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Processing of eggs, milk, and meat Eggs lose 0%, 19%, 239%, 1147%, and 1050% folate, resp., due to poaching, scrambling, boiling, frying, and baking 92,100,102,104,162,329,375,376,382,383,443

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BPC-157 and TB-500 (Thymosin Beta-4) were both specifically named in this reclassification

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