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David Perlmutter 10:24 The reason that uric acid levels have doubled since the 1920s is that uric acid levels have been in lockstep with our increase in fructose consumption, which gradually increased until about the 1970s, at which point it exploded
Temperature excursions above 8C accelerate degradation significantlyeach eight-hour period at room temperature equals roughly 32 hours of refrigerated storage in terms of potency loss
Methylcobalamin was administered to support nerve health, restoring sensation after 3 months
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