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PEA and pain reduction

Natural Pain Management With PEA (palmitoylethanolamide)

PEA (palmitoylethanolamide) started out back in 1939 as a natural food ingredient within dried egg yolk. It was noted that it possessed medicinal properties because when fed to undernourished children with recurrent haemolytic streptococcus infections, rheumatic fever was reduced. The action was attributed the anti-inflammatory actions of PEA and later isolated from soy lecithin in 1957. Later this was confirmed

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