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If you only eat the muscle of your steak, you’re missing out on an important health benefit.
My wife, who is from Uganda, likes to eat the connective tissue that holds the muscle to the bone.
“This is how food should be eaten,” she says. “Meat with fat and its connective tissue is much tastier!”
It’s also more nutritious because this tissue is a rich source of collagen.
Collagen and muscle meat differ in an important way: Muscle has more methionine while collagen has more glycine.
Let me show you why this matters to your health…
When you eat too much methionine and not enough glycine, you end up with high levels of an inflammatory amino acid in your Blood called homocysteine.
While some homocysteine is normal, high levels can be harmful.
And too much contributes to oxidation, inflammation, and aging.
Sadly, most doctors never test for it.
I first exposed the dangers of high homocysteine 20 years ago in my book The Doctor’s Heart Cure.
Homocysteine is an amino acid created when your body metabolizes proteins.
It’s a natural part of a process called methylation. But instead of being “recycled” within youR cells, there are times when poor nutrition, advanced age, and some prescription medications can make it spike and become inflammatory.
And that’s really bad news.
In one study, high homocysteine was 3 times more likely to cause a heart attack.1
But the part of your body that really takes a beating from elevated homocysteine is your brain. High homocysteine can lead to:
- Up to a 31% increase in dementia risk2
- Twice the likelihood of getting Alzheimer’s3
- Accelerated brain shrinking (atrophy)4
- A higher incidence of stroke, especially among patients with high blood pressure5
Some doctors question why I advocate testing fOr homocysteine when there is no available Big Pharma medication to treat it…
A recent study backs up why I tell my patients they need to take the test…
Researchers measured homocysteine levels in 1,257 older participants and followed them for five years. By then, 155 of them had died.
The research team found that for each 5 ㎛ol/L increase in a patient’s homocysteine – a minuscule amount less than a thousandth of a gram per liter – there was an all-cause mortality increase of 5%.6
And among patients with heart disease, mortality jumped 6-fold.7
I always encourage my patients to increase glycine as part of a healthy meat-based diet.
I also recommend that everyone over the age of 50 get their level tested. Request that your doctor do so. Or you can order a test online for less than $50, plus a small fee for a blood draw.
Anything above 10.4 mmol/L is abnormally high. I Try to get my patients under 7.
Reduce High Homocysteine
Here’s how you can lower homocysteine today:
1. Eat more collagen.
Your body produces collagen by itself. But here’s the problem… By your 40s, your body’s ability to produce collage drops about 25%. And production is cut in half by age 60.
The best way to increase collagen is with bone broth. One cup contains an incredible 5 to 12 grams per serving. Broth made from beef bones has more collagen than chicken bone broth. Another good source is bone marrow. This soft, spongy center of a bone has 500 mg of collagen per serving.
2. Increase levels of vitamin C.
Any food high in vitamin C will give your collagen levels a real boost. But most people don’t get nearly enough of this powerful nutrient.
Studies show that vitamin C helps the amino acids proline and lysine convert into collagen. On top of that, vitamin C also counteracts free radicals that contribute to premature collagen breakdown.8
I suggest you take at least 5,000 mg of vitamin C daily. This will give you enougH to produce the collagen necessary to lower homocysteine. I recommend you take liposomal-encapsulated vitamin C. This form allows for easy delivery and 98% absorption.
3. Keep levels in check with B vitamins.
Your body uses B vitamins to detoxify homocysteine and turn it into a harmless amino acid.
Most adults don’t consume sufficient B vitamins. Good food-based sources include pastured eggs, full-fat dairy, grass-fed beef and liver, shellfish and wild-caught salmon, leafy greens, and pastured poultry.
But it’s hard to get what you need from diet. Supplement with:
To Your Good Health,
Al Sears, MD, CNS
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References:
- Stampfer M. “A prospective study of plasma homocysteine and risk of myocardial infarction in US physicians.” JAMA. 1992;268(7): 877–881.
- Smith A, et al. “Homocysteine and dementia: An International Consensus Statement.” J Alzheimers Dis. 2018 Feb 20;62(2):561–570.
- Seshadri S, et al. “Plasma homocysteine as a risk factor for dementia and Alzheimer’s disease.” NEJM. 346(7):476–483.
- Smith A, et al. “Homocysteine-lowering by b vitamins slows the rate of accelerated brain atrophy in mild cognitive impairment: a randomized controlled trial.” PLoS ONE. 2010;5(9).
- Zhao M, et al. “Homocysteine and stroke risk.” Stroke. 2017 May;48(5):1183-1190.
- Xhang Z, et al. “Homocysteine and the risk of cardiovascular events and all-cause death in elderly population: a community-based prospective cohort study.” Ther Clin Risk Manag. 2020 May 22;16:471–481.
- Nygard O, et al. “Plasma homocysteine levels and mortality in patients with coronary artery disease.” NEJM. 337(4):230–236.
- Juliet M, et al. “The Roles of Vitamin C in Skin Health.” Nutrients. 2017;9(8): 866.
