2. Milk

In 1889, German biological chemist Ferdinand Heinrich Edmund Drechsel was the first to isolate lysine from the casein, the protein in milk. It was introduced in the United States as lysine hydrochloride in 1955. Milk products like the whole, reduced-fat, and skim milk varieties all provide approximately 0.7 grams of lysine per cup. Since 1970, adding lysine to animal feed is a common practice. Taking lysine is beneficial to an individual's health, but taking too much can increase cholesterol levels or cause gallstones. Lysine can also increase the toxicity of certain antibiotics.

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