigerated. Do lamb bones not gel? I’m thinking also I may have used too much water. Could that prevent it from gelling also?

    June 12th, 2014 9:27 pm Reply
    • Jess

      the hydrolisate will not gel.

      January 30th, 2015 9:11 am Reply
  • elib

    I would like to make home made broth, but its impossible to find a grass fed meat in NYC.
    All i can see is grain feed. WHat to do?

    June 1st, 2014 12:42 pm Reply
    • Pam

      whole foods sells grass fed beef and it is excellent

      January 29th, 2015 3:05 pm Reply
  • Kristin


    Whenever I consume my homemade bone broth, I get diarrhea. I’m not sure what causes this. Do you think taking a supplement like the Great Lakes gelatin or a collagen supplement will affect me the same way. I don’t want to invest in another product that I can’t return. Does anyone have any thoughts on this?

    May 27th, 2014 6:47 pm Reply
    • Mary

      You can try cooking the broth for a shorter time. I used to get diarrhea and headaches from a long cooked bone broth. After I cut back the cooking time to 3-4 hours I was able to drink it

      May 29th, 2014 1:29 pm Reply
    • Jess

      you can also try making broth with just the meat, not the bones. Also try starting with only 1/4 cup a day and working your way up slowly. Same with the gleatin if you try it – start with 1/4 tsp and work up.

      January 30th, 2015 9:13 am Reply
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  • Bee

    Also, can this be mixed into a protein powder or meal with protein, or best eaten alone?

    January 31st, 2014 11:49 pm Reply
  • Bee

    I don’t yet eat animal proteins (trying to heal my gut a bit first in order to digest them better) but have recently started to use collagen. Is this ok to use without eating meat/eggs or will this case an amino acid imbalance? For someone not eating meat, do I need to eat more or less collagen?

    Are there any side effects for someone in my scenario?

    January 31st, 2014 11:48 pm Reply
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  • Nyree

    I have been taking Gelatin powder for 2 weeks. I instantly felt different, clearer vision, clearer mind and even noticed my skin had started to changed.

    I read several sites regarding how to take gelatin, most of which recommended eating as much gelatin as possible. I was taking 2-3 tablespoons per day. After a few days, I started to noticed severe bloating!!! My stomach has taken on a full & uncomfortable shape (I did have a flat stomach before).

    I don’t want to stop taking the gelatin (the benefits have been outstanding) but after reading your recomendations I think I just took too much too soon.

    I have since reduced it to one teaspoon in the morning and one teaspoon before bed (3 days ago).

    The bloating is still present.

    Do you know how I can get rid of the bloating? I am only able to take the powdered form of gelatin, as I don’t have access to kitchen facilities to cook bone broth (I’m traveling!).

    Thank you so much.

    January 12th, 2014 3:30 pm Reply
    • Kim

      Hi, I was just wondering if you were ever able to tolerate the gelatin? I am having the same reaction…very severe bloating that has still not gone away after a week of not taking the gelatin. Thanks for any input.

      July 13th, 2014 8:05 pm Reply
  • Joey

    yeah regular gelatin makes me nauseous… I want to try the hydrolysate kind maybe that will work for me.

    December 26th, 2013 2:21 am Reply
    • joey szekeres

      Just an update, I tolerate the collagen hydrolysate just fine!

      June 21st, 2014 10:49 pm Reply
  • SuniRae

    Aloha Catherine, I’m trying to sign up for your news letter and the button under where I place my email just goes straight to mail chimp.
    Thank you for the great info. :)

    September 28th, 2013 10:34 pm Reply
    • Catherine @ Butter Nutrition

      Hi SuniRae,

      You can subscribe to my newsletter here:

      Thanks for reading!

      September 29th, 2013 4:21 pm Reply
  • Elizabeth

    You mentioned in the article that the “The collagen is stored in a holding tank at a higher temperature to reduce the molecular weight cleaving the amino acid bonds,” is there any chance that you know what is being cleaved from the collagen? I.e. the amino acid bond. What I mean is that if a a bond is being separated, with the collagen still in tact, won’t there be something that is being lost/left behind?

