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Alpha-lipoic acid in meat and cooking

Answered on August 19, 2014
Created March 06, 2011 at 12:33 AM

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.

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Ed71ab1c75c6a9bd217a599db0a3e117

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on March 06, 2011
at 02:28 AM

Robb is partially correct. Grass fed meat has higher Alpha lipoic acid but regular meat has it as well. ALa is a great way to increase your mitochondrial efficiency.

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