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Plant-based protein options serve as valuable alternatives or supplements, particularly for patients following vegetarian or vegan diets: Legumes (lentils, chickpeas, black beans) provide 1518 grams per cooked cup Tofu and tempeh offer 1020 grams per serving with good digestibility Quinoa and other whole grains contribute complementary protein Protein powders (whey, casein, pea, or soy-based) can help patients meet targets when solid food intake is limited Patients should experiment with various protein sources to identify those best tolerated during different treatment phases, recognizing that preferences may shift as side effects evolve

Early losses often reflect water weight and reduced caloric intake

However, extending too long delays reaching therapeutic doses and frustrates patients seeking faster results

Tripeptide: Glycine, Cysteine Glutamate