The TMAO Connection

There are more bacterial cells in our gut than there are human cells in our entire body and those microbiotas serve as a filter for what we eat. Our metabolism and absorption of food occur through this filter of trillions of bacteria. "Indeed, a sobering fact is that Homo sapiens DNA is estimated to represent less than 10% of the total DNA within our bodies."

When we eat red meat, poultry, fish, eggs, liver, milk, and cheese we can promote the growth of the microbiome that changes the Choline and L-Carnitine in these foods into trimethylamine (TMA), which can oxidize into TMAO which can cause major damage to our arteries. Which in turn increases our risk of heart attack, stroke, cancer, and death.

An article in the New England Journal of Medicine shows that choline in the above-mentioned animal products "produces the same toxic TMAO as carnitine in red meat - which may help explain plant-based protection from heart disease and prostate cancer."

Unlike carnitine, we do need to take in some choline in our diet and that can be found in many vegetables (such as broccoli and broccoli sprouts), fruits, beans, peas, lentils, nuts, and seeds.

So taking in choline with high fiber foods like collard greens, potatoes, bananas, chickpeas, spinach, swiss chard, shitake mushrooms, sunflower seeds, turmeric, cabbage, bok choy, and kidney beans will boost your benefits, and reduce your risks of diseases like heart attack, stroke, and cancer, it's a win-win.

Reference-

Tang, W.H. Wilson & Hazen, Stanley L. (2014).
The Contributory Role of Gut Microbiota in Cardiovascular Disease.

Tilg, Herbert & Moschen, Andrew R. (2015).
Food, Immunity, and the Microbiome

Greger, Michael, MD. (2013).
Carnitine, Choline, Cancer & Cholesterol: The TMAO Connection