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Tableau 1--- Effets cliniques potentiels de niveaux élevés de GSH (gluthation)


Ralentissement du processus de vieillissement

Maladie de Parkinson

Maladie d’Alzheimer

Formation de cataractes

Dégénérescence de la macula

Cancers de vieillissement (ex: la prostate, le sein, etc.)


Système cardiovasculaire

Prévention des maladies du coeur

Prévention de l’apoplexie

Prévention de l’arthérosclérose

Régression de l’arthérosclérose

Prévention des lésions causées par

les perfusions

Système digestif

Inflammations intestinales


Intolérence alimentaire


Maladies infectueuses et immunologiques

Maladies antivirales (sida, hépatite, herpès, rhume, etc.)

Infections bactérielles

Certaines dysfonctions auto-immunitaires

Syndrôme de la fatigue chronique



Prévention du cancer

Supprime la croissance des tumeurs

Élimine les cancérogènes et les mutagènes

Retarde l’oxydation de l’A.D.N.

Prévention de l’émaciation

Réduction des effets inésirables de la chimio

et de la radiothérapie

Système pulmonaire

Désagrège le mucus (particulièrement la

fibrose cystique)


Bronchite chronique

Réduit l’effet du smog (note de l’auteur du présent article-2015)


Augmente la performance athlètique

Réduit le temps de récupération après un

effort physique

Réduit le cholestérol et l’oxydation du LDL


Détoxique dans certains cas de surdose (overdose)

Détoxique les substances dans la fumée de cigarette

et les gaz  d’échappement

Détoxique les polluants inluant les métaux lourds

et les pesticides (note de l’auteur: les produits d’entretien ménager et les cosmétiques)

Prévention d’une perte de l’ouie causée par la pollution du bruit

Tableau tiré du livre du Dr. Gutman, page 11, avec permission,

et notes personnelles:2015.

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    The milk used to make organic aged cheese must still heated, but far cooler and faster than in typical cheese-making or milk-pasteurization. To start the curdling process, the milk is heated to 72 ̊C for a brief 15 seconds and then cooled down to 5 ̊C. The thick, fatty casein proteins (which become cheese) separate from the water-soluble whey proteins. The whey is then forced through ceramic micro-filters that trap virtually all microbial elements, yielding a pure, clean product. The final liquid whey is dried to create a powder, and no fillers or chemical treatments are used.

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    Pound-for-pound, our low-temperature-processed whey is more impressive than any other single protein food. It provides all essential and conditionally essential amino acids, including the muscle- building glutamic acid, branch-chain amino acids, leucine, and cysteine, which play key roles in energy production, immune support and muscular development. It also contains bio-active cysteine (glutamylcysteine), which is missing in the typical diet and yet required by the body for vital metabolic and immune functions.

    The Richest Source of Naturally-Occuring Immune Factors

    Our whey has been lab-verified as containing all naturally-occurring immune factors intact, including serum albumin, immunoglobulins, alpha lactoglobulins, beta lactoglobulins, glucomacropeptides, glutamylcysteine and lactoferrin — virtually the same immune compounds that are found in human breast milk, responsible for providing the newborn with immune defenses against infections and disease. It contains two times more immunoglobulin G and three times more Lactoferrin than the average whey. The immunological properties of pasture-raised whey have been widely documented as beneficial for people of all ages, particularly people under increased metabolic stress such as athletes, people after injury, and the elderly.

    Lactoferrin: a multi-functional peptide with several physiological roles, including -Defense against microbial infections
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    Glycomacropeptides (GMP): a casein-derived peptide found in whey protein with beneficial functions including
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    -Support of beneficial gut bacteria (bifido bacterium)
    -A good source of branch chain amino acids (BCAA), which increases muscle energy, promote muscle buildup and prevent muscle wasting.

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    Immunoglobulins G (IgGs): the most abundant immunoglobulins in the body, with a distinct biological role of providing protection against pathogens. IgGs can bind to bacteria, viruses and fungi and protect the body by agglutination, immobilization and neutralization of their toxins. IgGs play an important role in the antibody response system. There are 4 IgG subclasses (IgG 1, 2, 3, 4), IgG1 being the most abundant. Each of the 4 IgGs has its unique biological role in the immune/antibody response to pathogens.

