Since 1897 Jello has filled happy bellies as a shaky dessert. Can connect with a calorie-like diet, hospital shells and lunch/cafeteria food. Power Foods is the owner of “Jell-O”. It can be sold as a powder mix or prefabricated.
The main ingredient in this product is gelatin. This comes from animal collages, which occurs in connective tendons such as tendons, bones, skin and ribbons. Cows and pigs are usually used for cooking, drying and treatment of the bones with a strong acid base to extract the collagen. The collagen is dried, ground into powder and then made to the finished gelatin product. Since gelatin is derived from animals, it is not considered a vegetarian or vegan.
Gelatin gives jell-o wobbly. Coloring, sweeteners and aroma agents are the other ingredients. Aspartam is used in popular way because the label is kept “calorie -free”. The color comes from artificial meal dyes. There is a demand for natural jell-o, so that beet and carot juice are used. The famous strawberry-o has sugar, gelatin, obesity, artificial aroma, dinatrium phosphate, sodium citrate, fumaric acid and red dye #40. If, of course, desired, reading labels is a must.
With regard to health, it depends on how the jell-o is done. A portion (21 gram of dry mix) has 80 calories, 1.6 grams of protein and 18 grams of sugar (4.5 teaspoons). On the other hand, a portion (6.4 grams of dry mix) with sugar -free with aspartame has 13 calories, 1 gram of protein and no sugar. The consequences of artificial sweeteners are not forgotten. Gelatine comes from collagen that are good for bone health and joint pain. It can help with aging skin. The amount of collagen in Jell-O may not be enough to achieve considerable advantages.
Food selection always have your advantages and disadvantages. Some people really enjoy jell-o for what it is. Others eat it as an alternative to sweets that they would rather have with a lot more sugar and fat. Jell-o with whip cream, in dishes and even alcohol are reasons why it can be found in the pantry. It is “old school” and sometimes simple and simple is why we eat things. Jell-o keeps it comfortably.
How Jell-O is wobbling your way to the size of the pop culture every day
A review of gelatin: properties, sources, process, applications and commercialization – Sciencedirect
Storage technologies based on gelatin based on the quality of the food: a comprehensive overview – PubMed
A review of the effects of collagen treatment in clinical studies – PMC
Dr. Megan Johnson McCullough has a fitness studio in Oceanide Ca called Fit of every body. She received her doctorate in health and human performance, MA in Physical Education & Health Science, and is a NASM master and trainer. She is also a professional natural bodybuilder, fitness model, wellness coach and Afaa Group training Instructor. She also has 6 books on Amazon.
