The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
the connective tissue is where you're going to get a lot of glycine connective tissue essentially collagen collagen is a three amino acid peptide and one of those is glycine which is really limited in humans it's not a lot of glycine and muscle meat
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when you have glycine I'm assigning the proper ratio which you'll get automatically eating meat and connective tissue yeah or meat and collagen or meat and bone broth everything works out great
but if you only eat Heine finding tissues the answer is that you're going to get too much meth I mean
there's you're not gonna get a deficiency if you eat nose-to-tail meaning it's important to eat the muscle meat in addition to the organs I would argue there's a strong need for connective tissue which is higher in glycine
if you had a steak with college and in it your steak is different than what other people are eating for steak which might be like a sirloin cut you know people also have to realize that when you eat an animal you're gonna meet every cut on the animal and so there are some cuts of the animal that are gonna have more or less collagenous tissue more or less actual muscle me and Michael add in this issue I mean like connective tissue because collagen is a different peptide then what composes most actin and myosin filaments and like the sarcomeres of a muscle fiber
if you have a nose to tail animal-based diet you're gonna have a very similar methionine to glassing ratio is if you have a vegan diet
the sort of simple ancestral fix is just eat the whole animal get some tenderness tissues a lot of people are not familiar with what those are but one of the things that I like to do is eat suet or the actual the fat of the animal which always has kind of connective collagenous tissue with it or just straight tendons or just not picking the tendons off your steaks getting lots of tenderness tissue with your steaks
I think we should get lots of glycine and connective tissue I don't think we necessarily need to do collagen per se if we're getting connective tissue in the steaks but if we're only eating lean steaks it's hard to know because some steaks have more connective tissue in them than others but I think when you do we need to keep that in consideration
if you eat bone broth or you eat connective tissue you're gonna get more glycine rich foods and you're probably gonna be fine
get your bone broth get your connective tissue in there you need your glycine to balance the methionine
So, actually in meat, you are getting more glycine than you are getting methionine.
Eat collagenous meat. Eat chewy meat. Eat chuck roast. Eat um things like uh stew meat is very chewy. Or make a bone broth from tendons or knuckle bones, which you can get from a variety of places like White Oak Pastures, etc. Put it in the crock pot crock pot and get your bone broth.
i think most people are fine on this unless they're just eating the most tender no collagen in their steak at all no connective tissue in their steak at all
bone broth is an incredibly valuable source of collagen and specifically the amino acid glycine in the diet
you can look at the glycine to methionine balance as I've spoken about in the past