GLUTATHIONE: The Super Antioxidant

GLUTATHIONE: The Super Antioxidant 

Eating foods rich in glutathione can support health and immune function. It is a detoxifying anti-oxidant and one of the most powerful anti-cancer agents. 

Glutathione is a type of sulphur based chemical, a “thiol”, known to have a strong odour, such as that of garlic. It has a wide range of use in protecting, regulating and maintaining the cells in the human body. It also aids blood sugar balance, free radical neutralisation and protein synthesis. Under normal circumstances most people can produce their own glutathione from the amino acids glutamate, cysteine and glycine, but during illness, stress, drug therapy and immune suppression the glutathione levels are significantly reduced. Without adequate levels of amino acids in the diet it is possible to become deficient in glutathione. The safest and easiest method to increase these levels is through nutrition. 

Easily absorbable glutathione is available from the following foods: Asparagus, avocado, raw eggs, garlic, onions, curcumin (turmeric), sprouts, walnuts, broccoli, tomato, cinnamon, meat, peas, mayonnaise – and many others. 


Can it be long before garlic is prescribed on the NHS? This week, another study extolling the wonder effects of this simple bulb was published, this time suggesting that, eaten raw, it could nearly halve the risk of lung cancer. The study, conducted in China, follows a long line of scientific papers that have indicated garlic can prevent the common cold, reduce high blood pressure, lower cholesterol, kill off E. coli and more or less raise the dead from their graves. 

It was not that long ago that many in this country viewed garlic – cooked or raw – with deep suspicion, an ingredient that summed up all the worst aspects of Johnny Foreigner. The first generation of holidaymakers to Benidorm in the 1950s and 1960s were known to take over the kitchens of their Spanish hotels in order to cook shepherd’s pie and rice pudding, so appalled were they with everything “swimming in garlic”. When Sir Terence Conran started selling garlic-crushers in Habitat in the late 1960s, to cater for the disciples of the Mediterranean cookery writer Elizabeth David (whose signature recipe was chicken with 40 cloves of garlic), he claimed he was the first to do so in Britain: “You couldn’t buy garlic, so there was no point in a garlic press”,he said. (from the Telegraph)