High-quality whey or soy protein (cold-pressed whey protein derived from grass-fed cows or soy protein derived from fermented soy, and free of hormones, chemicals and sugar) provides all the key amino acids for glutathione production (cysteine, glycine and glutamate) and contains a unique cysteine residue (glutamylcysteine) that is highly bioactive in its affinity for converting to glutathione.
Glutamylcysteine is a bonded cysteine molecule (cysteine plus glutamate) that naturally occurs in Bovine Serum Albumin – a fragile immune component of the whey. This unique cysteine is exclusive to whey and soy and rarely appears in other protein foods – which makes whey/soy protein the best glutathione-promoting food source.
Furthermore, whey provides critical co-factors, immunoglobulins, lactoferrin and alpha Lactalbumin (also a great source of cysteine), which together help create the right metabolic environment for high glutathione activity.
