Green-lipped mussels are commonly found in waters around New Zealand. These
mussels are not only eaten as a local specialty, but they are also processed, packed
into capsules and taken as nutritional supplements all over the world. As the name
suggests, the New Zealand Green-lipped
mussel is native to New Zealand; however, they are considered an
introduced pest in Australia.
These mussels consume sea phytoplankton and filter the plankton from the water in
order to absorb it into their systems. It is a surprise that because of the hole in the
ozone layer in the stratosphere, the animal life in New
Zealand contain elevated levels of natural anti-oxidants. The mussel
absorbs these elevated levels of anti-oxidants from the plankton and then provides one
of the best sources of anti-oxidant rich omega 3 oils on earth.
Some people consider this unique mussel to be a “miracle” food because
they believe the New Zealand’s indigenous people (the Maoris) never get arthritis or
aches and pains. A great deal of the Maoris’ diet once consisted of green-lipped
muscles and seafood. Now that claim might have been true when the Maoris were
living off the land and sea 100 years ago. However, the Maoris no longer live the
ancient way and are subject to the same aches and pains as the rest of us.
The green-lipped muscle is very close to being the most perfect complete whole food
known at this time. It is considered complete because they have
a broader spectrum of nutrients than any plant. The mineral salts contained in the
mussel imitate the mineral composition of human blood. And more important research
shows that the extract from the green-lipped mussel has tremendous us in the
treatment of rheumatoid arthritis and osteoarthritis because of its anti-inflammatory
properties and ability to inhibit inflammation.
The cultivation of the mussel started around 1973 and has grown over the years with a
huge expansion of production. It has grown 708% just between 1988 to 2000.
During the last thirty or forty years, health-conscious people all over the
world have discovered the health benefits of the green-lipped mussel.
Some people like the taste and eat them frozen or marinated. Others
prefer a supplement form which could be a soft gel oil or powder in a
It is unfortunate that most shellfish and mollusks lose their nutritional value quickly
when they are cooked or frozen and this is true of the green-lipped mussel. So
enjoying them in a meal marinated or frozen will not reap the nutritional benefits that
would come from the raw form or the supplement form.
The two fundamental benefits of green-lipped mussels are for helping relieve joint pain
and helping to reduce inflammation. However, there is ever so much more in the way
of benefits that this raw green-lipped mussel can provide in the way of health benefits.
Better skin, more efficient circulatory system, healthier immune system, stronger bones
and teeth, improve fertility potential, improved nerve cell functioning and provides
essential omega-3 fatty acids for nutrition. These additional benefits come ONLY from
eating raw green-lipped mussels.
So unless you plan on moving to New Zealand to reap the benefits of this amazing
mussel, you will need to get those benefits through natural supplements.