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The best sources of L-carnitine are: Beef: 139 to 143 mg per 3.5 ounces (oz), or 100 g Pork: 25 to 61 mg per 3.5 oz (100 g) Chicken: 13 to 34 mg per 3.5 oz (100 g) Cows milk: 40 mg per 3.5 oz (100 g) Hard cheese: 3 mg per 3.5 oz (100 g) Interestingly, food sources of L-carnitine have a greater absorption rate than supplements

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Learn why this characteristic appearance is expected, how it differs from peptide products, and why its laboratory documentation is different in our comprehensive Research Library article, 5-Amino-1MQ Explained: Why it's orange and why it isn't a peptide

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Its proponents report that adding GIP provides a more comprehensive approach to managing diabetes and obesity