Homocysteine levels may be linked to COVID-19 outcomes.

September 22nd, 2020 | No Comments | Blog

  1. Homocysteine is an amino acid made in our bodies after eating meat, fish, and dairy products. Vitamins B6, B12, and folic acid are needed to create homocysteine.
  2. High levels of this amino acid have been connected to atherosclerosis, blood clots, strokes, and Alzheimer’s disease.
  3. New research suggests that there may be a correlation between homocysteine levels and COVID-19 disease progression. Patients with increased lung complications from the virus had elevated levels of homocysteine, which was found to be predictive of lung imaging projection above 10.58 upsilon mol/L
  4. My esteemed friends and colleagues, Dr. Richard and Greg Kunin have long had a natural formula to lower homocysteine levels; aiding in the prevention of oxidative stress as well as cardiovascular disease, diabetes, and fatty liver.
  5. Take a look at their OlaLoa drinkable supplements here.
  6. Read Dr. Kunin’s article on this important key to heart attack, stroke, and cancer here.
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