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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.

Roasted Spaghetti Squash with Marinara Sauce & Black Olives

Estimated Reading Time: 2 minutes

Delicious – nutritious – and REALLY easy!


  • 4 oz Cremini Mushrooms
  • 2 oz Black Cerignola Olives
  • 4 cloves Garlic
  • 1 bunch Fresh Oregano
  • 1 Yellow Onion
  • 1 Spaghetti Squash
  • 1 15-Ounce Can Diced Tomatoes
  • ⅔ cup Grated Parmesan Cheese
  • 4 Tbsps Butter


1. Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Cut off and discard the mushroom stems; medium dice the caps. Peel and mince the garlic. Peel and small dice the onion. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2. Roast the squash:

Place the squash halves on a high-sided sheet pan (or baking dish). Drizzle the cut sides with olive oil and season with salt and pepper. Arrange the squash halves cut sides down and drizzle the skin sides with olive oil. Fill the pan with ¼ inch of water. Roast 28 to 32 minutes, or until the cut sides are tender when pierced with a knife. Remove from the oven and set aside to cool.

3. Make the sauce:

While the squash roasts, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and mushrooms; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until slightly thickened. Turn off the heat and stir in half the oregano. Set aside in a warm place.

4. Break the squash into strands:

Once the roasted squash is cool enough to handle, using a large spoon, scrape out and discard the seeds and pulp. Gently scoop the flesh out of the skin in one large piece. Transfer to a large bowl. Using your hands, gently break the flesh into long, thin strands. (The result should resemble cooked spaghetti.)

5. Finish the squash:

In a large pan, heat the butter and 3 tablespoons of water on medium heat until the butter has melted. Add the squash strands; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the water has evaporated. Stir in half the cheese and cook 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.

6. Plate your dish:

Divide the finished squash between 2 dishes. Top with the sauce and olives. Garnish with the remaining cheese and oregano. Enjoy!




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