Make Protein Wobbly Again

A case for the most unsexy superfood out there — and a tasty way to get it in during the warmer months.

What Even Is Gelatin?

Gelatin is simply collagen that's been cooked down.

Traditional diets were naturally rich in it. People didn't just eat muscle meat the way we do now — they cooked whole joints. Bone, skin, cartilage, connective tissue, and meat all stewed together, delivering a complete amino acid profile in a single meal.

Today, we mostly eat the muscle and toss the rest — which leaves a large nutritional gap.

Seasonal Eating and Gelatin

In the cooler months, we can generally find it easier to unconsciously increase our gelatin intake. Warming comfort meals like bone-in casseroles, stews, and meat stocks and bone broths as bases for our wintertime soups do the heavy lifting without us even thinking about it.

In the warmer months, we need to get a bit more intentional.

Gelatin is an easy pantry staple that can dramatically improve the amino acid balance of your diet — helping to calm inflammation, rather than fuel it.

The Star Amino Acid: Glycine

The standout amino acid in gelatin is glycine — something muscle meat is notably low in.

Glycine is:

• HIGHLY anti-inflammatory
• DEEPLY hydrating
• PRO thyroid
• SUPPORTIVE of healthy stomach acid
• HEALING to the intestinal lining (often referred to as "leaky gut")

This amino acid balance supports metabolism, preserves lean muscle, strengthens bones and joints, and promotes overall cellular health.

Why It Matters for Your Protein Intake

Using gelatin as a significant protein source helps naturally limit amino acids linked with premature ageing — without restricting total calories.

The late, great endocrinologist and hormone mastermind Dr Ray Peat PhD advocated that up to 30% of one's protein RDI can be consumed via collagen and gelatin.

Hormonally, glycine opposes estrogen and favours progesterone sparing — a very good thing.

How to Use It

A powdered gelatin is your best friend here. Sprinkle it into smoothies, stir it into warm drinks, or — our favourite — use it to make something genuinely delicious.

Which brings us to this recipe, pulled straight from our signature Nutrition Coaching program, The Fuel For Life Method.

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Summertime Strawberry Mousse

Serves 2

Ingredients

• 1 cup (250ml) strained whole Greek yoghurt
• 1 cup fresh or frozen strawberries
• 1 tbsp (10g) gelatin (we recommend Saturee Best Bloom Gelatin), sprinkled over ¼ cup of water and left to bloom for 5 minutes
• 3 tbsp pure maple syrup
• 1 tbsp (14g) Collagen Hydrolysate (we recommend Saturee Premium Bovine Collagen)

Method

1. Chop up strawberries and simmer in a pot with a dash of water until collapsed. Optional: add 1 tbsp of sugar if strawberries aren't sweet or yoghurt is sour.
2. Reduce heat to low, add bloomed gelatin and stir until completely dissolved. Turn off heat and leave to cool for 5 minutes.
3. Push strawberry mixture through a sieve to remove pulp and seeds.
4. In a mixing bowl, add the yoghurt, strawberry mix, maple syrup and collagen and whisk until combined.
5. Pour into 2 glasses and pop into the fridge for about 2 hours to set.

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Happy wobbling!