Joint pains 101: Taking advantage of Glucosamine

The rise in the number of people with arthritis and joint pains has really caused an alarm in many societies. It is for this reason that a lot of studies were directed and are being directed in the development of treatments for these kinds of ailments.

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Once the body experience the inevitable wear and tear, people will sooner or later start to feel varying levels of pains in their joint areas. This is primarily caused by the inability of the body to go on with new cartilage synthesis. The said process involves the replacement of old cartilages with new ones. Cartilages, as we all know, are important parts of our bone connections. Without their presence, our bones will have no cushions to rely on. With this, we feel the colliding of bones with one another as we move.

Glucosamine has been connected with arthritis and joint pains for a number of years already. Considered as a natural substance, glucosamine is always found in the healthy cartilages of animals and most invertebrates. People who are experiencing heavy bouts of joint pains or arthritis attack rely on crabs, shrimps and shrimp sells to relieve the pain they are experiencing. True enough, studies have proven that these marine animals are indeed very rich in glucosamine.

You may be wondering how glucosamine helps in relieving joint pains. Well, experts also became curious and did a lot of experimentation. Their time weren’t left to waste as their studies yielded one common result: Glucosamine has properties similar to a lot of painkillers. When taken by humans, glucosamine very much functions like common anti-inflammatory medicines such as ibuprofen and aspirin. Because of this, it is just normal for people who have taken them to feel a relief from the pains they usually experience.

Glucosamine was also found to work best with chondroitin sulfate. The latter is heavily available in the cartilages and tracheas of animals like sharks, cattle and pigs. It is for this reason that experts and doctors recommend patients to take dishes with a combination of these food items.