RE: Re: Molybdenum: deficiency, sources, heati ng f ood

[Guest guest]

> This answers a question I've had for quite a long time. Although, I'd

> like to confirm. I've been told that digesting (metabolizing?) meat

> increases the need for B vitamins. But meat contains a lot of them,

> then no need to take any extra? Do they get destroyed when meat is

> cooked? Is there any type of cooking when the B vitamins remain

> largely intact?

I don't believe that metabolizing meat increases the need for B vitamins,

per se, but some of the B vitamins are critical to some of the amino acid

conversions that take place in the liver. The homocystein to methionine

conversion is an example of this, but there are probably others as well.

Meat contains all of the b vitamins necessary to accomplish these

conversions as long as you are also regularly consuming the organs. Without

the organs, you'd at a minimum be deficient in folate. Cooking will destroy

some of the b vitamins depending on how long and how hot it's cooked. The

rarer the final product and the faster the cooking time, the less vitamin

destruction there is.