Best Sources of Collagen (Eat The Odd Bits!)

When they say “eat the odd bits,” or “eat nose to tail” they don’t just mean the odd cuts, and the organ meats.  They mean EVERYTHING – the skin, the bones, the tendons, the marrow, the neck, the feet, the tongue.

And yes, I can’t wrap my head around it either!

But one of the reasons these innards, or odd bits, are so important to our long-term health is because they contain collagen.  And along with supporting our bones, skin, and joints this collagen is consistently used-up – especially as we age.

From a dietary perspective, the best sources of collagen include:

1. Bone Broth: Made by simmering animal bones and connective tissues, bone broth is rich in collagen.

2. Chicken Skin and Cartilage: Particularly from parts like chicken wings, necks, and feet, which contain high levels of collagen.

3. Fish Skin: Fish, especially species like salmon, provides collagen through its skin and scales.

4. Pork Skin: Pork products, particularly skin, are also high in collagen.

5. Gelatin: Derived from collagen, gelatin is used in various foods and can be a good source.

Unfortunately, many of us are not incorporating these foods into our regular schedule.  Leaving us in a collagen deficit, that starts to show itself more as we age.   

Our skin health is usually the first observation, because it’s on the exterior.  Though structural (interior) deterioration usually isn’t far behind, with bone and joint stiffness progressing with a slow, subtle, consistent creep.

1. Type I Collagen: Skin Health, Bone Strength, Tendons and Ligaments

2. Type II Collagen: Joint Health, Cartilage Repair/Regeneration

3. Type III Collagen: Skin Elasticity, Blood Vessel Integrity, Wound Healing

As mentioned previously, Collagen Types I and III can typically be addressed by eating more fish - or perhaps seeking out a Marine Collagen product.

Type II Collagen, on the other hand, is quite difficult to acquire in the diet - unless you’re making an effort to gnaw the cartilage off bones, and drink a boatload of broth. 

That’s why we launched our Bovine Cartilage product, which is from the edible parts of grass-fed cattle in New Zealand. Grinded down and freeze-dried (without the use of chemicals or heat) to give you the purest Type II Collagen, closest to the “living” collagen we would’ve consumed as hunter-gatherers. 

The better news being, this raw natural form comes with other joint-supporting compounds – like glucosamine and chondroitin – that are perfectly synergized with Type II Collagen.  Meaning, your bones and joints will be getting the support they need, without a drastic change to your dietary regimen.