For most people exploring peptides for GI applications, the practical starting point is BPC-157 oral, 250 to 500 mcg daily, with KPV 500 to 1,000 mcg added for the inflammatory component
MT-I (afamelanotide), not MT-II
A comparison of retention of folic acid and 5-methyl-THF used for fortification of flour during the noodle-making and the following boiling showed a very low, no significant losses in folic acid during both processes whereas a loss of 28% was found during the noodle-making, compared to fortified flour, and that of 57% during the noodle boiling, compared to fresh noodles, was observed when 5-methyl-THF was used as the fortificant
Unfortunately, this molecule is depleted every time you are exposed to environmental toxins, which lets face it, in todays world is daily even with individual efforts to avoid what we can