Glutathione is known as the body’s master antioxidant. Glutathione is: antibacterial, antiviral, antioxident, anti-inflammatory and a powerful component of detoxification.
It is naturally produced by the LIVER and helps to keep levels of inflammation under control as well as protecting the health of all your immune barriers and immune cells in the face of pro-inflammatory exposure which particularly arises in detoxifying environmental toxins.
Liposomal glutathione is one way to take extra support, although quite expensive, otherwise N-Acetyl Cysteine can be converted to glutathione. This is what is given in hospitals in the case of an overdose as it helps the liver recover.
Consuming foods high in the sulfur amino-acids methionine and L-cysteine also supports glutathione production in the body. Since many of us have genetic mutations for glutathione production it makes sense to eat plenty of these:
fish, eggs (after 7 days), lentils, sunflower seeds, allium vegetables, such as garlic, onions, leeks, and shallots, cruciferous veggies such as broccoli, cabbage, kale, rutabaga. Green tea and fresh ginger also support glutathione activity in the body.