Saturday, August 21, 2010

Vegetable Capsules Or Gelatin Capsules---O.K. Which One?

CONTENT="Vegetable Capsules or Gelatin Capsules"

ABSTRACT CONTENT="Here We examine the Difference between Gelatin Capsules And Vegetable Capsules"
KEYWORDS CONTENT="Gelatin Capsules,Vegetable Capsule, Empty Gelatin Capsules, Empty Capsules, Veggie Caps, Capsules, Gel Caps, size 0 gel caps"

The Natural, and Holistic Industries are booming and gaining ground on the established medical status quo, even in spite of the many obsticles, and stumbling blocks thrown in by supporters and backers of the medical chemical, pharmalogical industrial complex.

**(clinical references will be provided at end of article)

             While this "awakening" by the general public is truly wonderful, there is a dark side.
Yes, in all things there must be good, and bad, or positive and negitive. One can not be without the other.
             This model of existence does not have to apply to everything, and one of these areas is the use of Empty Capsules.
    "When offerred a choice, choose wisely" Get Informed. Ignorance may be bliss, but also can be deadly.

             Gelatin Capsules have been the medical pharmacuetical industrial complex standard for many, many years, and as a matter of fact the general consensus is that the general population preferrs to consume their medications in the form of capsules.

             Gelatin is also very inexpensive, and readily available for use in the manufacture of medical capsules. Gelatin has also been promoted widely as a Great protein source and has been used and marketed as the "golden calf" of the diet supplement industry to add a cheap form of protein to many of the commercially available protein shakes and amino acid supplements.
             In standard protein analysis testing for protein content manufacturers will add large amounts of gelatin to their powders to artifically "boost" the protein per scoop, however, Gelatin is not a bioavailable protein source and actually causes the human body to "loose" protein when consumed.
             It is also widely used in the cosmetics manufacturing industrial complex. It is one of the main ingredients in items such as lipstick, face creams, lotions, hair care products, and the like.
             Gelatin also is very pervasive in the food manufacturing industrial complex.  Google "Knox Gelatin" and a very interesting fact is that syncronized swimmers use Gelatin in their hair to keep it in place due to the fact that Gelatin does not dissolve in cold water.

Lets Move right on and get to the facts concerning Gelatin so that we may make our comparison to Vegetable based capsules:

Gelatin (spelled gelatine in some Commonwealth countries, from the French gélatine) is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones.
           It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed ( This means your body can not convert this substance) form of collagen, and is classified as a foodstuff, with E number E441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
           Some dietary or religious customs forbid the use of gelatin from certain animal sources, and medical issues may limit or prevent its consumption by certain people.

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, poultry, goats, dogs, cats, (from animal shelters that have been put down) and horses. 
          Gelatin melts to a liquid when heated and solidifies when cooled again. If gelatin is put into contact with cold water, very little of the material dissolves.
         The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. (stomach acids)


Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies.
          Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yoghurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.

         Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer. Beside hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin.
         Gelatine was used for hardening paper in Colonial times.

Medical and nutritional properties

Amino Acid and Protein Composition

Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline (i.e., those produced by the human body), while lacking certain essential amino acids (i.e., those not produced by the human body). It contains no tryptophan and is deficient in isoleucine, threonine, and methionine.
           The approximate non essential amino acid composition of gelatin is: glycine 21%, proline 12%, hydroxyproline 12%, glutamic acid 10% (MSG) **SEE Article on MSG HERE, alanine 9%, arginine 8%, aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%, phenylalanine 2%, threonine 2%, isoleucine 1%, hydroxylysine 1%, methionine and histidine <1% and tyrosine <0.5%. These values vary, especially the minor constituents, depending on the source of the raw material and processing technique.

         Gelatin is one of the few foods that cause a net loss of protein when eaten . In the 1960s, several people died of malnutrition while on popular liquid Gelatin Protein diets.
         The Deception: For decades, gelatin has been touted as a good source of protein.

In The USA, the Food and Drug Administration (FDA), with support from the TSE (Transmissible spongiform encephalopathy) Advisory Committee, has since 1997 been monitoring the potential risk of transmitting animal diseases, especially bovine spongiform encephalopathy (BSE) thru the use of Animal Rendering Plant Gelatins.

In 2006 the European Food Safety Authority (EFSA)  removed support for the 2003 request of excluding the skull and vertebrae of bovine origin older than 12 months from the material used in gelatin manufacturing.


