Good day, Mr. Jelinek, I would like to ask how vegan collagen supplements work, given that collagen can only be obtained from animal products? I would also like to know what the ratio of legumes to grains should be for vegetarians? Is it 1:1 in grams? I have also heard 3:1 in favor of grains. Thank you very much!
The term "vegan collagen" is largely commercially derived and targets products that aim to support collagen production in the body through their composition, as collagen is purely an animal protein. The foundation of their composition includes substances necessary for collagen production—amino acids (proline, lysine, and their derivatives), vitamin C, and certain minerals. In this respect, there is no reason to believe they would be less effective than products with animal sources.
The ratios of legumes to grains should always be addressed in relation to the planned dietary concept. Treat legumes as a significant source of protein, meaning their proportion in the diet should be based on the amount of protein you need to ensure in your diet (along with dairy products and eggs). In such cases, the ratio of legumes to grains becomes a secondary indicator.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.