The Green Lipped Muscle a pain relieving fish oil which has proven benefits for arthritis

 

Sunday 9th Sept 2012

‘Perna canaliculus!’

Actually it is the Latin name for one of the real powerhouses of natural pain relief known to help arthritis pain.

You see it relates to the green lipped mussel found in the waters off New Zealand, a much cherished remedy that the Maoris have used for centuries.

Continued research has shown that they are not wrong to use them either, particularly when it comes to arthritic pain.

Recent statistics have shown that the incidence of arthritis is extremely low in the coast-dwelling population of native New Zealanders.

These indigenous people consume large quantities of raw green lipped mussels, whereas those who reside in the interior of the country and don’t have access to this fresh seafood suffer the same levels of arthritic damage to their joints as Kiwis of European origin.

Which tends to suggest that it is the mussels that are making the difference.

Stock up on your supply of green lipped mussel lipid extract – click here

For more than 25 years, doctors, nutritionists and food technology scientists have studied why the lipid extract from these mussels makes a difference to our joint health.

Initial clinical studies at Glasgow’s Homeopathic Hospital first showed the potential of NZ Greenshell Mussels as a food supplement for joint health.

And since those early trials there have been many more proving how beneficial this product can be. It is even supported by Arthritis Research UK.

The AR UK website states that the beneficial effects of the omega-3 fatty acids contained in the extract from these mussels help because:

- it significantly reduces the release of several elements from your white blood cells which cause inflammation

- it helps produce prostaglandins, which regulate your immune system and fight inflammation in your joints.

Are all mussels made equal?

The thing that makes these mussels so special is the levels of omega-3 fatty acids, amino acids, minerals and carbohydrates, and more importantly the concentrations they occur in, and their availability to the body.

It occurred to me that maybe some areas of the sea might be better at producing them than others.

However, I discovered that a 2010 study, published by Murphy et al1, looked at whether there was any difference in the active ingredients from mussels sourced from three different areas.

It turns out that it doesn’t make a difference at all. The sterol, fatty acid and lipid content of mussels was identical – so it seems that it is more about the special Kiwi environment than any one population of shellfish.

The research team concluded that the phytoplankton that these sedentary bivalves live on was sufficiently abundant all around the shores to even out the way the mussels grew.

The other aspect of this is why the omega-3 from these mussels was different from other fish oils, such as cod liver oil – which is much cheaper.

In 2007 a team from RMIT University in Victoria, Australia2 looked at a comparison between fish oil and Lyprinol – an encapsulated form of green lipped mussel extract.

They concluded that the Lyprinol was much more powerful at preventing inflammation because of the way it inhibited the enzymes that cause it known as COX-1 & COX-2.

Lyprinol – more information available here, and a VERY special 3 for 2 offer

So, it seems that the Maoris were really onto something good.

This natural and safe product delivers proven anti-inflammatory benefits, even for those who have shellfish intolerance, due to the way the oils are extracted.

There isn’t even a fishy smell that you get with cod liver oil capsules.

Seriously, if you suffer from arthritis or joint pain and haven't tried this, I really think you should. If you've any concerns, check it out with your doctor - but the results from

this 'miracle of the sea' have been amazing.

An apology

Forgive the brevity of today’s letter but I am suffering from a rather painful tooth abcess – when there are no dentists on duty to help.

On Friday I will tell you how I coped with my poorly ‘tuth’, and a few handy tips for home remedies.

Yours, as always


References
1Murphy, k., Mann, N. & Sinclair, A.; Fatty Acid and Sterol Composition of Frozen and Freeze Dried New Zealand Green Lipped Mussel (Perna canaliculus) from Three Sites in New Zealand. Asia Pacific J Clin Nutrition (2010); 12 (1); 50-60.
2McPhee, S., Hodges, L., Wright, P., Wyne, P., Kalafatis, N., Harney, D., and Macrides, T.; Anti-cyclooxygenase effects of lipid extracts from the New Zealand
green-lipped mussel, Perna canaliculus. Comparative Biochemistry and Physiology, Part B 146 (2007) 346–356

 

 

 

 

 

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