Choline & Carnitine connection to Body Odor (TMAO)

Eggs and Choline: Something Fishy



DESCRIPTION: Too much choline, a compound concentrated in eggs and other animal products, can make bodily secretions smell like rotting fish and may increase the risk of heart disease due to conversion in the gut to trimethylamine.


Carnitine, Choline, Cancer and Cholesterol: The TMAO Connection



DESCRIPTION: Expanding on the subject of my upcoming appearance on The Dr. oz Show, a landmark new article in the New England Journal of Medicine shows that choline in eggs, poultry, dairy and fish produces the same toxic TMAO as carnitine in red meat, which may help explain plant-based protection from heart disease and prostate cancer.


Trimethylamine is a product of decomposition of plants and animals. It is the substance mainly responsible for the odor often associated with rotting fish, some infections, bad breath and can be a cause of vaginal odor due to bacterial vaginosis. It is also associated with taking large doses of choline and carnitine.

Trimethylaminuria is a genetic disorder in which the body is unable to metabolize trimethylamine from food sources. Patients develop a characteristic fish odour of their sweat, urine, and breath after the consumption of choline-rich foods.
http://en.wikipedia.org/wiki/Trimethylamine


Ways of reducing the fishy odor may include:
Avoiding foods such as egg yolks, legumes, red meats, fish, beans and other foods that contain choline, carnitine, nitrogen, sulfur and lecithin.
http://en.wikipedia.org/wiki/Trimethylaminuria



Woman Heals Her Body of Fishy Odor With Fruits and Vegetables
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