Mountain Red Deer Velvet 60caps

Mountain Red Deer Velvet

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This process of annual regeneration is unique to deer. In the wild, the male deer sheds its antlers each year.

Mountain Red Deer Velvet is harvested to support this natural event. For farmed deer in New Zealand, it is recommended that the deer velvet be removed in order to prevent the stags using them as weapons and damaging themselves and other deer as is common in the wild. The removal process is sustainable given its annual regeneration.

Our product is humanely harvested under strict quality control methods to ensure animal health and welfare. Mountain Red guarantees that no animal is harmed in the harvesting of its product. Once the antler has been harvested, the boys are released straight back out onto the farm to carry on with their day.

Mountain Red Deer Velvet is sustainably sourced from New Zealand for the use in the enhancement of daily health and well-being, to support good joint care and mobility, to strengthen the body’s natural immune system and to improve the body’s strength, stamina and athletic performance.

Deer Velvet Antler has a long, safe history of traditional use in a number of cultures around the world. Deer Velvet has been used for thousands of years in Traditional Chinese Medicine for yang weakness to tonify qi. Deer Velvet may also be useful in times of fatigue, physical exhaustion and stress.

Over 396 active ingredients
Mountain Red Deer Velvet contains many naturally occurring beneficial minerals and trace elements, including calcium, phosphorus, sulphur, magnesium, sodium, zinc, copper, iron, selenium and cobalt.

Building blocks for the body
Mountain Red Deer Velvet contains essential building blocks for your body’s growth, restoration and development, including the growth factors IGF-1 and IGF-2, proteins, amino acids, collagen and lipids.

Muscle growth and joint health
Mountain Red Deer Velvet contains many naturally occurring substances required for cellular growth and function, as well as chondroitin and glucosamine

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