The funny thing is, is I just bought that brand from a local health food store. The Porcine (Type A, I believe) kind. Does it matter from where the Gelatin is derived? Type B is from beef/bone. Ive read about making broth from bones because of the gelatin on Ray Peat's site and such, so does that mean it is preferred to the way they make the porcine gelatin (described on the site you linked me to).

I bought some Knox gelatin (gelatin is the only ingrediant) and have been taking about 1 gram of that with each meal. We will see how that goes after a couple months unless you suggest more or less per meal.