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Source:  Prescription for Nutritional Healing by Phyllis A. Balch, CNC and James F. Balch, M.D.

This is one of a number of substances classified as an amino sugar.  Unlike other forms of sugar in the body, amino sugars are components of carbohydrates that are incorporated into the structure of body tissues, rather than being used as a source of energy.  Glucosamine is thus involved in the formation of the nails, tendons, skin, eyes, bones, ligaments, and heart valves.  It also plays a role in the mucous secretions of the digestive, respiratory, and urinary tracts.

Glucosamine is made in the body from the simple carbohydrate glucose and the amino acid glutamine.  It is found in high concentrations in joint structures.  It is also available as a supplement, in the form of glucosamine sulfate, which helps to combat both the causes and symptoms of osteoarthritis.  Glucosamine has been proven in over 300 studies and 20 clinical trials to actually build joint cartilage.  It can also slightly reduce the destruction of cartilage and depression caused by taking nonsteroidal anti-inflammatory drugs (NSAIDS), which are commonly prescribed for people with arthritis.  Glucosamine may be taken in conjunction with chondroitin sulfate for an even greater effect on osteoarthritis.

In addition to having benefits for people with osteoarthritis, supplemental glucosamine can be helpful for asthma, bursitis, candidiasis, food allergies, osteoporosis, respiratory allergies, tendinitis, vaginitis, and various skin problems.

Glucosamine Hydrochloride - a key ingredient in our company's joint product:  Glucosamine hydrochloride is derived from chitin, which is most abundant in the shells of crabs, shrimps, and lobsters.  Chitin is extracted from these shells.  Through a series of further extraction and filtration steps, chitin is broken down into single units of glucosamine, which is then converted to glucosamine hydrochloride, an acid salt form that is more stable than its free form.  Upon ingestion, glucosamine hydrochloride molecules are completely ionized into free glucosamine.


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