Glutathione is a natural protein that protects cells, tissues and organs against disease, aging, and cancer. It consists of three amino acids: glycine, glutamate, and cysteine. The first two are easily and in sufficient quantity in the cells. On the other hand, the third, cysteine, is rarely found in food and, to add to the misfortune, the cooking of food denatures it, limiting all the more, the body’s ability to produce glutathione.

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