Posted by IsoM on November 28, 2002, at 0:25:42
In reply to More glucosamine chondroitin questions, posted by BekkaH on November 23, 2002, at 22:18:01
Bekka, glucosamine & chondroitin have been in the spotlight for a while now, but few people seem to realise that this is the stuff that helped make home made soups gel. When soup bones were simmered for a long time & the soft cartilage & gristle broke down & dissolved, the broth was very rich in both glucosamine & chondroitin. I still think it's the best source for them & cheap compared to supplements. Besides, supplements don't offer much as compared to home made broth.
I've never heard anybody suffering adverse effects from eating lots of soup made from meat/bone stock. I still eat lots of soup in cool weather when I don't mind a stock pot simmering in the kitchen.
Something few people also know about is that both glucosamine & chondroitin aren't absorbed into the blood stream. Both are very large molecules & are digested into their component parts. Yes, they are the building blocks of cartilage & are probably beneficial that way, but they don't pass unchanged into our blood & then into new cartilage for us.
It's like a diabetic needs to inject insulin & cannot take it in pill form. It would only be digested & unable to enter the blood, so to get directly into the blood system, it must be injected.
poster:IsoM
thread:128994
URL: http://www.dr-bob.org/babble/20021127/msgs/129675.html