Average Reviews:
(More customer reviews)The first time I tried Food Science of Vermont DMG, I noticed a quick difference in muscle pain after exercise. DMG accelerates collagen production. As a result, it reduces the amount of lactic acid produced as a by-product in protein production. DMG helps the body convert glucose into glucosamine. Since I practice sports and am in my fifties,I use about 1000 mgs per day. At the price of the Food Science of Vermont brand, I felt I should try cheaper brands. Even increasing the amount to 2000 mg, I did not feel the same effect. So, I went back to buy Food Science of Vermont's DMG.
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