there is no good evidence that this is true.
Nails and hair are made of a very different
protein called keratin, and gelatin has no
advantage over other protein sources in
supplying the building blocks for keratin
production.Carbohydrate Gelling
agents: Agar, Carrageenan,
Alginates
Gelatin isn’t the only ingredient that cooks
have at their disposal for turning a flavorful
liquid into an intriguing solid. Starch gels
give us various pie fillings and the candy
called Turkish Delight, and pectin gels the
many fruit jellies and jams (p. 296). Along the
seacoasts of the world, cooks found long ago
that various seaweeds release a viscous
substance into hot water that forms a gel when
the water cools. These substances are not
proteins like gelatin, but unusual