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Carnitine/lecithin heart disease link (Cleveland Clinic)

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Carnitine/lecithin heart disease link (Cleveland Clinic)

Postby FrankXC1 » Wed Apr 10, 2013 9:44 am

Hi,

I just read a summary of a study by the Cleveland Clinic (http://www.cleveland.com/healthfit/inde ... gy_dr.html) published this week by Dr. Hazen's group linking carnitine to the production of TMAO by gut bacteria of non-vegans. TMAO has been found to be a 10x stronger predictor of heart disease than cholesterol in a previous study, which had also shown that lecithin increases TMAO production.

Both lecithin and carnitine are contained in Perpetuem, and carnosine, which shares some functionality with carnitine but is not a subject in the Cleveland study, is contained in Heed. http://www.livestrong.com/article/49375 ... carnitine/

My question is how much of these additives are in Perpetuem and Heed, as compared to, say, juicy steak, and how Hammer Nutrition is evaluating the Cleveland findings. Personally, as a regular Heed user, I might prefer a version of Heed without carnosine since it appears that the potential negative side effects may not be fully understood to outweigh any positive effects.

Appreciate your thoughts on this.

Frank
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Re: Carnitine/lecithin heart disease link (Cleveland Clinic)

Postby levi-hoch » Wed May 22, 2013 9:09 am

Dear Frank,

Steve Born recently posted a response to this question on our Blog: L-Carnitine – Is It Good Or Bad For Your Heart? This explains our position on this situation. I hope the information thoroughly answers your questions.

L-carnitine levels in foods (per 100 grams)
Lamb – 190 mg
Beef – 94 – 145 mg
Pork – 28 mg
Poultry and Seafood – 1.6 – 6.4 mg

L-carnitine in Hammer Nutrition products
Mito Caps – 125 mg/capsule
Perpetuem – 25 mg/scoop
Perpetuem Solids – 6 mg/tablet
Sustained Energy – 16.6 mg/scoop

Please let us know if you have additional questions or concerns.

Regards,
Levi
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