    September 27th, 2013 12:26 am Reply
  • kahu

    Does anyone know of an organic source of gelatin?thank you(:

    August 31st, 2013 4:56 pm Reply
    • Elizabeth

      I think that homemade organic bone broths are some of the richest sources of gelatin. My family has made a chicken broth from a whole chicken before (neck and feet not intact) and it was very fragrant and tasty, for the exception of being very greasy, which I’m guessing is a side effect of the natural oils and fats from the bones, skin and meat. But I found this site that might address the issue of the broth being too oily or cloudy: —-The comments are especially helpful. :)
      P.S. You can also try beef, bison or lamb in your homemade stocks. I hear they are just as good.
      I most definitely prefer bone broths as my source of gelatin, but I read that head cheese, pig’s feet and ox tails are also good sources of gelatin. So whatever you think would work best for you. :) Well, hope that helped. :)

      September 27th, 2013 12:55 am Reply
  • Joanie

    Hi, Could anyone advise me on what to do with my bone stock I just simmered for 20 hours, only to find a piece of saran wrap from the packaging when straining the stock, which simmered with the bones the entire time? Would you toss the stock? Thanks so much for any replies.

    August 29th, 2013 6:52 pm Reply
    • Elizabeth

      was the piece of saran wrap altered or melted during cooking?

      September 27th, 2013 1:03 am Reply
  • Jodi

    I’ve read that gelatin is contraindicated for herpes sufferers because of the arginine to lysine imbalance. Do you know if the same is true for collagen hydrolysate? I have not been able to find any statistics. Thanks.

    August 21st, 2013 12:08 pm Reply
    • Sherry

      My husband and I have been consuming the collagen hydrolystate for about 6 months and he, a herpes sufferer, has not had a breakout since. Not saying it cured it, but it definitely hasn’t caused more breakouts. Hope this helps.

      June 13th, 2014 10:30 am Reply
      • Jodi

        Thanks Sherry. I tried the collagen hydrolysate this winter. I worked the dose of up slowly and by the time I got to 1 TBS per day, I had an outbreak. Could have been a coincidence so I backed off for a week and tried again. I ended up with three outbreaks inside of about six to eight weeks. In looking at the nutritional facts on the canister, if I take a 500 mg of lysine with each TSB of CH, that should balance the lysine to arginine though I haven’t been brave enough to test it out yet.

        June 26th, 2014 6:46 am Reply
        • Bo

          Go to the Great Lakes or Vital Proteins websites. I mention these two companies as they are the only companies I know of selling grass-fed, pastured gelatin. Both companies list the exact amino acid breakdown of their products from which you can determine the arginine to lysine ratio of each of their products. Hopefully this helps you troubleshoot your issue.

          December 10th, 2014 10:22 pm Reply
  • Karen

    My son, now 16, has tested positive for gelatin allergy after an anaphylactic reaction to MMR vaccine at 15 mon. (Wish I knew then what I know now…) So are there risks to taking this form of gelatin or collagen hydrolysate in foods when you have been “diagnosed” with an allergy to gelatin?

    August 21st, 2013 10:10 am Reply
    • Catherine @ Butter Nutrition

      I would work with your doctor or healthcare practitioner on this one.

      August 21st, 2013 10:26 am Reply
    • joel

      i thnk you should ”bless” your child with more government ”care”… this is what you want? this is what you get! sheep.

      June 3rd, 2014 6:58 am Reply
      • karen

        Joel…Wow…really?? I said in my post I wish I knew then what I know now. Thst was 15 years ago. Have you learned anything in 15 years or were you always so smart? @ss. Thank you for such a helpful reply.

        June 22nd, 2014 8:57 am Reply
      • Dawn

        The kind of person who goes around labeling another person whom he knows absolutely nothing about is what I would refer to as a “sheep.” You’re using your health knowledge in order to feel superior and it has turned into the same kind of dogma that religious wars are based on. Some perspective and compassion would do you some good.

        August 7th, 2014 4:34 pm Reply
        • sandy

          I agree with you Dawn in regards to what you said to Joel, but really, most “religious” wars are not what we are taught in our modern revisionist history. People need to look into the type of belief system those who adhere to Islam actually have and not what political spin is being put on them now and in the semi-recent past by Bill Clinton.

          Christians have been demonized by those in our current culture for political benefit, of which there is not enough space here to make my case and point. When you actually look into what happened in the crusades, if that is what you mean by religious wars, then you can see it was in self defense that Christians acted.

          I have read the modern accounts of those who have escaped Islam, I have looked into the belief system for a few years now, and it is anything but what it appears at face value. They are taught to lie to those of us that are without. They are extremely violent and intolerant of anyone that does not agree with them, they are good at playing the victim until they are the majority and then heaven help anyone that does not agree with them.

          I think more people would do well to look more into this.

          The Christian Think Tank has many articles explaining the “atrocities” in the Old Testament Bible. The first link gives a good refutation on what people think they know about the crusades.

