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Using gene sequencing methods, Lenders et al (26) analyzed the glutamine content of proteins in foods reported in the Nurse’s Health Study and found that the glutamine content of proteins in beef and skim milk was 1.2% and 2.8%, respectively, whereas that in white rice, soy (tofu), and hen’s egg equaled 1.2%, 6.0%, and 5.6 %, respectively

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Each dot represents one participant (one biological replicate), using the geometric mean IC80 (Y axis) and time to rebound in weeks (X axis) for one participant