The egg, both its yolk and white, is well known to be a nutritional powerhouse of protein, vitamins and minerals. But an almost invisible part of the egg - the membrane, the protective layer lining the inside of the shell - has lately attracted attention for its strength and durability.
Scientists have found that the eggshell membrane is a completely natural source of many nutrients, such as hyaluronic acid, glucosamine, chondroitin, collagen and amino acids that play a vital role in providing relief from joint pain, stiffness and connective tissue disorders.
No research third-party research has proved eggshell membrane is more effective than conventional drugs or food supplements
Extracts from the membrane may also lessen the symptoms of osteoarthritis. It reportedly encapsulates a concentrated source of calcium that is more readily absorbed by the body compared with standard sources of calcium, and provides relief from joint pain.
The benefits of these ingredients are lost once the egg is cooked. But a proprietary process carefully extracts the delicate membrane within minutes of cracking, so it can be purified into nutraceuticals.
According to results of a trial conducted by the National Osteoporosis Foundation, a daily supplement of 500 milligrams of eggshell membrane taken over 10 days was found to not only reduce joint pain, but also stiffness.
