How To Never Need Collagen Injections!

by lydia on February 4, 2014

feet are richest in collagen and gelatin and will make the most gelatin-rich broth. – See more at:
feet are richest in collagen and gelatin and will make the most gelatin-rich broth. – See more at:

Believe it or not, collagen injections are becoming more and more popular and wide spread, especially among women. More women as they age are finding their skin, hair, nails and more to not be holding up quite like they would hope. Is nature really cruel or is there a way to avoid this aspect of aging?

The truth is, we’ve strayed far from a traditionally healthy diet in this day and age and it’s definitely taking it’s toll on our bodies, figures and youthful appearance. I’m not here to say we shouldn’t age, but I do think nature intended for it to be a bit more graceful. I don’t know about you, but I never plan on needing collagen injections! Wanna know how I plan to manage that?

Collagen Makes Us Strong & Youthful

Collagen is found in your joints, bones, skin, hair and just about everywhere in between. Collagen is type of protein that helps to give our skin the ability to move, stretch and rebound into shape. The epidermis and dermis are full of collagen. Collagen is throughout the body and helps to keep cells together in all your glands, organs from your brain to your bones and your liver and lungs. Your body is about 15% (dry weight) pure collagen, it’s the most prevalent form of protein in your body. Without collagen we would fall to pieces, literally. One of the best ways to have healthy collagen and help collagen heal, as well as joints and skin is to eat some collagen.

How To Never Need Collagen Injections! //
Eating meat on the bone, a practice not as common today as it once was, and consuming bone broths in soups, stews and sauces is one such way to get collagen into your body. Bone broth is rich in glucosamine, which helps to build joints and is capable of rejuvenating your body, no matter what your age. Consider it a youth serum if you will. When you consume bone broth, rich in glycosaminoglycans, you are getting collagen in the most assimilable way and sending it right to where your body needs it the most.

The glycosaminoglycans from the bones in your broth will naturally adhere to the collagen anywhere in your body. It helps to moisten dry skin, support your ligaments keeping them supple and go a long way to making you to look and feel younger. Also, did you know that cellulite fat is lacking in collagen? If you have a lot of cellulite consider your diet. Are you getting enough animal fats and meats on the bone or bone broth.

Traditional cultures utilized all the parts of a pastured animal, from the nose-to-the-tail. Cultures all around the world used animal bones, feet, heads, hooves and so on in their cooking. Feet are rich in collagen and make the most gelatin-rich broth  (see the image below- kinda looks like jello jigglers ‘eh?). Collagen injections were never heard of long ago, nor were they needed. We needed to adopt the practices of our ancestors and make sure to eat animal foods, bones and make broth (read more about the benefits of bone broth here).

Pig’s Feet Broth….yes, pig’s feet, is very rich in gelatin. Since I purchase a half hog each year, I always have lots of variety of bones and make sure to ask for the feet. Chicken feet and beef feet also make excellent gelatin rich stock as well. Always be sure to use a variety of bones and ask your farmer for the feet for your stock too. I love pork bones, for some reason they always make excellent stock. The trick is not to heat the stock too high but to keep it at a low simmer the entire time. I use my slow cooker on low or warm overnight for about 24 hours. The end result is as you see above, gorgeous gelatin rich stock!

How To Never Need Collagen Injections! //

5.0 from 1 reviews
How To Never Need Collagen Injections!
Recipe type: Soup
  • Pig's Feet
  • Water
  • Celery
  • Onions
  • Garlic
  • Apple Cider Vinegar
  • 6 quart slow cooker
  1. Place the pig's feet into your slow cooker. Add enough water to cover by an inch or two.
  2. Add about ¼-1/2 cup or so of apple cider vinegar and all the vegetables. Let stand 1 hour. (the vinegar will help to draw the minerals out of the bones.)
  3. Bring to a gentle boil on high, and remove any scum that rises to the top.
  4. Reduce heat to low, cover and simmer for 6 to 24 hours. I always do a full 24 hours, because the longer you cook it the richer the flavor will be. But do not let it get too hot and bubble too much, you want a very gentle bubble action. Some slow cookers get too hot if kept on low for 24 hours, so it's best to switch it to the warm setting if this is the case. Or you can simple simmer it for a shorter duration. Strain off the broth and start another batch with some fresh vegetables. I usually do at least 3 batches of 24 hour broth, strain and add new veggies. Each batch gets a good amount of gelatin in it.
  5. It is key to chill down the stock rather quickly. Place in a sink full of ice in a pot, or move outside if the weather where you are is cold enough to chill it down. Then place in the fridge for up to a week. Freeze for longer storage. Always allow the stock to fully cool before refrigerating.


How To Never Need Collagen Injections! //

Want to learn all the ins and outs of making bone broth at home? My good friend Patty of Loving Our Guts has an amazing eBook all about broth making. Broth Elixir of Life includes the whys, the hows and all the practicals you can think of, plus numerous recipes. If you are new to broth making or semi-new and plan to include it as a staple in your diet, this eBook is a must have! (click the banner below)

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Annie February 6, 2014 at 10:04 am

Hi Lynda
Do you eat the broth like jello style ? or do you mix water and reheat over the stove ?…or…

lydia February 6, 2014 at 10:34 am


I do eat it in soups, stews, gravies, sauces and such. If I make gelatin I use Great Lakes gelatin. I don’t eat it off the spoon like in the picture if that is what you are wondering.

