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Originally posted by kaylaluv
reply to post by Julie Washington
So, the 100 degree lecithin mix doesn't inactivate the Vit C with the heat?
Originally posted by blackangel13
So i was just sitting here eating supper with the CBS evening news on in the background and they had a story how certain foods, like red meats and eggs, were linked to heart disease in a new study. As they were going into the details about it they said that those foods contained high amounts of lecithin and that the lecithin reacted with bacteria in the gut that would then create "TMAO"s, these TMAOs would then travel through the arteries and cause blockages that could then lead to a major cardiac event.......
guess i'm screwed as i take lipo vita c and am on the atkins diet right now (meat and eggs), so i'm getting slammed with lecithin, guess i'm going to die soon
The human body mobilizes lecithin, cholesterol and some one dozen other major molecules and minerals IN RESPONSE to inflammation, oxidative stress and free radical tissue injury. Lecithin may be a marker but certainly not a trigger. 50 years of research upholds lecithin's importance in heart health. To conjecture, otherwise, is highly misleading. Pedestrian thinking for persons occupying such a nice building.
The correlation between betaine oxides and heart disease can have three causal relationships: 1) the oxides cause heart disease, 2) heart disease causes choline oxidation, or 3) something else causes both. Presumably, the statistics rules out the fourth possibility that there is no causal relationship at all.
One: TMAO (trimethylamine oxide) causes heart disease
Two: heart disease causes TMAO
Three: something else causes both.
Other possibilities for consideration…
4. Activation of peroxisomal metabolism.
5. Cytokine induction by pre-existing inflammatory process.
6. Suppression of phagocytosis and other modulations of immune function by fatty acid peroxides.
7. Decreased dismutation of TMAO by decreased ascorbate? (like nitrosamine dismutation)
The meat-will-kill-you brigade was out in full force last week. This time, the media frenzy and exaggerated headlines were the result of research being published in the journal Nature Medicine.
The article is caled, Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis.
Translation: When gut bacteria process L-carnitine, which is found in red meat, it leads to hardening of the arteries.
Based on that title and the claims made in the article, perhaps extreme headlines are justified?
Well, let’s take a look at the headlines, the basic premise, and how some thought leaders have interpreted the research. Hopefully, this article will provide you with some insights and the proper starting point for you to continue to looking into the issue if you wish.
Even if the Internet is robbing you of our ability to focus, it’s worth following along just to cut through this round of BS and in order to better recognize the next round, which is sure to come.
Yes, and just in case people aren't looking into the money-trail that Colpo sniffed out...here is a patent application that lists three of the study's authors as inventors: www.ipaustralia.com.au... If there is a "well-known connection between red meat and heart disease" plus they can link TMAO in the blood as a predictor...their patent would be extremely lucrative.