Glutathione is your body's strongest anti-oxidant. It is also your strongest detoxification molecule and your protein repair. It is very import to protect your proteins from oxidative attack.
There are 3 phases to the human detoxification system:
The biggest reason the transport system breaks down is inflammation, especially in the gut.
Some ways the system breaks:
- Not enough glutathione (can't make it or don't eat of it)
- A methylation disfunction
- Environmental exposures that cause oxidative consumption (use it up faster that you restore it)
- Environmental inflammation which turns down your synthesis
Challenge Tests for measuring body burden for exposure to mercury do not really do that.
Liver is so important, it is worth the time to watch the 3 hours of videos in this post on how to detoxify for mercury. The pathways to detoxifying are the same for biological toxins.
Food sources of glutathione says:
Milk thistle is an excellent source of the antioxidant compound silymarin. Silyarmin helps to prevent the depletion of glutathione in the liver. Glutathione is necessary for the liver to detoxify harmful substances. If the liver is damaged, glutathione concentrations are substantially reduced. In turn, the liver becomes more susceptible to further damage, making glutathione a vital element in the health of the liver. Cumin also has the ability to increase glutathione tissue levels. Cumin acts as a binding agent, elevating glutamate-cysteine complexes during gene expression.
Processing and cooking fruits and vegetables destroys glutathione. The best sources are asparagus, potatoes, peppers, carrots, onion, broccoli, avocados, squash, spinach, garlic, tomatoes, grapefruit, apples, oranges, peaches bananas and melon.
Selenium is an important co-factor for the enzyme form of glutathione. Cereals, oats, Brazil nuts, walnuts, legumes, tuna, beef, poultry, cheese, eggs will help promote the production of glutathione.
Alpha lipoic acid, or ALA, promotes the synthesis of glutathione. Foods rich in alpha lipoic acid include: spinach, tomatoes, peas, Brussels sprouts, rice bran and mayonnaise. Eating these foods increases the bioavailability of this important antioxidant.