Most people consider MSM (methylsulfonylmethane) when they’re thinking of joint products for their horses. It's the "good sulfur" found in many fruits, vegetables and common drinks.
An insufficient concentration of MSM in the body results in adverse physical and psychological stress, tissue and organ malfunction, fatigue and increased susceptibility to diseases. MSM has been proven to work better in conjunction with natural Vitamin C.
All commercially available MSM is manufactured by reacting dimethyl sulfoxide with hydrogen peroxide. There is no commercially viable way to extract MSM in quantity from any organic or plant source. Methyl groups may originate from plant sources, such as the processed pulp of Southern Pine, but the sulfur does not. Although MSM is a naturally occurring sulfur compound, the microscopic amounts occurring naturally in food are too small to permit extraction sufficient for commercial production of dietary supplements. The most “natural” MSM would be that which is closest to what is found in nature (i.e., the purest MSM).
MSM occurs naturally in many common foods such as tomatoes, milk, asparagus, alfalfa, beets, cabbage, corn, cucumber, oats, swiss chard, apples, raspberry, beer, coffee and tea.
• Add strength and luster to hair and nails
• Reduce the damage done to the physical body by stress
• Increase the power of the body's immune system by helping to repair a “leaky gut”
• Strengthen the pancreas to produce more insulin, and thus assist the body in dealing with blood sugar problems
• Help add strength and flexibility to aging bones by providing adequate sulfur and thus supplies of collagen
• Rebuild the collagen layer under the skin, decreasing wrinkles
• Help neutralize the irritation of insect bites (in lotion form)
• Provide a safe and natural alternative for prostate patients on drug therapy who cannot take anti-allergy drugs
Pearson TW, Dawson HJ, Lackey HB. Natural occurring levels of dimethyl sulfoxide in selected fruits, vegetables, grains and beverages. J Agric Food Chem 1981; 29:1019-21.