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
Provides 4.8 g of protein per dose.