As we age we lose the ability to produce synovial fluid which is necessary to lubricate our knees or for the continued maintenance of our ligaments and cartilage along with connective tissue, because our body doesn't produce enough, hyaluronic acid, due to hyaluronidase. Hyaluronidases are a family of enzymes that catalyse the degradation of hyaluronic acid (HA). Karl Meyer classified these enzymes in 1971 into three distinct groups, a scheme based on the enzyme reaction products. But the good news is there is something that helps to increase this acid 60 fold in your system to reverse the tide and promote normal health and function to these damaged areas of the body.
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In simple terms what does all this mean? Let me give you a simple example as to what this can do for your knees.
You might think Osteoarthritis is the result of disease or injury, but, it is the result of aging of the joints for the most part.
The fluid content in the knees decreases and as it does, you lose the built in cushion that results in degeneration of the joints. So the protein makeup also diminishes.
Flaking and tiny crevices develop with inflammation that further erode cartilage causing pain because of fluid changes in the knee.
This fluid is synovial fluid which is in a kind of water tight sack or capsule around the joint which keeps the cartilage hydrated and supplies nutrients.
The fluid needs to supply these nutrients because the cartilage doesn't have much blood vessels to do so.
The cartilage is perfectly kept healthy by synovial fluid. With the progression of osteoarthritis the synovial fluid becomes compromised and the surrounding tissues become inflamed.
Consequently pain, swelling and inflammation are the result from repetitive use of the worn joints and the loss of this fluid over time.
Degenerative forms of arthritis involve the gradual reduction of cartilage and bone within your joints. In a study published in the "Journal of Nutrition, Health & Aging" in February 2006, researchers analyzed the meat consumption and symptoms of degenerative arthritis and soft tissue disorders among participants of the Adventist Health Study, which tracks the dietary habits and wellness of roughly 96,000 people. The 22.6 percent of participants who exhibited arthritis and soft tissue disorders were much more likely to consume meat regularly, or more than once per week, compared to the participants who did not. Researchers concluded that greater meat consumption is associated with an increased prevalence degenerative arthritis and soft tissue problems in men and women.