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Common Food Sources of L-Carnitine: Beef: Approximately 80 to 90 mg per 100 grams Pork: Around 25 to 30 mg per 100 grams Fish: Roughly 5 to 10 mg per 100 grams Chicken: About 3 to 5 mg per 100 grams Milk and Dairy: Around 2 to 3 mg per 100 ml Individuals who follow vegetarian or vegan diets often have lower L-carnitine levels because plant-based foods contain very little of it

Anticoagulants Dissolve Blood Clots via Inhibiting Coagulation Anticoagulants thin blood by dissolving blood clots and/or by promoting anticoagulant factors in the body

The BAC limit is 0.08% or higher

Treat blend-specific claims as inference from the component data, not proven blend outcomes

D.IaccarinoG.FattorussoR.SorrientoD.CarannanteC.CapassoD.et al (2005)

You will receive a certificate at the end of the course confirming that you have completed it, which you can download and print