Debra E February 6, 2014 at 8:51 pm

Do you ever reduce your stock once it is made, you know to conserve space in your fridge or freezer? I usually do but if the high heat breaks down the collagen then this might not be such a good practice!

lydia February 6, 2014 at 9:21 pm

I do not reduce it. I’d only do that if I wanted to store it for long term to have on hand for emergency purposes.

robinakagoatmom February 23, 2014 at 8:16 am

I have to say the 2 best things I’ve done for my health and looks has been quit smoking over 2 decades ago and resumed making broths/stocks 8 years ago. My skin and joints, energy all are much improved. I have a chest freezer so that helps with storage. I find batch cooking on a rainy weekend works best for me. I portion up in various sizes including ice cube trays, later placed in bags. So I can grab a few cubes when ever a bit of beef, chicken stock would enhance a recipe. Food taste so much better with real not full of artificial junk like store canned or boullion cubes etc. I didn’t know about the cellulite connection but have noted besides losing weight since switching to real food I have very little cellulite left.

jai February 23, 2014 at 9:01 am

wt is the souce of collagen for vageterian person

lydia February 23, 2014 at 2:45 pm

Jai, I’m sorry but there isn’t a direct replacement. Collagen comes from joints and bones and skin.

Anonymous March 10, 2016 at 10:41 pm

You could try l carsonine , I take 1/4 tsp a day awesome stuff

Anonymous March 10, 2016 at 11:22 pm

L carsonine totally vegan

jo February 23, 2014 at 11:52 am

How do you clean and sanitize feet before making the broth?

lydia February 23, 2014 at 4:45 pm

The butcher you get them from should have already done it for you – be sure to ask how they prep them Jo.

Debra E February 24, 2014 at 9:19 am

I put my broth in the ice bath and then promptly forgot it before going to bed! It was in the water probably about 12 hours total before it got refrigerated. I’m pretty sure I shouldn’t consume it but wanted to know you thoughts on if it would still be good.

lydia February 24, 2014 at 9:35 am

Was the ice bath still cold when you checked it?

Debra E February 24, 2014 at 12:57 pm

Not cold but cool. I keep the house at 68 at night.

lydia February 25, 2014 at 8:33 am

I”m gonna point you to the food safety guidelines on this one, so you can make an informed decision;

Debra E February 24, 2014 at 3:26 pm

It wasn’t cold, but somewhat cool. I keep the house at 68 degrees at night.

Sonya December 27, 2016 at 8:26 am

Just boil it to kill any nasties and then cool it properly, or bring it to a boil when using it. Unless you have a compromised immune system it is probably just fine the way it is.

Susana August 29, 2015 at 5:57 pm

Does the chicken and beef feet have the same benefits as pig feet?
Since I am allergic to pork.


lydia August 30, 2015 at 9:00 am

Yes = you can use chicken or beef feet as well. I also use wing tips to make a really gelled chicken stock.

kat October 5, 2015 at 1:15 pm

Sorry if this is a dumb question. Is the gelatin in my favorite peach flavored jello the same thing? Is there any benefit to eating jello?

Janet (Divine Health Assistant) March 16, 2016 at 6:05 pm

No dumb questions Kat! Sometimes we all need a little clarity. Unfortunately jell-o is not the same as the gelatin from grass fed raised animals and the like.

We also like making gelatin snacks as well! Here is a recipe you may enjoy:

Kelly December 18, 2015 at 5:24 pm

for some reason the amount of pig feet isn’t showing up on my screen, how many pig feet per 6 qts of water?

Anonymous January 22, 2016 at 1:25 pm

I have the same question.

Janet (Divine Health Assistant) March 16, 2016 at 6:08 pm

Thanks for your question! The amount does not have to be precise, however many you can fit in 6 quarts. This also can vary because the size of the feet may be different. Be sure to read the article commentary outside of the recipe, as you’ll see you can also make bone broth with other animal feet and bones.

Tally February 23, 2016 at 2:03 am

I’m a vegetarian, is there a veggie version?

Janet (Divine Health Assistant) March 16, 2016 at 5:59 pm

Great question Tally! Really, the best way to consume collagen is from the collagen source of an animal. It is going to be the most nutrient dense. However, I have heard that you can receive it from seaweed. Since this is not a vegetarian focused blog, you’ll have to look into that option to see what you can find.

Anonymous December 14, 2016 at 4:13 am

what a great response.

Nigel March 10, 2016 at 5:13 pm

It would be wonderful if eating collagen can directly provide the collagen we require in our anatomy, yet science evidence suggests that our dietary collagen is metabolized no differently than other amino acids, and perhaps not as well. If we are pursuing healthy collagen status, it would seem we better focus on essential minerals as silica, manganese, zinc and others – and attaining these minerals in bio available forms is quite a challenge.

