L-carnitine is an amino acid that is naturally present in our body … but also in red meat. However, American researchers have just discovered that L-carnitine is “the” responsible for cardiovascular diseases associated with the overconsumption of red meat. To put it simply: the L-carnitine in the steak you swallow is modified by bacteria in the intestinal flora. This then kicks off a series of chain reactions which pass through the liver and which end with “more cholesterol in the blood vessels” … and therefore more risk of cardiovascular disease.
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This isn’t the first time doctors have suggested that overconsumption of red meat may shorten life expectancy. But until now, it is the fats and the high salt content of some prepared meats that have been singled out as the only culprits. The study led by Dr. Hazen, of the clinic in Cleveland (Ohio), shows that the link between cholesterol and consumption of red meat is through L-carnitine and its transformation into trimethylamine oxide.
“We often think of trimethylamine as just an organic residue. But it has a very strong influence on the metabolism of cholesterol. Gold, the more cholesterol we have, the greater the risk of suffering from cardiovascular diseases, ”insists Dr Hazen, who admits to having reduced his weekly red meat consumption by 5 since he led this study.