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We discuss what these developments actually mean for patients, why accessnot innovation alonewill determine the future of obesity medicine, and how the OTP community continues to play a critical role in shaping this landscape
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The bioavailability of L-Carnitine from food in individuals adapted to low carnitine diets (i.e., vegetarians) is higher (66%-86%) than in those adapted to high carnitine diets (i.e., regular red meat eaters
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