What is the history surrounding Green Lipped Mussel?
For generations the native coastal Maori population of New Zealand have consumed raw New Zealand green lipped mussels as a primary part of their diet. For hundreds of years, the Maoris would harvest the mussels growing naturally on the seashores and would eat them raw. Even though they saw the mussel as an important part of their diet, they did not realize the benefits they were gaining. The green lipped mussel possesses a profile of Omega-3 essential fatty acids which are unique to its species. The presence of this rich source of essential fatty acids provides the mussel with potent anti-inflammatory activity. This can be passed on to consumers only when the mussel is consumed fresh and raw. In its natural state the mussel thrives in coastal areas where there is a constant flow of ocean current. The mussel acts as a kind of filtration system extracting nutrients from the fresh sea water and dispelling the waste. In 1970 a major research project was underway in the United States to dis
