L-Lysine amino acid
Lysine is one of the eight essential amino acids. The human body cannot produce this amino acid itself, so it must be absorbed through food. The recommended adult dose is 30 mg per kilogram body weight.
Because animal proteins in particular are rich in lysine, the intake of lysine in vegetarians and vegans may be insufficient.
Meat, poultry, fish, eggs, dairy, legumes and wheat germ are especially sources of lysine.
Springfield L-Lysine is produced by fermentation and is from a natural plant source.
Amino acids are the building blocks of the proteins and protein-like substances in our body and have many indispensable functions.
Directions of use
2 to 3 times a day a level measuring scoop* (approx. 1 gram). Half an hour before a meal.
Dissolve in a liquid such as water or (fruit) juice. Do not take with milk products.
*Measuring scoop included in the package.
Do not exceed the recommended daily intake/dose.
Food supplements should not be used as a substitute for a varied and balanced diet and healthy lifestyle.
Keep out of reach of young children.
Store in a cool, dry place away from direct sunlight and heat.
Interactions and warnings
Do not combine with antibiotics of the aminoglycoside type (amikacin, gentamycin, neomycin, tobramycin). The combination may increase the risk of kidney damage from these antibiotics.
Do not take simultaneously with medicines containing levodopa (preferably 1 hour apart). Amino acids can reduce the absorption of levodopa.
Suitable for vegetarians and vegans.
Use with caution in kidney disease.
Do not use during pregnancy or breastfeeding, as the safety of lysine as a dietary supplement has not yet been established.
Frequently Asked Questions (FAQ)
Do you have a question? Send an email to firstname.lastname@example.org – we are happy to inform you!
L-carnitine is a vitamin-like substance. From a vegetable source, suited for vegetarians.
Springfield’s L-Glutamine is of high quality and manufactured to strict standards. L-glutamine is the most abundant amino acid and is involved in many processes. Most tissues and cells in the body are able to make glutamine themselves.