On Sat, 25 Sep 1999, matesz wrote:

> Btw:  Red meats, esp. liver, are great sources of the B-vitamins which are
> believed
> to help lower homocysteine  levels (B-3, B-6, B-12). Anyone for pâté foie
> gras?

Red meats other than liver, e.g., muscle meats, are *poor*
sources of b-6 and folate, but high in methionine, which is the
precursor of the homocysteine.  A person whose intake of red
meats consists primarily of steaks and chops would probably not
be in a good place, as far as homocysteine is concerned.

The details matter.

Todd Moody
[log in to unmask]