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Saturday, April 19, 2014
Exactly where is glucosamine derived from? Is it sourced from anywhere that would not be considered kosher (ie., shell fish...)?
This question has been forwarded by Diet and Nutrition:
Since glucosamine can be made from the shells of shrimp, crab, and other shellfish, people with shellfish allergy or iodine hypersensitivity may have an allergic reaction to glucosamine products. A serious hypersensitivity reaction including throat swelling has been reported with glucosamine sulfate.
Glen F Aukerman, MD, DABFP
Professor of Family Medicine
College of Medicine
The Ohio State University