Hmmm, here is what my AI says (prompted simply “where in food is hyaluronan and what happens if you do not consume enough of it”). Translated and simplified, because I asked in Slovak.
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You need to distinguish between which food contains hyaluronan, and which food helps your body produce it.
Food that contains hyaluronan:
bone soup (need to cook for 6 − 48 hours)
offal
chicken skin
Food that helps your body produce hyaluronan:
soy products, e.g. tofu (via phytoestrogens, supports hyaluronan production)
leafy greens, e.g. spinach, kale (via magnesium, supports hyaluronan production)
I specifically confirmed that aspic, chicken stomachs, and chicken liver contain hyaluronan.
Then again, when I closed the incognito window, and opened a new one, and asked the same question again, the AI was suddenly much more skeptical about it, so...
Bone soup certainly is one of the best sources, I still have to write another post on bone soup. I’m skeptical of the 6-48 hours. That timeframe optimizes magnesium, potassium and calcium yields but it has the chance to break down the hyaluronan in ways that mean that you get shorter spike and not the 24-48 hours of effect that you get from the bacteria in your stomach doing the work of breaking it down.
I’m planning to go for 90 minutes first boil + 60 minutes second boil in a pressure cooker myself.
Skin (whether from chicken or other animals) is certainly another valid source. Skin does have elastin breakdown products that bone soup doesn’t have. I haven’t made up my mind of the merits of wanting to consume those, but I would note that ChatGPT calls them “usually pro-inflammatory”.
Having good magnesium levels is certainly helpful for a lot of bodily progresses. I think there’s a common belief that among people who supplement a lot that many people suffer from magnesium deficiency than have too much magnesium.
soy products, e.g. tofu (via phytoestrogens, supports hyaluronan production)
Trying to understand the merits of tofu and phytoestrogens is probably worth it’s own post, but not one I’m particularly interested in writing at the moment.
I would not translate “blocks hyaluronan destruction” into “helps with hyaluronan production”. I think a healthy body does break down hyaluronan and recreates it and if you hamper that by reducing the breakdown you probably get more problems then benefits.
Hmmm, here is what my AI says (prompted simply “where in food is hyaluronan and what happens if you do not consume enough of it”). Translated and simplified, because I asked in Slovak.
*
You need to distinguish between which food contains hyaluronan, and which food helps your body produce it.
Food that contains hyaluronan:
bone soup (need to cook for 6 − 48 hours)
offal
chicken skin
Food that helps your body produce hyaluronan:
soy products, e.g. tofu (via phytoestrogens, supports hyaluronan production)
leafy greens, e.g. spinach, kale (via magnesium, supports hyaluronan production)
sweet potatoes and root vegetables (magnesium)
almonds, nuts (magnesium)
citrus fruits (via naringenin, blocks hyaluronan dstruction)
*
I specifically confirmed that aspic, chicken stomachs, and chicken liver contain hyaluronan.
Then again, when I closed the incognito window, and opened a new one, and asked the same question again, the AI was suddenly much more skeptical about it, so...
Bone soup certainly is one of the best sources, I still have to write another post on bone soup. I’m skeptical of the 6-48 hours. That timeframe optimizes magnesium, potassium and calcium yields but it has the chance to break down the hyaluronan in ways that mean that you get shorter spike and not the 24-48 hours of effect that you get from the bacteria in your stomach doing the work of breaking it down.
I’m planning to go for 90 minutes first boil + 60 minutes second boil in a pressure cooker myself.
Skin (whether from chicken or other animals) is certainly another valid source. Skin does have elastin breakdown products that bone soup doesn’t have. I haven’t made up my mind of the merits of wanting to consume those, but I would note that ChatGPT calls them “usually pro-inflammatory”.
Having good magnesium levels is certainly helpful for a lot of bodily progresses. I think there’s a common belief that among people who supplement a lot that many people suffer from magnesium deficiency than have too much magnesium.
soy products, e.g. tofu (via phytoestrogens, supports hyaluronan production)
Trying to understand the merits of tofu and phytoestrogens is probably worth it’s own post, but not one I’m particularly interested in writing at the moment.
I would not translate “blocks hyaluronan destruction” into “helps with hyaluronan production”. I think a healthy body does break down hyaluronan and recreates it and if you hamper that by reducing the breakdown you probably get more problems then benefits.