The Good:
  • Cheaper Than Vegetable Capsules
  • Can Be Certified as Halal With Observance of Certain Religious Prayer and Slaughter Rituals. (the animal must be killed the correct religious way for example) 
  • Can Be Certified as Kosher With Observance of Certain Religious Prayer and Slaughter Rituals.
    (the animal must be killed the correct religious way for example)
The Bad:
  • Dead Animal  Based Product Derived from Animal Rendering Plants.
  • Over 10% of total weight of capsule is Glutamate (MSG)
  • Health Detrimental Protein Inhibitor
  • 90% of capsules marketed are produced in China By unlicensed, unregulated manufacturers that use Gelatin from unlicensed, unregulated Chinese Animal Rendering Facilities.
  • Glutamate (MSG) is a known Excitotoxin, and Bioaccumulator. It accumulates in the body tissues such as the brain.
  •  Increased Potential for transmission of BSE (mad cow disease) and TSE (Transmissible spongiform encephalopathy) to humans.
  • Can not be certified as Vegetarian Product.
  • Can not be filled with liquids or semi solids

Now We will Examine Vegetable Based Medicinal Capsules:

Vegetable based capsules are manufactured from HPMC. or hydroxypropyl methylcellulose. HPMC is basically s semisynthetic inert material consisting of purified water and plant fiber, or cellulose.
            Hypromellose is a solid, and is a slightly off-white to beige powder in appearance and may be formed into granules or made into water based films. The compound forms colloids when dissolved in water. It is 100%  non-toxic, but it is combustible.

            Hypromellose in an aqueous (purified water) solution of water and plant fiber, unlike methylcellulose which is a mixture of solvent chemicals and plant cellulose.

            HPMC is an excellent substitute for Gluten. It could easily replace Gluten in wheat, oat, barleys, and all cereals, although it is more expensive than gelatin derived gluten, and has been the historic reason for its non use in commercial bread production.
            Clinical studies also show that replacing Gluten with HPMC has vast cholesterol-lowering effects, and can improve the symptoms of Celiac disease of the small intestine (leading cause of anemia) but again HPMC is more expensive than Gluten as a bread rising agent.

Ophthalmic (Human Eye) Applications

          Hypromellose (HPMC) solutions were patented as a semisynthetic substitute for tear-film. Its molecular structure is predicated upon a base celluloid compound that is highly water soluble. Post-application, celluloid attributes of good water solubility reportedly aids in visual clarity. When applied, a hypromellose solution acts to swell and absorb water, thereby expanding the thickness of the tear-film.
          Hypromellose (HPMC) added to eye drops therefore results in extended lubricant time presence on the cornea, which results in decreased eye irritation, especially in dry climates, home, or work environments. On a molecular level, this polymer contains beta-linked D-glucose units that remain metabolically intact for days to weeks.
          On a manufacturing note, since hypromellose is a vegetarian substitute for gelatin, it is slightly more expensive to produce due to semisynthetic manufacturing processes. Aside from its widespread commercial and retail availability over the counter in a variety of products.
          Hypromellose 2% solution (HPMC)  has been documented to be used during surgery to aid in corneal protection and during orbital eye surgery. It is also used post eye surgery to promote the eye healing process.
          HPMC As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an excellent alternative to animal Gelatin. Its Codex Alimentarius code (E number) is E464.


The Good:
  • 100% plant based fiber and purified water.
  • 100% non toxic.
  • 100% animal product free
  • Is certified Halal
  • Is certified Kosher
  • Is certified Vegetarian
  • Used in eye surgery to promote healthy healing of cornea.
  • Used In eye drops to form superior natural tears.
  • Can replace disease causing gluten.
  • Will lower blood chloresterol levels when consumed regularly.
  • Produces capsules that can be filled with oils and semi-solids as well as powders.

The Bad:
  • More expensive than Gelatin

Now you have the knowledge to make an informed decision concerning the purchase of Gelatin Verses Vegetable based Capsules.

You can learn more concerning Vegetable based VeggiePure Capsules by visiting

  • de Silva DJ, Olver JM (July 2005). "Hydroxypropyl methylcellulose (HPMC) lubricant facilitates insertion of porous spherical orbital implants". Ophthal Plast Reconstr Surg 21 (4): 301–2. PMID 16052145.
  • Koroloff N, Boots R, Lipman J, Thomas P, Rickard C, Coyer F (June 2004). "A randomised controlled study of the efficacy of hypromellose and Lacri-Lube combination versus polyethylene/Cling wrap to prevent corneal epithelial breakdown in the semiconscious intensive care patient". Intensive Care Med 30 (6): 1122–6. doi:10.1007/s00134-004-2203-y10.1007/s00134-004-2203-y. PMID 15014864.
  • Weiner, Myra L.; Lois A. Kotkoskie (1999). Excipient Toxicity and Safety. p. 8. ISBN 0824782100, 9780824782108
    Reddy, Indra K.; Riz̤ā Miḥvar (2004). Chirality in Drug Design and Development. pp. 21. ISBN 0824750624, 9780824750626.
  • NOSB TAP Review Compiled by OMRI: Hydroxypropyl Methylcellulose



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