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Colorful foods are often healthier because they contain antioxidant pigments, whether its the beta-carotene that makes carrots and sweet potatoes orange, the lycopene antioxidant pigment that makes tomatoes red, or the anthocyanin pigments that make blueberries blue

Ismail Kimji, MD, FRCPC, fellow of the Royal College of Physicians and Surgeons of Canada, reviewed the clinical statements, safety protocols, contraindication lists, and protocol guidance

doi: 10.1007/978-0-387-46401-5_3 165 Maithili Karpaga SelviNSridharMGSwaminathanRPSripradhaR

All foods that are difficult to digest and negatively affect the microbiota are eliminated from this diet

Supplementing with a bioavailable form of selenium ensures that the glutathione you are taking (or making) can actually be put to work