1. Why should I avoid caffeine with meals?
Caffeine should be avoided before, during and just after all meals due to the effect of caffeine on nutrient absorption including iron, calcium and B vitamins. Try to avoid caffeine for at least 1 hour and preferably 2 hours after each meal to ensure complete digestion. Make sure you look out for caffeine sources as they’re not just found in coffee! You’ll find caffeine in tea, chocolate, sports and energy drinks. As caffeine is not currently a requirement for Australian food labels, it is not always clear if a food or beverage contains caffeine. You will need to look at the label ingredients and for sources of caffeine such as guarana or ginseng.
2. What is Homocysteine and why do we measure it?
Homocysteine is the by-product of protein metabolism. It is an essential compound that is required for normal brain hormone production. However it is the excessive accumulation of Homocysteine that is dangerous. Homocysteine is used in conjunction with Folate, B6 and B12 for the production of your brain hormones such as adrenaline, dopamine and serotonin. If these vitamins are missing in your diet or are consumed in inadequate amounts, the levels of Homocysteine simply build up in the blood. Homocysteine is an independent risk factor for coronary heart disease and some experts say that it is a more accurate predicator than cholesterol for stroke or heart disease risk. A good Homocysteine level is under 7umol/L and an optimal level under 6umol/L.
3. How does caffeine influence my homocysteine levels?
Caffeine dials up the 2-homocysteine gene variants MTHFR-1 & MTHFR-2 therefore increasing the effects of poor Homocysteine metabolism and contributing to the effect of Homocysteine’s influence on your cardiovascular health.