Traditional peoples and early ancestral healers believed that eating the organs from a healthy animal would strengthen and support the health of the corresponding organ of the individual. The traditional way of treating a person with a weak heart was to feed the person the heart of a healthy animal. Eating the kidney was believed to support urinary ailments and kidney health… trachea, scapula, marrow-rich bones and other cartilaginous parts provided connective tissue, cartilage and other specialized proteins that are now missing from the modern diet.

MODERN DAY COLLAGEN

Modern day collagens are produced from hides, hooves and horns that are otherwise inedible. As such, they are highly processed with heat, degreasing agents and acids, and end up being far removed from anything resembling the ancestral “living” collagen that our DNA evolved with. Bioactive compounds are the raw materials that our DNA still expects today to express healthy and vibrant joints, bones, cartilage and of course—skin, hair and nails. There’s no arguing, collagen peptides are awesome… they just happen to be only one of many constituents that makes “Living” collagen one of the most nourishing foods in existence.

WE EVOLVED EATING MINIMALLY PROCESSED “LIVING” COLLAGEN

Our Grass Fed Collagen is produced from cartilaginous parts—the innards— including the trachea and scapula. Processing includes a natural protease enzyme to remove non-cartilage material, then it’s freeze-dried. That’s it! Our collagen retains “living” properties in a whole-food matrix:

• • Trachea-Derived Collagen
  • Scapula-Derived Collagen
  • Marrow Bone-Derived Collagen
  • Bioactive Growth Factors
  • Proteoglycans—Filler Between The Cells—Keeps Cells From Sagging
  • Chondroitin Sulfates—Lubricates Joints
  • Take w/ Beef Organs & Bone Marrow