Since 1897 Jello has filled happy bellies as a jiggly dessert. May associate it with eating a low-calorie diet, on hospital trays, and in school lunches/cafeteria food. Kraft foods is the owner of “Jell-O”. It can be sold as a powdered mix or premade.
The main ingredient in this product is gelatin. This comes from animal collagen that is found in connective tissues such as tendons, bones, skin, and ligaments. Cows and pigs are commonly used to boil, dry, and treat the bones with strong acid base to extract the collagen. The collagen is dried, ground into powder, and then made to the finished gelatin product. Because gelatin is derived from animals, it is not considered vegetarian or vegan.
Gelatin is what gives Jell-O its jiggle. Coloring, sweeteners, and flavor agents are the other ingredients. Aspartame is popularly used because it keeps the label “calorie free”. The color comes from artificial food dyes. There is a demand for natural Jell-O, so beet and carrot juice are being used. The famous Strawberry Jell-O has sugar, gelatin, adipic acid, artificial flavor, disodium phosphate, sodium citrate, fumaric acid, and red dye #40. If natural is desired, reading labels is a must.
In terms of being healthy, it depends how the Jell-O is made. One serving (21 grams of dry mix) has 80 calories, 1.6 grams of protein, and 18 grams of sugar (4.5 teaspoons). On the other hand, one serving (6.4 grams of dry mix) of sugar-free made with aspartame has 13 calories, 1 gram of protein and no sugar. The consequences of artificial sweeteners aren’t to be forgotten. Gelatin comes from collagen which is good for bone health and joint pain. It can help with ageing skin. The amount of collagen in Jell-O might not be enough to have significant benefits.
Food choices always have their pros and cons. Some people really enjoy Jell-O for what it is. Others eat it as an alternative to sweets they would rather have with much more sugar and fat. Jell-O with whip cream, in dishes, and even with alcohol, are reasons it can be found in the pantry. It is “old-school” and sometimes simple and easy is the reason we eat things. Jell-O does keep it convenient.
How Jell-O Wobbled Its Way to Pop Culture Greatness – JSTOR Daily
Gelatin based preservation technologies on the quality of food: a comprehensive review – PubMed
A Review of the Effects of Collagen Treatment in Clinical Studies – PMC
Dr. Megan Johnson McCullough owns a fitness studio in Oceanside CA called Every BODY’s Fit. She has a Doctorate in Health and Human Performance, M.A. in Physical Education & Health Science, and she’s an NASM Master Trainer & Instructor. She’s also a professional natural bodybuilder, fitness model, Wellness Coach, and AFAA Group Exercise Instructor. She has 6 books on Amazon too,.