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Revisiting the formation of a native disulfide bond: consequences for protein regeneration and beyond

Chen H, Chen H, Nan S, Liu H, Chen L, Yu L

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Low fat dairy products, despite mild protein being broken down to purine, likewise seem not to contribute to gout risk (and may even be protective).5 Certain carbohydrates, such as oatmeal, wheat germ, and bran have moderate purine content but have not been shown to be significant gout risk factors