Janet (Divine Health Assistant) March 16, 2016 at 6:03 pm

Thanks for your perspective Nigel! Lydia loves to write on essential minerals as well:

Nigel March 16, 2016 at 8:39 pm

Janet, thank you for referencing Lydia’s helpful narrative.

Lydia certainly does present the gospel in terms of correlating the ubiquitous mineral deficiency in our agricultural soils and our food chain, with degenerative disease such as osteoporosis. Lydia provides an excellent overview of what is required to achieve adequate nourishment in abstract and theoretical terms, yet sadly, her recommendations of practical measures to actually achieve nutrients in our diet are likely not efficacious nor attainable for many persons.

Lydia states that “If you are not eating a properly prepared, whole foods, nutrient dense diet, staying hydrated and improving your over all digestion, you could be eating all the calcium in the world and not be able to retain it.” – which provides exceptionally helpful insights, yet given the severity of nutrient deficiency in agricultural soils globally, how can we genuinely attain a “nutrient dense diet” ?
Even our planet’s last vestiges of volcanic mineral rich soils, such as in Okinawa, have long been fully adulterated by industrialized agriculture. In my own efforts as a health preservationist I’ve embarked on organic farming and gardening, yet amending soil with what imported nutrients we may have available, so as to actually attempt to produce genuinely nutritious plant foods, is exceedingly expensive, and difficult, and not an assured science.

Lydia’s general reference to Weston A Price, is helpful in confirming our nutritional requirements – “We need a full spectrum approach to ensure we are getting adequate mineral intake” – yet what tangible plan can we implement to actually achieve this “full-spectrum approach”, surely it cannot be accomplished by relying on the food placebos produced by intensive mono -cropped nutrient depleted soil (which includes certified organic products).

Lydia makes a statement regarding bone broth that is incorrect : “By far the best and most ionic form of a full spectrum of minerals is bone broth” .

Baed on the emperical evidence we have regarding bone broth nutrition profile, we can deduct that bone broth is a negligible source of minerals. Yet bone broth is likely a source of lead.

Matthew John Dalby provides an excellent and responsible examination on this topic at his site
“A brief search online will uncover claims that bone broth is a rich source of calcium, magnesium, phosphorus, and potassium. However, when attempting to find the evidence for the basis of these recommendations it soon becomes apparent that very little actual scientific measurement of the mineral content of bone broths has taken place, the recommendations apparently being based on the fact that bone contains minerals and so by the process of cooking that broth should too.” ,,,, and ,,,,,
“As you can see from this table the levels of minerals in a 240 ml cup of this broth was very low and as the authors point out would contribute little minerals to the overall diet.”

Unfortunately identifying bona fide comprehensive nutrition solutions, through a combination of whole foods and nutritional supplements, seems extremely difficult. Ultimately, in order for many of us to obtain sufficient nutrients, it may be necessary to develop far more bioavailable mineral nutritional supplements, than the options that are predominating the nutritional supplement markets currently.

Sincere appreciation to Janet and Lydia for making a responsible effort to enlighten us.

Janet (Divine Health Assistant) March 17, 2016 at 8:03 pm

Thanks for engaging in respectful discourse with us Nigel. Our soils deficiencies is no joke! We are aware that there is no one path for everyone, but believe that it is a journey to continually work to be aware and attempt to implement healthy food consumption habits when possible.

We all have to determine in the end what works best for our own body.

Mich_nicole April 22, 2016 at 8:21 pm

I’ve read elsewhere to shave/scoop the fat off the top of the gelatin (post strain) after its been in the fridge for a bit, as the fat on top is not necessarily healthy. Do you have any insight on this? Thank you for the great instructions! This will be my first pigs feet edition :]

Janet (Divine Health Assistant) April 27, 2016 at 6:48 pm

Thanks for commenting! That’s not necessarily true. The only reason I could think someone would want to separate the fat from the broth is to use it for alternate purposes as it can withstand high heats, so it’s great for cooking.

annette April 23, 2016 at 9:16 pm

Can you use pork hock and get the gelatin?

Janet (Divine Health Assistant) April 27, 2016 at 6:49 pm

Yes. Pork hock would work as well and you can actually make delicious broth from any animal bones. It won’t always necessarily gel, so if you want to make sure you’re getting a large dose of collagen, then you want to throw in parts of the animal that contain a lot of connective tissue.

Steven Marshall UK May 23, 2016 at 8:50 am

Great article and contributions :-)
I have discovered the benefits of chicken feet and the collagen now :-)

For food/nutrient logging, e.g. MyFitnessPal, dose anyone have the full nutritional values for chicken collagen (gel alone), we get in the pot ?

As I wanted to log this regularly :-)

USDA food database is normally good, but nothing there !


Nin August 23, 2016 at 10:51 pm

I am a little confused so when a broth if any bones turns into jelly when it cools, is that the collagen you are referring to? I often make chicken stew with thighs and legs, would that work? Do I have to slow cook it only?

lydia August 26, 2016 at 6:47 am

Yes, broth made with bones that turn into jelly when cooled is a gelatinous broth. Yes, thighs and legs could work – wing tips and chicken feet really help since they have more collagen. You can slow cook or stove top or pressure cook even.

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