Paul Saladino· MD
now I think the reason we need to balance it the with the you know gelatin or the glycine these days is mostly because we don't eat the the whole animal if you are eating the whole animal you you know especially the tougher Cuts Like skirt steak from beef uh you are getting plenty of collagen and those by by the way happen to be like the much cheaper types of meats you get in the in the in the market