This is how you can make drinking collagen at home. Nothing could be simpler. It is “liquid gold” for joints and skin

There are plenty of collagen supplements in stores. They come in the form of tablets, powder for dissolution, drinking shots or ampoules. It is an important component of connective tissue that is worth supplementing, but it turns out that we can successfully make it ourselves. How? We explain how to prepare pure collagen for drinking.

What is collagen? This is an extremely important protein. It is responsible for many body functions

Collagen is a protein that influences skin aging processes, joint functioning and the circulatory system. The human body produces this ingredient on its own, but with age it produces less and less of it, so its supplementation is important. It occurs naturally in gelatin, jellies, chicken feet and offal. Low levels of this building material result in wrinkles, sagging, weakened bones and joints, and problems with the digestive system.

How to make drinking collagen? Prepare bone broth. This is a natural and healthy way to supplement this ingredient

Wondering how to make drinking collagen at home? Well, for this purpose we will need… bones, from which we can prepare collagen broth. It is tasty, filling and rich in protein. The broth should be boiled for a long time (at least 6 hours) to extract more of this valuable ingredient from the bones.

This is the worst meat for broth. It may be a cluster of parasites. Even cooking won’t help This is the worst meat for broth. It may be a cluster of parasites. Even cooking won’t help. Photo Abrada/iStock.com

To prepare the decoction we need:

• 2 kg of bones – veal, beef or pork,
• 3.5 kg of poultry offal,
• 1 kg of chicken feet or necks,
• 3-4 ,
• 3 parsley,
• celery,
• 2 tablespoons of apple vinegar,
• spices such as allspice, bay leaf, salt and pepper.

Wash the bones and giblets, throw them into a pot and pour 3 liters of water. Add apple cider vinegar and cook over low heat. After about 4 hours, add the vegetables and cook for another 2 hours. Season when they are soft and then set the broth aside to cool. When it is cool, strain it from the bones and it’s ready!