is produced from the thin membrane lining the eggshell forming a barrier between the egg white (albumin) and the shell.

This membrane contains a natural balance of critical joint nutrients including:

• Collagen: Types I, V & X about 58 % ( 290 mg)
• Glycosaminoglycans

1-Hyaluronic acid

2-Glucosamine

3-Chondroitin sulfate              all about 6 %  ( 30 mg)

4-Keratan sulfate

• Sulfur-rich amino acids including methionine and cysteine

      Additional proteins and peptides, such as elastin.( 30 mg )

• Calcium 30 % (150 mg) there is no addition from outside.