Glucosamine is a natural constituent of connective tissue, which has an important role in joint mobility. There are no edible food sources of glucosamine, so when our bodies fail to manufacture sufficient natural glucosamine, supplementation is useful to help maintain healthy cartilage, the smooth tissue that lines joints.

Lamberts produce one of the first vegetarian glucosamine products available to practitioners. Whereas the raw material base of most other glucosamine products is shellfish, this glucosamine hydrochloride (HCI) is manufactured from a vegetable source and is converted to glucosamine through a fermentation process. This makes it suitable for both vegetarians and vegans, and for those people with an allergy to shellfish.

*Please note that some glucosamine hydrochloride products are in fact made from shellfish, with hydrochloride salt simply being chosen instead of the sulphate. However, Lamberts Vegetarian Glucosamine HCI product is guaranteed to be from a vegetable source.