The Glycine Gap Most Meat Eaters Miss

I’ve been taking glycine for a long time for bone and joint benefits. One day I noticed it tastes sweet without touching blood sugar levels, so I started using it even more. Glycine has countless benefits in the body, and the more I learn, the more I make sure I get my 10g a day through diet and pure glycine powder.

A lot of people eating steak, bacon, and eggs every day think they’ve got the protein thing dialed in. But here’s the thing most of us never learned:

The more muscle meat you eat without the bones, skin, tendons, and connective tissue, the more glycine-deficient you can become.

Muscle meat is high in methionine, an important essential amino acid. Your body recycles it well, so it’s easy to get more than it needs, and the liver treats the excess like a toxin to clear. That clearance pathway burns through a lot of glycine. The body needs 2 molecules of glycine for every 1 molecule of methionine. Traditional nose-to-tail eating naturally supplied the glycine because bones and connective tissue are loaded with collagen (roughly 25% glycine). Modern diets mostly throw those parts out.

Result: higher methionine load, lower glycine available for collagen repair, glutathione production, and other key jobs like sleep support, gut lining integrity, and calming inflammation.

Simple fix: include more of the “other” parts — bone broth, tendon, skin-on cuts, slow-cooked joints, collagen, or straight glycine.

It’s not about eating less meat. It’s about eating more of the animal or supplementing. I do both because I don’t get enough glycine in my diet every single day, and because I love using it to sweeten my elixirs (always paired with proline because your body uses them together as the main building blocks for collagen).

Have you had your glycine today?

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