Glucosamine?

Sam_26

If you can afford it, try Collagen with Glucosamine & Chronditin. This is a mixture of all 3 vitamins and gives maximum benefit with immobile joints

Ted_Hutchinson

Sam_26 wrote:

If you can afford it, try Collagen with Glucosamine & Chronditin. This is a mixture of all 3 vitamins and gives maximum benefit with immobile joints

If people made proper stock with their poultry carcase or other bones the need for the tablet variety would be avoided.

• Bones.
  • Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat.
  • But both are faster if you use a pressure cooker.