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What to Expect Over Time Weeks 12: Decrease in inflammation and discomfort Early improvements in digestion and gut comfort (oral form) Weeks 36: Improved tissue repair and mobility Enhanced recovery and energy levels Weeks 612+: Long-term improvements in joint, tendon, and muscle strength Sustained gut health and systemic support Results vary depending on condition, severity, and consistency of use
Patients should consider temporarily reducing intake of high-sulfur foods, including: Red meat, poultry, and eggs Dairy products (milk, cheese, yogurt) Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, cabbage) Allium vegetables (garlic, onions, leeks) Legumes and certain nuts Protein supplements, particularly whey-based products Rather than eliminating these nutritious foods entirely, patients can moderate portions and observe which specific items trigger symptoms
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