I think that the glutathione in meat is almost all destroyed in the cooking processed but I am not entirely sure about the alpha-lipoic acid content which is also substantial. Does anyone have any info on the temperatures associated with optimal retention of ALA? For other nutrients such as carnosine, and glutathione for that matter.
Robb Wolf says that only grassfed meat as alpha-lipoic acid but I have heard differently. That is another good question.
asked byStabby (17969)
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