When food lingers, especially those rich in sulfur-containing compounds (think onions, garlic, broccoli, eggs oh, the irony!), bacteria in your gut have more time to break them down, producing hydrogen sulfide gas
doi: Pickart L, Margolina A
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Castejon et al., 2021), oral and intravenous GSH (Cazzola et al., 2021), and sublingual and/or oral liposomal GSH administration (Schmitt et al., 2015