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Kojic Acid is naturally derived from the mushroom family, more specifically from fungi that are a strain called Aspergillus oryzae and go by another name, "koji." When these said fungi are fermented for the production of sake, which is the traditional Japanese rice wine, it is produced as a by-product
MCAS can also impact the digestive system, leading to nausea, diarrhea, constipation, bloating, abdominal pain, and intestinal cramping
The combination engages both upstream pathways at once, and published preclinical data suggests this produces greater GH elevation than either category alone
Sounds like science fiction, right
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