Bernard Jensen's 100% Bovine Gelatin Powder 397g (14 oz)

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Product Description

Bernard Jense's 100% Bovine Gelatin Powder: Non-GMO, made from cows (not pork) 

"The food of a thousand uses", one level tablespoon of pure gelatin will gel one pint (473ml) of liquid.  for the use of any recipe calling for gelatin.


100% Pure Gelatine, made from cows (Bovine). Unsweetened and unflavoured.

Nutrition Facts

Serving Size 1 Tbsp. (15g)

Servings Per Container - About 26

Amount Per Serving

Calories 53      Calorise from Fat 0
Total Fat 0g                   0%
     Saturated Fat 0g       0%
     Trans Fat 0g    
Cholesterol 0 mg            0%
Sodium 33mg              
Total Carbohydrate 1g    0%
     Dietary Fiber
     Sugars 0g
Protein 12g
Vitamin A 2%
Calcium    1%
Vitamin C 0%
Iron         0%
Bovine derived from grassfed cows raised in Argentina with some grain supplemented.

What is gelatin? By Linda Paterson

Gelatin is derived from collagen found in the bones, cartilage, connective tissue, and skin of both animals and humans. Collagen makes up almost a third of all the protein in the human body. It is a big, fibrous molecule that makes skin, bones, and tendons both strong and somewhat elastic. As you get older, your body makes less collagen, and this may present itself with stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity).

Traditional diets are very high in gelatin because they consumed bones and cartilage as a staple meal in homemade bone and meat stocks, soups and stews. Our grandmothers knew that the stock made from meat and bones were a rescue remedy for the sick. It is well known to aid in digestion and promote muscle strength for athletes. GAPS promotes the use of stocks and soups as a daily staple to ensure that the nutrients and important amino acids are received. This can get a little discouraging during the hotter months (especially in Australia), however there are several ways you can receive additional gelatin with Bernard Jensen’s Gelatin powder by mixing into your smoothies, shakes, juice or cooking recipes such as jello/jelly and other deserts calling for gelatin.

Supplementing gelatin will provide you with the added protein and much needed amino acids to help rebuild the cells in the damaged gut wall. Proteins are made of components called amino acids. The human body is able to synthesize some amino acids on its own; however other important amino acids need to come from our diet.  “Essential Amino Acids” are the components that need to come from an outside source.  Edible gelatin contains nine of the ten essential amino acids.

Half of the 18 amino acids in gelatin are considered essential, meaning they cannot be produced by the human body but must be consumed from the diet. Glycine, (for example) an amino acid found in gelatin, must be present in order for the liver to efficiently remove toxins from our systems. Lysine, another amino acid (easily accessible through gelatin), helps the body to absorb calcium and develop muscle protein.

Information and Uses for Bernard Jensen’s Gelatin

Good natural source of natural protein and amino acids. Animal protein powders are easily absorbed by your cells with the benefits of important amino acids to help heal the damaged gut wall

Good source of collagen to help regenerate aging skin

Anti-inflammatory properties to reduce joint pain and alleviate arthritis

Adding to recipes to help maintain structure such as: jello/jelly, mousse deserts, cheesecake and making marshmallows

Aids in the relief of allergies

Strengthens hair and nails

Add your gelatin to a cup of juice, smoothy or stock

This brand is recommended by the Weston A Price foundation and we have chosen this brand because it is derived from grass fed cows not pork. This product has been minimally processed to reduce or eliminate the occurrence of free glutamic acids. There is no added sugar and the powder has no flavour.

Recipe for homemade health giving jelly


  • 2 cups of home pressed fresh orange juice, preferable organic.  (other fruit juice such as rasberies or pinapple can be used)
  • 2 tablespoon of Bernard Jensens 100% Bovine Gelatin
  • Raw honey (optional)
  • Raw Sour Cream or Yoghurt for topping  (optionl)


1. Take 1/2 cup of your juice and put in a sauce pan and heat on low to medium heat.

2. When the juice is hot you can add your 2 Tablespoons of Bernard jensen's gelatin and stir continuously until the gelatin is fully dissolved.

4. Remove from the stove and let sit for 2 minutes. Avoid letting it sit for too long or it may start to clump.

5. Add the gelatin  mixture to your remaining 1 and a 1/2 cups of juice and stir until well combined.

6. Taste the mixture to determine whether or not you wish to add honey or leave it as it is because oranges are naturally sweet and honey is optional.  Add and mix in honey if required.

7. Pour mixture into a glass pyrex dish or bowl (the pyrex dish is a good choice because you can use the lid to cover it whilst in the fridge and the peices are easy to cut into squares when it is set)

8. Put mixture into the refrigerator and let it sit for at least 3-4 hours or overnight