Traditional Chinese medicine has been recommending the consumption of animal cartilage to treat joint disorders for thousands of years. Modern eating habits are largely responsible for widespread collagen deficiency.
Indeed, very few people today consume large quantities of home-made stocks and broths made from pieces of meat or poultry prepared with bones and cartilage. The use of boneless or pre-prepared meat and commercial broths is increasingly widespread.
With vitamin C: Ascorbic acid aids collagen biosynthesis. It catalyzes the hydroxylation of proline and lysine into hydroxyproline and hydroxylysine, the normal constituents of collagen.
Hydrolyzed: complex proteins are separated, making amino acids bio-available for superior assimilation. Pleasant taste developed by our expert flavourist.
USES
- Helps develop and maintain bones and cartilage.
- Helps form connective tissue.
- Relieves the pain of osteoarthritis and rheumatoid arthritis.
- Reduces morning stiffness.
- Increases range of motion.
- Reduces pain associated with use of affected joints.
- Reduced swelling and tenderness.
- Improves grip.
- Increases the density and lubricating effect of synovial fluid.
Provides 4.8 g of protein per dose.
