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366 reviews

I have noticed a lower pain level since I started taking GLX3. I do take 2 in the morning and 2 in the afternoon depending on my discomfort level. The green lipped mussel oil is highly recommended for polymalagia rheumatica condition


i was not sure if i should try this but the inflamation i have in my hands was terrible and very painful, it took about a wk for me to notice a difference but the deep redness under my skin has disappered and its also helped with the swelling, very trusted company for gettin out there product


So far I have not noticed any significant improvement in my pain and joints; however, I’m going to reorder because it could take more than 1 bottle to notice a difference

Love this stuff

The whole family takes it, including our dog Zoey and we all feel less discomfort overall!

Very helpful

As someone who suffers from Hashimoto's thyroid disease and degenerative osteoarthritis, I have noticed that my pain is definitely improved from regular use of GLX3. I take two capsules twice a day and have noticed up to a 40% decrease in my stiffness and pain.

Coconut-Chia Pudding-in-a-Jar – Loaded With Omega-3’s and Plant Protein

Estimated Reading Time: < 1 minute

For this week’s recipe, you knew we were gonna mix it up! 

Andrew here, with Haka Life Nutrition. 

Today I was craving something simple, sweet, fibrous, and loaded with Omega-3s & plant protein… Sounds like a difficult mix? 

Not at all! 

Coconut-Chia Pudding-in-a-Jar

This recipe is ridiculously simple (One of our easiest to date) and yields such a tasty result. 

The prep time is a dash, and you’ll be in low-cal, anti-inflammatory heaven in no time!

The jar makes this healthy dish super portable and shows off its pretty layers.


One 13.5-ounce can light coconut milk
3 tablespoons chia seeds
3 tablespoons pure maple syrup
1/2 cup fresh pineapple chunks
2 medium kiwis, peeled and sliced
1/4 cup raspberries
2 tablespoons roasted almonds, chopped


Special equipment: four 8-ounce glass jars with lids.

Stir together the coconut milk, chia seeds and maple syrup in a medium bowl. Divide the mixture evenly among four 8-ounce glass jars. Screw on the lids, and refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.

Arrange the pineapples, kiwis, raspberries and almonds in separate layers on top of the pudding. Cover with the lid, and keep refrigerated for up to 1 day.


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