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Jumping from 0.25 mg to 1.0 mg because you are "not feeling anything" is a reliable way to spend the next week unable to keep food down
5a, b and Supplementary Fig
BPC-157
Consume sulfur-rich foods To preserve cysteine and methionine, consume foods rich in sulfur, including the following: Beef Broccoli Brussels sprouts Cauliflower Fish Garlic Kale Mustard greens Onions Poultry Shallots Watercress Consume foods rich in glutathione precursors Glutathione is made up of L-glutamate, glycine, and cysteine
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