What holds you together

Roughly a third of the protein in your body is collagen. It is in skin, tendons, cartilage, the walls of the gut, the bit that holds one thing to another. Our grandparents got it from stock made with bones, from the jelly that set on a cooled roast, from eating the tougher cuts slowly. Most of us get almost none, because we buy chicken breast and throw the carcass away.

The collagen in the scoop is hydrolysed grass-fed bovine collagen, types 1 and 3, which are the two the body has most of. Hydrolysed just means broken into smaller pieces so it dissolves in a glass rather than setting in the fridge.

We could have bought a cheaper collagen. Plenty of brands do. Ours comes from grass-fed cattle for the same reason the organs do.

One more thing worth knowing. Vitamin C contributes to normal collagen formation for the normal function of skin, which is one of the reasons the acerola cherry is in the same scoop.