Joint Power (2.7kg) Nordic

Consists exclusively of natural ingredients that can be given to horses with particularly challenging or overloaded joints, just as the product is also aimed at horses in training.

Composition:
Nettle
New Zealand green mussel (natural glucosamine)
Peltokorte
Turmeric
Vegetable gelatin
Pirunkoura
Spirulina platensis (spirulina platensis)
Juniper
MSM
Ginger

NOTE! The ingredients of this composition may have a doping safety period, so it is advisable to check before competitions.

Versatile composition and top quality:
Nordic Joint Power is a product specifically developed for joints and tendons, containing only natural ingredients, so it is completely free of fillers or unnecessary additives. The combination of herbs in the product formula strengthens the healthy functioning of the joints.

The raw materials are carefully processed to preserve the ingredients as well as possible to ensure optimum effect. The product is composed of complementary components that enhance the absorption of the very substances that Nordic Joint Power emphasises, while the addition of vegetable gelatine ensures that the beneficial substances are not broken down in contact with gastric acid. In addition, vegetable gelatine has cartilage and connective tissue softening properties. The product has been tested by veterinarians on horses in Europe and has proven to be very effective, fast and has received a lot of positive feedback.

Strengthens the musculoskeletal system of your healthy horse:
The causes of musculoskeletal imbalances and damage can be many, but the most common are often redness, swelling, heat, soreness and dysfunction of the surrounding ligaments. Nettle, as well as green onion, spirulina, turmeric, ginger and juniper have a positive effect on the horse.

It is especially true for ginger and turmeric that these support a healthy immune system and processes that, among other things, protect the musculoskeletal system.

Relaxation for tendons and muscles:
Ginger root in particular relaxes and warms muscles and the tendons around them, just as turmeric has components that support flexibility and mobility. This allows us to support the healthy function of tendons and surrounding ligaments without unnecessary strain or joint stress.

We need to support a healthy immune system - a positive link between strengthening the immune system and rapid healing of joint stress and bone changes. That's why Nordic Joint Power has safeguarded a healthy immune system with products such as nettle, ginger root and green onion, all of which complement the horse's nutrition in different ways.

For horses with a high daily load on joints and tendons or those recovering from overuse injuries or accidents.

Nordic Horse feeding recommendation:

5 grams per 100 kg horse per day

Use with caution for pregnant mares. Joint Power contains herbs which are not recommended in high doses for pregnant mares. Because Joint Power is a blended product, none of the herbs will reach the doses that may be problematic as long as you follow the recommended dosage.

Analytical ingredients:
Crude protein 29.2%, Crude fiber 9.3%, Crude ash/residue 11.6%, Crude oil/ crude fat 4.6%, Starch 6.4%, Sugar. 5,7 %, calcium. 1,41 %, lysine. 1,37 %, methionine. 0,46 %, sodium. 0,37%, phosphorus. 0,36 %.

Nutritional physiological additives per kg:
Vitamin A. 600 IU,
Vitamin D3. 1000 IU,
Vitamin E. 100 mg,
Vitamin B6. 7.3 mg,

Trace elements per kg:
Iron 2340 mg,
manganese. 99,8 mg,
zinc. 56.4 mg,
copper. 11.7 mg,
selenium. 0.59 mg,

Size options:
900 g (bag and measuring spoon)
2,7 kg (bucket and measuring spoon) available on request.
2,7 kg RF (filling paper bag, no plastic/measuring spoon) available on request.

Note: The product must be stored in a cool, dry and hygienic place. As this is a 100% pure natural product, analytical constituents may vary from time to time.

Promising results: effect of green mussels on musculoskeletal changes in the musculoskeletal system
A research project investigating how changes in the composition of gut micro-organisms affect bone changes, focusing on changes in the knee. Participants were given green mussels and glucosamine for 12 weeks, during which time the composition of the internal micro-organisms was measured before and after the study, after which changes in the joints were assessed. The study will be controlled on the group without the green onion.
RESULTS: Participants who received green onion showed a reduction in undesirable bacteria, while the presence of health-promoting microorganisms increased. The more beneficial microorganisms present in the participants, the more improvement in bone changes was observed and the fewer side effects were observed.
80% of the immune system is found in the cells of the intestinal wall, and a change in the composition of the gut micro-organisms contributes to the optimisation of both metabolism and, in particular, the immune system.
The study shows that the use of green mussels can change the composition of the gut micro-organisms, which has a positive effect on bone changes in diseased knees.