Hi there this is Monica Reinagle and you're listening to the nutrition

Divas quick and dirty tips for eating well and feeling fabulous.

I heard from several of you this week asking me to weigh in on the recent findings on red meat, carnitine, and heart disease. I'm sure you've seen the headlines and maybe you heard a 90 second summary on the

evening news. Even my dad who is not in the habit of emailing me about

nutrition news forwarded me a link to the story. But before we simply conclude that red meat

causes heart disease, let's take a closer look at what the researchers found and

the implications for your

long-term health.

First off, what exactly is carnitine

and what is it doing in our meat?

Well, carnitine is a naturally occurring compound

that's found in a wide variety of foods.

Beef is by far the most concentrated source.

In fact, that's how carnitine gets its name.

Carnay is Latin for meat.

But you'll also find carnitine in pork, chicken, fish, dairy products, and even soy.

In fact, Tempe, which is a fermented soy food, has about four times as much carnitine as chicken. That said, meat eaters

typically consume a lot more carnitine than vegetarians or vegans. And obviously

those who eat the most red meat have the highest intake of carnitine.

So why does this matter?

Well it all has to do with what happens to that carnitine when it gets to your gut.

Your large intestine or colon

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