    Bovine Serum Albumin (BSA): an important source of glutamylcysteine – the most bio-active precursor for the body's master antioxidant, glutathione. Glutathione plays essential roles in virtually every immune-enhancing, anti-aging, and anti-cancer activity in the body.

Share your knowledge of this product. Be the first to write a review »

‘La vérité, c’est ce qui est utile.’---Bouddha


Petit préambule


Le glutation n’est pas une vitamine; c’est une protéine. Des trois acides aminés qui entrent dans sa composition, la cystéine est la plus importante car c’est probablement l’acide aminé le plus souvent en déficit.


Pour le Dr. John Pianto du Memorial Sloan Ketering Cancer Center de New York ‘c’est l’as des anti-oxydants’. En effet en plus de ses effets propres, il concourt à l’efficacité de deux enzymes très importantes pour l’équilibre de votre corps: la glutathion transférase et la glutathion peroxydase. De ce fait le glutathion se trouve nanti de grandes qualités puisque le Dr. Earl Mindell déclare:

1.Qu’il prévient la cataracte et la dégénéressence maculaire liée à             l’âge, les maladies cardio-vasculaires, le diabète et le cancer.

2.Qu’il aide à la guérison du cancer, à la désintoxication de l’organisme, l’efficacité du système immunitaire.

3.Qu’il retarde le vieillissement.


‘On ne peut littéralement survivre sans ce miraculeux antioxydant’

                                                                             ---Earl Mindell


‘Vous devez augmenter vos niveaux de GSH (glutathion) si vous voulez conserver votre jeunesse et vivre longtemps. De hauts niveaux de GSH (glutathion) sont associés à la santé et à la longévité. De bas niveaux laissent prévoir la maladie et une mort précoce.’

                                                        ---Jean Carper, STOP AGING NOW.



     Pour préserver le glutathion contenu dans les crucifères (choux et brocoli), dans certains fruits et légumes (avocat, fraise, tomate, pamplemousse, asperge) évitez les conserves ou la cuisson forte ou longue.


     Pour un bon fonctionnement de la glutatjion peroxylase associez à ces aliments du sélénium (noix du Brésil, poissons et fruits de mer, poivron rouge et ail).


     Pour augmenter dans votre organisme le recyclage du glutathion prenez de la vitamine C, des vitamines du groupe B, de l’acide lipoique.


     Comme le glutathion diminue avec l’exposition à des toxiques (pesticides etc…), la prise de certains médicaments qui sollicitent lourdement les mécanismes de détoxication hépatique (comme les traitements hormonaux chimiques etc…) et avec tous les phénomènes qui génèrent des radicaux libres, prenez soin de vous en vous accordant le droit de faire d’autres choix. Sinon prenez des suppléments de glutathion en attendant de mettre à exécution vos bonnes résolutions (glutathion réduit 1 à 2 gélules à 150mg.).


Et pour se faire plaisir avec le glutathion*


Cocktail fraise pomme

Salade de pamplemousse et d’avocat


Cocktail fraise pomme

Passez à la centrifugeuse : 500g de fraises, 2 pommes, 1 citron épluché.

Recueillez le jus et ajouter 2 c. à s. d’une boisson à l’anis (de préférence sans alcool) et 2 c.à s. de sucre.


Salade de pamplemousse et d’avocat

Coupez en deux, 2 pamplemousses roses et à l’aide d’une cuillère ôtez la chair en laissant la peau.

Coupez en cubes 2 avocats

Disposez l’avocat au centre et les quartiers de pamplemousse autour.

Nappez d’une vinaigrette légère (huile, vinaigre, sel, poivre).


*Tiré du livre:Les anti-oxydants, santé, bien-être et vitalité au quotidien du Dre. Line Martin, Éditions Harmonia, 2003, 128p., avec permission.

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