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The more a food is cooked or processed, the faster it loses the important glutathione precursors

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Glutathione plays a variety of roles in the body, including: regenerating other antioxidants (e.g., vitamin C, vitamin E) neutralizing free radicals detoxification of certain drugs regulating the immune system managing inflammation supporting various bodily systems (e.g., nervous system, pulmonary system) delaying cell aging Glutathione depletion is also linked to numerous health issues, including increased susceptibility to infectious diseases and illnesses, oxidative stress, and certain chronic diseases, such as type 2 diabetes, certain types of cancer, kidney disease, neurodegenerative disease, liver disease, and cardiovascular disease ( 1 , 2 )

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