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May your reconstitutions stay sterile, your concentrations stay accurate, and your protocols stay consistent.

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

10.1016/j.cbi.2010.07.004

Combined with the thermogenic effects of caffeine and theobromine, your body shifts toward using stored fat as fuel during workouts

Glycine propionyl-l-carnitine is created through binding of the amino acids glycine and propionyl-L-carnitine (PLC)