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MemberFebruary 7, 2023 at 8:18 pm05355
Yes, some of them I would chelate, some I would reduce (in acetate form), some don’t need to be chelated or reduced.
Are you suggesting that a micronutrient cannot be excessive in the chelated form? I have not heard that yet, but, if it is true, I would imagine it’s different for each micronutrient and depends on the chelation agent. Do you have any literature on this?