For generations the native coastal Maori population of New Zealand has consumed raw green lipped mussels as a primary part of their diet. The Maoris would harvest the mussels growing naturally on the seashores and eat them raw. Even though they saw the mussel as an important part of their diet, they did not realise the medicinal benefits they were gaining. However all along they were consuming excellent sources of protein, vitamins, minerals and extremely valuable Omega-3 fatty acids. The Green Lipped Mussel possesses rich Omega-3 essential fatty acids which are unique to its species. The presence of this source of essential fatty acids provides the mussel with potent anti-inflammatory activity.