          November 4th, 2014 7:16 pm Reply
          • T_Rando

            sandy, your comment is really out of place to this thread. it seemed to be a response to feeling that people of faith were under attack.

            secondly you are proving the poster’s point.

            February 15th, 2015 11:04 pm
      • Robin

        That’s mean. We live and learn.

        August 6th, 2015 10:44 am Reply
  • Natasha

    As one of gelatin’s primary amino acids is glutamic acid, is there any concern for those who are especially sensitive to MSG? In some of my research I have come across suggestions to avoid gelatin if one is sensitive to MSG. Any thoughts on this? Is there a difference between the naturally-occurring glutamic acid in collagen and the glutamic acid (as MSG and other additives) in processed foods?

    August 20th, 2013 12:06 am Reply
    • Catherine @ Butter Nutrition

      According to Great Lakes, their gelatin contains no MSG and “Glutamic acid as part of protein chains is not considered a problem for MSG sensitive individuals.”

      You can read more about the MSG related findings when they sent samples of their products for testing here:

      August 20th, 2013 1:03 am Reply
    • Mariana Redder

      Hi. Yes gelatins do have some naturally occurring glutamic acid. There is a brand that safely removes it from the gelatin called Bernard Jensen, and it’s made from healthy cows. You can purchase it from the Radiant Life Company, one of the healthy home economist’s sponsors.

      August 20th, 2013 3:10 am Reply
    • clara

      I very sensitive to msg,when i eat gelatina,i have alergy to it.

      September 1st, 2013 6:20 am Reply
    • Dana

      Glutamic acid is not MSG. MSG is monosodium glutamate. Your body makes glutamic acid, so it isn’t the intake of GA that’s the problem so much as perhaps an overdose of it as compared to your intake of other amino acids.

      Best way to find out if it really bothers you is to try it.

      September 7th, 2013 3:43 pm Reply
      • Chris

        Yes, our bodies produce glutamic acid, but the amount is precisely controlled. Consuming glutamate in our food has exactly the same effect as consuming MSG – it artificially increases the amount of glutamate in our cells, which causes excitotoxicity (basically exciting brain – and other – cells to death and causing inflammation, as well as inflammation related disease). This information has been painstakingly researched and reported by Dr. Russell Blaylock, renowned neurosurgeon, author, and lecturer, who serves on the editorial staff of the Journal of the American Nutraceutical Association. Incidentally, Dr. Blaylock was recently awarded the Integrity in Science award by the Westin A. Price Foundation.

        October 7th, 2013 2:48 am Reply
  • Chris

    Edger Cayce said, back in the 1930’s – 1940’s to use gelatin (meat derived) as a lunch every day, with raw, grated vegies. –locally grown, of course…….

    August 19th, 2013 10:41 pm Reply
  • Nicole Rice

    Is Collagen Hydrolysate safe? It seems to be that what is being described is a very denatured product. Denatured protein is what makes protein powders so bad- so why is Collagen Hydrolysate being promoted as good?

    August 19th, 2013 10:15 pm Reply
    • Truthling

      How do you define “denatured?”

      October 7th, 2013 12:10 am Reply
  • Marie

    I just discovered the Bulletproof coffee and read that some people are adding Great Lakes gelatin in their coffee. I’ll try that tomorrow morning.

    August 19th, 2013 9:16 pm Reply
  • Irene

    What perfect timing. I was just researching gelatin yesterday and wondering which one to get. Thanks!

    August 19th, 2013 5:10 pm Reply
  • Abby

    Need a kosher source, do you know on one?

    August 19th, 2013 1:04 pm Reply
    • Pat in TX

      My can of Great Lakes beef gelatin says that it is kosher. There is also a pork gelatin, so read carefully!

      August 19th, 2013 3:58 pm Reply
      • Abby

        Thanks Pat :)

        August 19th, 2013 4:23 pm Reply
    • Mariana Redder

      Bernard Jensen’s gelatin is also 100% bovine.

      August 20th, 2013 3:12 am Reply
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  • Carrie

    Love gelatin, and so do bugs. My gelatin is full of cockroaches. I just spoon them out and eat it anyway. But now it stays in the fridge.

    August 19th, 2013 11:28 am Reply
    • angie

      Are you kidding? It’s not normal to have cockroaches.. you should move if your place is infested. Cockroaches carry salmonella on their undersides so you may want to think twice before eating something they have crawled on.

      March 21st, 2014 11:45 am Reply
  • Jessica

    Yay! Thanks for this info! I was just looking to buy gelatin for the first time and wasn’t sure which to get. Perfect timing!

    August 19th, 2013 11:02 am Reply

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