Lack of carnitine – Are vegetarians at risk?

Lack of carnitine – Are vegetarians at risk?
Often, plant plants are mentioned in the same case with diabetics and dialysis patients as prescribed for carnitine deficiency. Yes, in some places, vegetarians are at the forefront of groups at risk of carnitine deficiency, even before diabetics, dialysis patients, pregnant women, cancer patients and those receiving artificial feeding.

Because the body can produce L-carnitine itself, it is often called, but this self-adjustment does not cover the need in any way. Therefore, you must take the majority of the required L-carnitine with food. But this does not work with a vegetarian diet.

While meat contains a large amount of L-carnitine, beef is much more than pork, poultry, fish, dairy products, and vegetables, cereals and nuts are quite low in L-carnitine. As a result, some do not believe that vegetarians suffer from a massive lack of carnitine.

However, this is not the case, shown by millions of vegetarians throughout the world, the least of which is supplementation with L-carnitine, whose health is usually much better than that of most affected animals.

L carnitine – need
The carnitine requirements calculated from 70 kg of adults without self-synthesis should be 0.23 mg / kg of body weight / day. With food, an average of 32 mg per day is taken. Vegetarians consume around 2 mg per day. Of course, it depends on what you eat (see the table below: “Plants with L-carnitine”). It is stated that self-adjustment reaches approximately 16 mg per day, although it can be assumed that self-synthesis is very individual and, therefore, may be much greater.

At many points, it is now said that the need is at least 200 mg of smooth curves forskolin L-carnitine and can increase to 1,200 mg per day, depending on physical and mental stress.

In these pages it is said that the plant of the plant threatened with the lack of carnitine, on the other hand, on the other hand, it is observed that the meat is not less than 1000 mg, which is why it is taken. Carnitine as a dietary supplement.

Here, of course, doubts arise and are more similar to L-carnitine in any case as a dietary supplement for humans, although it is not really necessary, since long-term L-carnitine doses may also have defects of health,

L-carnitine can also be harmful.
First, L-carnitine is not considered an essential nutrient, precisely because one can assume sufficient self-synthesis. Second, there are also negative studies on L-carnitine, which specifically inhibit the use of the substance, for example. For example, those from 2013 were published in the New England Journal of Medicine. At the Cleveland Clinic, researchers explain why red meat can increase mortality and, conversely, a plant-based diet can protect against cardiovascular disease.

We have already reported several times:

Meat increases the risk of diabetes and heart disease.
Eat meat die before
Sudden cardiac death of red meat.
“Many studies have shown that the risk of atherosclerosis (number 1) is lower in vegetarians and vegetarians than in sperm, and that this can not be reduced just to reduce cholesterol and fat intake,” they wrote. the scientists of Cleveland.

The researchers found that after 24 hours of carnitine intake, either through a steak or a dietary supplement, some intestinal bacteria convert L-carnitine into a toxic substance called trimethylamine.

Trimethylamine is then processed into toxic TMAO (trimethylamine-N-oxide) in the liver. TMAO now flows through the blood through the body and promotes the formation of deposits in the walls of blood vessels, which in turn can cause heart attacks, strokes and premature death.

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