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Comparative Analysis of Carnitine Content in Foods An analysis that compares the carnitine content of various food groups shows that red meats (beef and lamb in particular) are the most abundant sources, followed by milk, fish, and chicken, while all the plant foods have rather low amounts of carnitine

If your levels are already normal, adding more will not create extra energy your body cannot use

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Lactate indices as predictors of in-hospital mortality or 90-day survival after admission to an intensive care unit in unselected critically ill patients