L-Carnitine, Nutrient In Red Meat, Linked With Heart Disease

Does red meat cause heart disease? Who knows? There are associations between high red meat consumption and heart disease, but there could be reasons for that correlation — it’s not so simple to proclaim or even implicate that “Red meat causes heart disease.”

All this article does (http://huff.to/10LnQiP) is give a molecular pathway to explain how L-carnitine could, hypothetically, harden your arteries. Whether it’s a dietary darth vader for your heart, in vivo, for a person eating a nice filet mignon once per month or even once per week as a part of a normal dietary mix of veg/fruit, is not explored at all. In fact, another weakness in this article is that they talk about high consumption of red meat, but don’t say what “high consumption” even means.

The more worrisome part to me is that the mice given the same kind of supplements we sell in, quote, health food stores produced hardening of the arteries — not some metabolic bi-product that could have a downstream effect if all the variables of all their theories turn out to be correct. Actual hardening of the arteries, to the tune of double, 2x, twice, 100% more actual arterial effects. … “We saw that carnitine supplements doubled the rates of atherosclerosis in the mice”

I think that if we just ate food, and ate small, the impact of the carnitine on actual artery hardening might not be an issue. But again, that study hasn’t been done.
Read the Article at HuffingtonPost