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Loss of water has a detrimental effect on the texture of fish muscle and it has been shown by Love (1975) that there is an inverse relationship between muscle toughness and pH, unacceptable levels of toughness (and water-loss on cooking) occurring at lower pH levels (Figure 5.3)

The math is not complicated once you understand the relationships, but a single miscalculation can lead to dramatically wrong doses

As such, they say almost all informed patients would choose to avoid them

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Most users avoid shaking because shaking harms some peptides