Treena

Thanks all for your very helpful tips. Redfox, the Bogong moth fry-up sounds particularly tasty! Actually very cool information. I had no idea glucosamine was derived from prawn and crab shells. Eating animal cartilage does sound like a better way to assimilate the glucosamine. Sounds like a good Chinese remedy. When did we give up eating this and marrow by the way? From reading smatterings of historical info, marrow was one of the treasured parts of the animal. And the cartilage and bits like that were made into head cheese, I believe. That ooky gelatinous meat chip jello thing. Nowadays we're into throwing a pizza pocket into the microwave.

I've come full circle on the ice issue. I used to be an icer. Then I realized there are better ways to go about it in the cases of joint or muscle swelling. Getting some energy through the area greatly reduces swelling and doesn't decrease circulation. This effect can be quite immediate.