Glucosamine & Other Corticoids
By Atom Bergstrom
Re: Why is glucosamine so bad? Thought it was good for connective tissue.
It stops inflammation … for awhile.
So do X-rays and fish oils … for awhile.
Glucosamine is closely related to cortisone and ascorbic acid (but not dehydroascorbic acid, the oxidized form of “vitamin C” found in food).
Also related to glucosamine are galactosamine, gluconic acid, glucuronic acid, glucosaminic acid, galactosaminic acid, and other uronic acids.
Emanuel Revici, M.D., investigated all of the above in the 1940s and 1950s, decades before glucosamine was sold in “health food stores.”
Glucosamine is extracted from a variety of sources, including lobster shells, crab shells, chicken bone marrow, pig cartilage, or boiled corn.
Incidentally, the first scientist to discover glucosamine in nature — as a component of chitin — was Albert Hofmann (1906-2008), of LSD fame.
Ivan Amato (“Trip of a Century: Albert Hofmann, inventor of the mind-altering drug LSD, celebrates his 100th birthday,” Chemical & Engineering News, Feb. 27, 2006) wrote …
“Lively and gregarious at 100, Hofmann earned his Ph.D. in 1929 under the tutelage of chemistry Nobel Laureate Paul Karrer at the University of Zurich. His thesis was on the structure of chitin, an important biopolymer found in crustacean shells, insects, and fungi. Using an enzyme from the stomachs of snails that he collected himself, he degraded lobster chitin and deduced its monomer structure to be glucosamine.”