So what is homocysteine? Homocysteine is an amino acid in your blood that you get mostly from eating meat. High levels are linked to the early development of heart disease and it’s also associated with low levels of vitamin B6, B12, and folate.
Don’t eat your salad first!
In the 1930’s, Dr. Kouchakoff, a researcher at the Institute of Clinical Chemistry discovered the affects of cooked food on the body. The higher the cooking temperature of food, the greater the bodies immune response. The body reacts the same to cooked foods as it does to foreign bodies; releasing more white blood cells. If the food isn’t cooked, then there is no response in the body.
The more the food is cooked, the greater the breakdown of nutrient value and structure. Overcooking food nullifies the benefits of the nutrients causing them to be unrecognizable and creating an immune response.
When meat is overcooked, the vitamin B6 is destroyed. Vitamin B6 is crucial to converting homocysteine to an amino acid that is helpful instead of harmful. Overcooking meat breaks down vitamin B6 which could lead to heart disease.
To avoid the breakdown of nutrients, food should be cooked at 200 degrees F or less. Eating raw foods with cooked foods neutralizes the negative effects of the cooked food.
So eating raw foods, such as salad or other raw vegetables, with cooked meat can potentially counteract any negative effects.
But a supplement, such as TRI-B, taken with each meal that has meat can potentially prevent any harm from eating overcooked meat. TRI-B has vitamin B6, vitamin B12, and folic acid that keeps homocysteine from harming the body and possibly preventing heart disease.