NUTRITECH JOINT SUPPORT has been formulated with a precise blend of 1000 mg of OptiMSM® (the only MSM to be manufactured in the USA) and 600 mg of cissus quadrangularis.
An exceptional choice for the athlete who participates in intense, regular physical activity, and those looking to assist joint and tendon related injury repair.
OptiMSM® is a trademark of Bergstrom Nutrition.
Cissus quadrangularis stimulates myoblast and osteoblast which, in turn, stimulate collagen II synthesis. Collagen II assists in rebuilding new connective tissue fibres and heals structural damage within tissue.
Take 2 capsules with meals. For best results, take 4-5 capsules a day.
Loading phase: 3 capsules 3 times a day for 14-21 days.
Maintenance phase: 3 capsules with breakfast and 2 capsules with the last meal of the day, from day 15-22 and beyond.
|Take 3 Capsules||3 times a day||with meals|
|DAY 15 or 22
|Take 3 Capsules with
|Take 2 Capsules with
Anytime of the day.
Dietary supplement, take 1-2 capsules with meals.
Take 4-5 capsules a day.
Loading Phase: for 14-21 days – 3 capsules 3 times a day.
Maintenance phase: 3 capsules with breakfast.
2 capsules with the last meal of the day.
Help rebuild injured tendons and ligaments
Assist support and recover damaged joints
Help muscle recovery
60 Servings at 2 capsules
Help speed up injured joints, ligaments and tendons.
Assist with most sports injuries related to the above.
ISO 22000 - Food Safety Management including HACCP & cGMP
The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.
The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.
A cGMP is a system for ensuring that products are consistently produced and controlled according to quality standards.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.