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Does red meat raise or lower homocysteine?

Answered on November 20, 2016
Created November 17, 2016 at 7:11 AM

planet-based diets are deficient in B6, B12, and folic acid which incurs a raised level of homocysteine in the blood. Upon hearing this information, I would think a diet somewhat high in meat will be preventable of this condition. Then again, I discovered that red meat contains methionine that converts to homocysteine. At this point, I am now in a conundrum and don't know what exactly to make out of this.

Can anyone shed some knowledge on this issue? Is it a matter of meat/plant balance? Do only some red meats cause this condition?

Thank you!

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1 Answers

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96440612cf0fcf366bf5ad8f776fca84

(19473)

on November 20, 2016
at 02:26 PM

It doesn't matter. Red meat is high in B12. Other B vitamins such as B6, folate are needed to counter methionine. To do that eat liver and egg yolks, and skip some of the whites. Folic acid, B6, and B12 doesn't cause higher methionine, it helps get rid of homocysteine. If you've got an MTHFR disorder, supplementing with off the shelf B vitamins will cause higher levels of homocysteine as well as loads of health issues. But getting those B vitamins from egg yolks and liver will not (or you could pay more for "activated" AKA methylated B vitamins. It's cheaper and tastier to just eat egg yolks and liver every few days. Eat some bone broth once in a while too as the glycine and proline are good for us.

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