Paul Saladino· MD
collagen is important for glycine muscle meat is high in methionine it doesn't have a lot of glycine so much methionine in your diet without balancing it - glycine the biochemistry can get out of balance
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collagen is important for glycine muscle meat is high in methionine it doesn't have a lot of glycine so much methionine in your diet without balancing it - glycine the biochemistry can get out of balance
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if you only eat muscle meat you're going to get too much methionine and you're not gonna get enough glycine why is this an issue this is gonna be a little bit biochemistry based but methionine is a carrier of methyl groups when you have too much methionine it uses up your body's glycine to buffer the methyl groups
and then also we've talked about the methionine glycine ratio which is super important and the importance of collagen
Metheny and glycine balance I still think this is hugely important and it's the reason I add collagen to my foods or glycine I go back and forth but usually I just use collagen I ended up using about 10 grams of collagen for every 100 grams of protein that I'm eating
what I recommend to people is if they add collagen and/or bone broth and/or come to eat tendons and or direct glycine supplementation in the form of amino acid glycine to just ensure that the Matheny and glycine balance is adequate
muscle meat relative to the amount of glycine in muscle meat the amount of meth I mean is fairly high and if you actually look at the percentage of methionine and the percentage of glycine what I've seen is that glycine is about two and meth lining is about seven
Even getting fatty ground beef, that's going to have a lot of collagen in there. Grinding tendons in there. It's probably fine. Remember, there's more glycine in there than there is methionine even at baseline.
Now, if you are just eating muscle meat with no connective tissue, something that our ancestors would never have done, if you're not eating chewy bits, maybe you do need to supplement collagen in that case.
thankfully if you are eating meat with any amount of tendons or connective tissue ground into it like ground beef or all of the little connective tissue pieces of a steak then you will be getting enough glycine to balance your methionine you can also use things like collagen Etc