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In general, there are two types of tissue in an animal.

One type is muscle meat — which we normally eat in the Western diet.

The other type is loosely called “organ meat and connective tissue.”

This includes the bones, tendons, the liver and the eyeballs.

Basically, it’s all of the parts that we don’t eat that much of in the typical Western diet.

We tend to think these parts are “gross.”

But we’re missing out on some serious nutrients by skipping the rest.

And the muscle meat we’re so fond of works against us.

Here is a breakdown of 3 ounces of typical muscle meat with the amino acids in it.

I put red arrows next to what I regard as the “baddies” — the amino acids that we want less of rather than more.

Tryptophan, methionine, arginine, and histidine all contribute to internal inflammation.

And muscle meat is full of these.

Of course, these amino acids aren’t bad either — they just need to be consumed in lower amounts.

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By eating mostly or entirely muscle meat, we get way too much of these “bad” amino acids.

And the muscle meat doesn’t give us enough of the good ones.

But there is a natural way to lower the effects of these “bad” amino acids.

You can supplement with collagen.

Now here is a label from my favorite supplement, which is Great Lakes brand collagen.

You make collagen by boiling the hides or skins of grass-fed beef cattle.

Notice that it’s fairly low in the bad amino acids.

There is virtually no tryptophan in it.

It’s low in methionine and is fairly low in histidine.

In fact, the only bad thing about it is it’s fairly high in arginine.

The body uses arginine to create nitric oxide.

We need some nitric oxide, so we need some arginine — but we do not need a lot of either.

The big thing that collagen contains is a lot of glycine.

Scientists used to think that we could create as much glycine we needed.

But now studies have found that we don’t create it and we need to get it from what we consume.

So we should either eat more organ meat and connective tissue protein, or we should supplement with more collagen.

These are the only ways to get enough glycine.

The trouble seems to be that the little glycine that we get from our diet isn’t used as glycine.

Our body usually converts it into another essential amino acid, serine.

That doesn’t leave enough glycine to create collagen in our bodies.

Collagen is necessary because it surrounds all of the cells.

It’s like the latticework that holds up all of our cells.

There is a framework consisting of mostly collagen that supports all of our cells.

And if the body isn’t producing collagen in sufficient quantities, we will get very sick.

Ideally, we should balance our meat intake by eating both muscle meat and the connective tissue and organ meats.

These so-called “gross” parts are vitally important to our health.

But if you’re not much liver, brains, bone broth and tendons, then the next best thing is to use collagen in your diet.

You can take two tablespoons of Great Lakes collagen.

This brand consists of about 12 g of good quality protein.

I usually consume about 4 to 6 tablespoons per day with great results.

Supplementing collagen this way means that our body has enough collagen on hand to do it’s most important task.

The most vital thing that collagen does is balance out the excess methionine that is in muscle meat.

Methionine is very damaging to our health.

But consuming collagen along with muscle meat helps block that methionine from being absorbed.

The researchers gave mice glycine from collagen and gelatin.

And they found that the glycine effectively reversed the negative side effects of the extra methionine.

The addition of glycine to the high methionine diet effectively suppressed the enhancement of the hepatic methionine level and almost completely restored the glycine level.

And the researchers conclude:

The alleviating effect of dietary glycine on methionine toxicity is primarily elicited by the restoration of the hepatic glycine level rather than by an increase in hepatic enzyme activity.

The good news is that collagen supplements can be an easily dissolved powder.

The brand I use is relatively inexpensive and should be part of everybody’s diet.

You may wonder if gelatin is the same as collagen, and essentially, yes.

You can substitute gelatin for it.

But gelatin has a thickening property that collagen does not have — making gelatin a little bit harder to work with.

But gelatin’s health benefits are the same as straight collagen’s.

Since everyone is different, some men will do poorly on collagen and or gelatin.

So always listen to your body.

And make sure you talk to your doctor before making any changes in your diet or supplement regime.

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Matt Cook is editor-in-chief of Daily Medical Discoveries. Matt has been a full time health researcher for 26 years. ABC News interviewed Matt on sexual health issues not long ago. Matt is widely quoted on over 1,000,000 websites. He has over 300,000 daily newsletter readers. Daily Medical Discoveries finds hidden, buried or ignored medical studies through the lens of 100 years of proven science. Matt heads up the editorial team of scientists and health researchers. Each discovery is based upon primary studies from peer reviewed science sources following the Daily Medical Discoveries 7 Step Process to ensure accuracy.