Bearpark MJ, Blancafort L, Robb MA
Seniors with higher glutathione levels had fewer illnesses, lower cholesterol, lower body mass index, and lower blood pressure
Cooked, pasteurized and processed foods contain far less Glutathione or none at all
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From a formulation standpoint, this mechanism explains why we consistently observe greater stability in finished SAG products than in GSH: GSH oxidizes before it reaches the cell, whereas SAG arrives intact and activates on demand