Page 17 - Fall2012

Figure 1: SYNERGY BETWEEN METHIONINE, B VITAMINS, CHOLINE, AND GLYCINE 1-3

The figure presents a simplified model of the synergy between methionine, B vitamins, choline, and glycine. See
text as well as Figure 2 for a more detailed view.
A. Excess methionine from muscle meats, in the absence of protective nutrients, generates homocysteine, a toxic
byproduct that may contribute to vascular disease.
B. With adequate B vitamins and choline, found especially in organ meats and egg yolks, methionine will not
generate excess homocysteine, but it may lead to excessive methylation, a breakdown of cellular communica-
tion, and depletion of glycine, all of which may contribute to the negative consequences of aging. See text as
well as Table 2, Table 4, and Table 5 for additional sources of protective nutrients.
C. Adequate glycine from gelatinous materials such as bones, skin, and other connective tissue, works together
with B vitamins and choline to prevent excessive methylation and to ensure adequate conversion of methionine
to glutathione. This in turn ensures that methionine will be used for proper cellular communication and as part
of the cellular defense against oxidants and environmental toxins.

Table 1. PROPORTION OF TOTAL PROTEIN AS METHIONINE IN SELECTED FOODS 23

Animal Foods Plant Foods
Salmon 3.0% Cashews 1.8%
Chicken Breast 2.8% Walnuts 1.6%
Liver 2.7% Kidney Beans 1.5%
Hamburger 2.6% Tofu 1.3%
Whole Egg 2.6% Almonds 0.9%
Milk 2.3% Lentils 0.8%

Animal products have a higher percentage of their total protein as methionine than plant products. Although not
shown in the table, they also contain much more protein per unit of weight or volume. The main sources of methionine
in the diet, then, are milk, eggs, fish and meat. Although liver and egg yolks provide methionine, they are also rich in
nutrients that cooperate with methionine to render it safe and effective (see the main text as well as Table 2 and Table
4). Muscle meats, by contrast, including fish, are rich in methionine but poor in key cooperative nutrients.

Wise Traditions FALL 2012 FALL 2012 Wise Traditions 17

101665_text.indd 17 9/14/12 1:33 AM