New Zealand Green Lipped Mussel - Mother Nature's Way of Treating Chronic Inflammation

The New Zealand green lipped mussel (Perna canaliculus) is common throughout New Zealand, and in fact, it is classed as an introduced pest in Australia. In New Zealand however, these mussels, which are in a family known as "true" mussels, play a significant role in the economy. For the most part, the mussels are nowadays cultivated commercially, although many natives still prefer to gather their own mussels from the intertidal zone along New Zealand's many beaches. Of all known mussel species, these are one of the biggest, frequently reaching a size of 24cm in length.

Okay, now that we know a bit about these mussels, let's take a look at why they have attracted the attention of millions of health conscious people all around the world.

To begin with, they contain a combination of fatty acids unique to this particular species, and of course most of us are already aware of the importance of essential fatty acids. Fatty acids are vital to one's health, but unfortunately the average person's diet does not contain nearly enough. Admittedly, if your only concern is to increase the amount of Omega-3 fatty acids in your diet, you would more than likely be better off choosing a good quality fish oil supplement since oily fish remains the best source of Omega-3 fatty acids. However, these New Zealand mussels also have other qualities which one won't find in fish oil.

One such quality is the presence of glycosaminoglycan; a polysaccharide widely believed to be capable of repairing damaged joint tissues. Other compounds present in these mussels have also been shown to combat inflammation, To date however, there is still much debate as to whether or not these compounds can be used for treating inflammation caused by arthritis. To be fair, more studies need to be carried out in order to determine how effective these compounds are as far as arthritis treatments are concerned.

If one is willing to look beyond a possible cure for arthritis, it seems evident that New Zealand mussels have without a doubt secured their place in the "natural remedies" market. After all, New Zealand now produces more than 150,000 tons annually, with an estimated value of around 300 million New Zealand dollars.

Quality control and safety standards in New Zealand's mussel industry are reported to be the highest in the world. Both the green lipped mussels and the waters surrounding mussel farms are constantly monitored and tested for the presence of heavy metals, bacteria, and a range of other biotoxins. Standards have to meet the requirements of the New Zealand Food Safety Authority, the European Union, and also the US Food and Drug Administration.

While New Zealand green mussels are being farmed elsewhere as well, one should, in my opinion, only use dietary supplements made from mussels farmed in New Zealand.