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Egg yolks contain significant amounts of sulfur compounds, and the hydrogen sulfide they produce during digestion is substantial
Ikonomidis I, Pavlidis G, Thymis J, Birba D, Kalogeris A, Kousathana F, Kountouri A, Balampanis K, Parissis J, Andreadou I, Katogiannis K, Dimitriadis G, Bamias A, Iliodromitis E, Lambadiari V
doi:10.1002/oby.22794 Wilding JPH, Batterham RL, Calanna S, et al
The MHRA's product information indicates that gastrointestinal adverse reactions are most frequent during the initial titration period
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