Wednesday, April 10, 2013

Does Carnitine From Red Meat Contribute to Heart Disease Through Intestinal Bacterial Metabolism to TMAO?

by Chris Masterjohn

New over at Mother Nature Obeyed, my take on the new Nature Medicine paper from Stanley Hazen's group at the Cleveland Clinic arguing that red meat causes heart disease through conversion of carnitine to TMAO:



Enjoy!

Read more about the author, Chris Masterjohn, PhD, here.

8 comments:

  1. Really enjoying this series Chris. Just a quick question about high-vitamin butter oil: what exactly is it? Is it just butter with the water removed? Why is it an oil rather than solid fat? Is it fermented? Is there anything in it that you couldn't get from just eating butter? Does it contain more of certain nutrients than butter? Thanks.

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  2. i lovee you chris masterjohn!!! marry me.

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  3. Release today from the same group: Intestinal Microbial Metabolism of Phosphatidylcholine and Cardiovascular Risk
    http://www.nejm.org/doi/full/10.1056/NEJMoa1109400

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  4. This article is enlightening the informative facts in making us observe the reality. It is highly efficient with in-depth information benefits for all its audience


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  6. What are your thoughts on TMAU?

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  7. Hey Chris, I was wondering if you had any thoughts on several recent studies which have linked consumption of red meat to the development of diabetes? Leading experts have theorized that it could have something to do with the high concentration of iron and nitrates found in deli meats, or it could also be abundant amount of saturated fat found in red meats. I would be interested in hearing your thoughts.

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  8. Carnitine is occurring naturally in red meat and it is also present in some bottled drinks that might be the cause of heart disease. The study of Justsavelives clinic shows that when carnitine is digested, it is turned into a compound known as TMAO, whose high levels can lead to heart attack and stroke.

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