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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.

Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing – Anti Inflammatory

Estimated Reading Time: < 1 minute
Here’s a great recipe to kickstart your health during ANY time of the year!

Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing 

This recipe is packed full of Vitamins & antioxidants, and is great for when you’re craving something on the ‘lighter side.’ 

Also, a perfect addition to your anti-inflammatory lifestyle!

This should serve about 2..

For the salad:
  • 1 cup Puy lentils, rinsed
  • 2 3/4 cup filtered water
  • Sea salt
  • 3 cooked beetroot, cut into small cubes
  • 2 spring onions, finely sliced
  • 2 tablepoons hazelnuts, roughly chopped
  • A handful of fresh mint, roughly chopped
  • A handful of fresh parsley, roughly chopped
  • For the ginger dressing:
  • 3/4-inch cube of fresh ginger, peeled and roughly chopped
  • 6 tablepoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Pinch of sea salt and freshly ground black pepper

Step 1

1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15–20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.

Step 2

2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.

Step 3

3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.

Step 4

4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.

Step 5

5. Drizzle the dressing over the salad and serve.

 

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