Grandma used to say “eating Jell-O is good for you.” Minus the sugar, it turns out that marvelous old woman was right.
Collagen is the main ingredient in Jell-O. Yes the same Collagen that your joints contain. Gelatin is the same thing.
It has Immense benefits for your joints, hair, skin nails, and a range of other benefits. It is in fact a protein and there are studies saying you can have up to 30% of your daily protein intake be from collagen.
The hydrolyzed/peptide form is absorbed by your body more efficiently, but is harder to make Jell-O out of. There are numerous sugar free Jell-O recipes online using monkfuit and/or stevia as a sweetener. I just mix the hydrolyzed type into warm water and drink it like that.
If your feet turn out too much, you have excessive external rotation, not just from your ankle, but also from your knees and your hips. Besides walking like a duck (this muscle imbalance is also called duck feet), it can also lead to injuries all the way up your kinetic chain, such as hip and back injuries, because your feet are at the bottom of your kinetic chain.
The best flexibility exercises for people whose feet turn out too much are myofascial release and stretches for:
There are also certain resistance exercises that can help.
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You don’t want your knees to bend inward during leg exercises, but you don’t want them to bend out too much either. This can lead to wearing of the joints and pain in the knee over time. Fix this muscle imbalance by doing these Corrective Exercises:
Myofascial release + static stretching for calves, biceps femoris, and piriformis (pictures shown below). There are certain resistance exercises which can help too.
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Studies show ten weeks of resistance training may increase lean weight by 1.4 kg, increase resting metabolic rate by 7%, and reduce fat weight by 1.8 kg. Resistance training can prevent and manage type 2 diabetes by decreasing visceral fat, and balancing glucose and insulin sensitivity. It also enhances cardiovascular health, by reducing resting blood pressure, decreasing low-density lipoprotein cholesterol and triglycerides, and increasing high-density lipoprotein cholesterol.