Sea Mussel — 180 CT

by Foodscience Of Vermont

$39.20

With over a quarter century of experience in producing the highest quality nutritional supplements available, FoodScience of Vermont has created an exceptional line of products including herbal supplements, essential fatty acids, digestive enzymes and joint supplements. Their formulas have been developed based on the latest scientific research to include nutrients like alpha lipoic acid, lycopene, phosphatidylserine and natural herbs like pygeum, saw palmetto, ginkgo biloba and grape seed extract.

This website is for demonstration purposes only - orders will not be fulfilled.

SKU: VP0103-02725 Category: Be sure to check out the details on all the ingredients in the NutraWiki site! This exciting new concept saves you the time and effort of having to investigate what is actually IN each product! By connecting to all the information about the product and the ingredients, the NutraWiki will save you HOURS of research and will help you make better buying decision for both your health and our planet! Check out the NutraWiki today!

Ingredients

- Click on any Ingredient below to learn more about it at NutraWiki

ManganeseManganese is an essential nutrient involved in many chemical processes in the body, including processing of cholesterol, carbohydrates, and protein.
Perna CanaliculusNew Zealand green-lipped mussel is used for rheumatoid arthritis, osteoarthritis, and asthma.
Glucosamine SulfateMay Help Slow Bone Loss and Improve Overall Health
MethylsulfonylmethaneMSM is commonly used for osteoarthritis, but may also benefit in alleviating GI upset, musculoskeletal pain, and allergies; boosting the immune system; and fighting antimicrobial infection.
N,N-Dimethylglycine HCL (DMG)Immune Support and Promotes Overall Wellness
Microcrystalline celluloseUsed as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production. The most common form is used in vitamin supplements or tablets.
Stearic acidStearic acid is one of many fatty acids that occur naturally in various plants and animal derivatives. It’s found in such products as animal tallow, cocoa butter and vegetable fats. When it’s used in cosmetic products, stearic acid primarily fulfills the role of a thickener or hardener. Stearic acid is the substance that helps your bar of soap retain its shape — just as it does in products such as candles, oil pastels and hard candies.
Vegetable stearateMagnesium stearate is used in dietary supplements because your body can easily convert it into monounsaturated fat–of the kind found in olive oil—and it does not raise levels of harmful cholesterol in your bloodstream, says WorldwideHealth.com.
Sodium CarboxymethylcelluloseCarboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivativewith carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
Silicon dioxideSilicon dioxide, also known as silica (from the Latin silex), is a chemical compound that is an oxide of silicon with the chemical formula SiO2
Cinnamon OilCinnamon bark oil has a delicate aroma and a sweet, pungent taste. It is typically used as a flavoring in toothpaste to hide the disagreeable taste of pyrophosphate, a compound that inhibits plaque calcification.
Polyethylene glycolPropylene glycol is a small organic alcohol commonly used as a skin conditioning agent
MethylcelluloseIt is used to relieve constipation by absorbing large quantities of water in the gut and so increasing the volume of the faeces. This has the effect of stimulating the muscles of the bowels to work and push the faeces out.
Titanium dioxideThe most important application areas are paints and varnishes as well as paper and plastics, which account for about 80% of the world’s titanium dioxide consumption.

With over a quarter century of experience in producing the highest quality nutritional supplements available, FoodScience of Vermont has created an exceptional line of products including herbal supplements, essential fatty acids, digestive enzymes and joint supplements. Their formulas have been developed based on the latest scientific research to include nutrients like alpha lipoic acid, lycopene, phosphatidylserine and natural herbs like pygeum, saw palmetto, ginkgo biloba and grape seed extract.

FoodScience of Vermont pride themselves on the fact that they use the purest, highest quality, most natural nutrients available to produce all of their formulas. Their nutritional research focuses on the complex relationships that exist among available nutrients. FoodScience of Vermont’s extensive, unparalleled research into the exciting properties of N, N-Dimethylglycine (DMG) has significantly broadened the boundaries of knowledge relative to this vital nutrient.

Raw materials used in FoodScience products are evaluated for quality, purity and potency before they are approved for use in their products. Superior quality control and good manufacturing procedures are followed at all times to guarantee that their exacting standards are met.

All ingredients used are guaranteed to contain no artificial flavorings, preservatives, colors, sweeteners or other foreign substances. Most FoodScience products are yeast, sugar, and starch free.

It is the intention of FoodScience to expand nutritional awareness through professional publications. The Research and Development Department is under the direction of a Ph.D nutritional biochemist with over 20 years experience in nutritional research and product development.

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