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366 reviews
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GLX3

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

GLx3

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

Glx3

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.

Healthy Spinach & Egg Frittata Breakfast Recipe (Natural Coenzyme Q10)

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Double down on inflammation with this healthy breakfast recipe!  It’s loaded with nutrients and a natural source of Coenzyme Q10.

We are all about the latest in research & nutrition.

With this week’s featured recipe, this spinach & egg Frittata is loaded with Coenzyme Q10, which, when paired with other Omegas & consistent supplementation, can really give your arthritis a kick! 

Featuring spinach, eggs, and dairy-free cheese, this dish is absolutely delish! 

This is also great for cold winter days around the house…

INGREDIENTS

  • 1 tsp olive oil
  • ½ small brown onion peeled and finely sliced
  • 1 tsp garlic
  • 250 g baby spinach
  • 4 eggs
  • ½ cup crumbled dairy-free feta cheese (you can use dairy, but we prefer not as it is inflammatory)
  • Salt and pepper to taste


INSTRUCTIONS

  1. Using a non stick frying pan that you can put under the grill, heat the oil over a medium heat.
  2. Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two until it begins to wilt. Remove from the heat and allow to cool.
  3. Beat the eggs in a bowl. Add in the cooled spinach and onion, and then the feta. Season to taste.
  4. Put your frying pan back on a medium heat and add the eggs. Stir gently with a spatula until you feel the egg start to set on the bottom. Turn off the heat so the frittata stays quite runny.
  5. Place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked all the way through (check with a fork.)
  6. Place a plate over the pan and turn over quickly but carefully to release the frittata. Serve hot or cold with a crispy side salad.

 

 

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