The ratio of GSH/GSSG can be measured and is a very reliable measure of oxidative stress or how fast we are aging and deteriorating
Reconstitution errors happen
Antioxidants in the body Antioxidants are compounds that can protect body cells from the damaging effects of free radicals
Nausea and gastrointestinal symptoms peak during the first 1 to 2 weeks after this increase, then gradually improve as adaptation occurs
For example, oxidized cysteine (cystine) makes Salmonella enterica more sensitive to gentamicin by disrupting the intracellular redox balance, altered the GSH/GSSG ratio, raised ROS, and increased ferrous iron, which potentially fuels the Fenton reaction, all of which contribute to greater bactericidal activity
But for most of us I think we're probably over consuming protein relative to that actual need, so we raise protein level until we hit that amount