Garlic

Garlic is the whole clove of the garlic plant.

Glucosamine

Glucosamine hydrochloride is a compound that occurs naturally in the cartilage cushioning the joints.

Glucosamine Hydrochloride

Glucosamine hydrochloride is a compound that occurs naturally in the cartilage cushioning the joints.

Ground Barley

Ground barley is the entire barley kernel, ground or chopped.

Ground Brown Rice

Ground brown rice is the entire product obtained in grinding the rice kernels after the hulls have been removed.

Ground Flax

Flax is a member of the genus Linum in the family Linaceae. Flax has been around since about 5000 BC. Almost every part of the flax plant has been used for food, and industry. Flax is grown both for seed and for fiber.

Ground Oats

Oats are the dry ground product of cleaned oats with the hulls removed.

Ground Rice

Ground rice is the de-hulled rice kernel, ground or chopped, with the bran removed -- known as white rice.

Ground Wheat

Ground wheat is the entire wheat kernel, ground or chopped. Ground wheat is a good quality source of carbohydrates. Because it includes the entire wheat kernel, it contributes additional protein, wheat oil, bran, and vitamins and minerals to the diet.

Ground White Rice

Ground rice is the de-hulled rice kernel, ground or chopped, with the bran removed -- known as white rice.

Ground Whole Rice

Ground whole rice is the entire product obtained in grinding the rice kernels after the hulls have been removed.

Ground Whole Wheat

Ground wheat is the entire wheat kernel, ground or chopped.

Guar Gum

Guar gum is derived from the ground endosperm of the guar plant. It is a gelatinous substance from the legume family that contains protein and polysaccharides. Guar gum is considered GRAS (generally recognized as safe).