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Sources:
Micronutrient status and intake in omnivores, vegetarians and vegans in Switzerland
https://pubmed.ncbi.nlm.nih.gov/26502280/
Vitamin B6 Sources:
https://ods.od.nih.gov/factsheets/VitaminB6-HealthProfessional/#en1
Alpha-Linolenic and Linoleic Fatty Acids in the Vegan Diet: Do They
Require Dietary Reference Intake/Adequate Intake Special Consideration?
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835948/#:~:text=The%20most%20abundant%20n%2D3,%2C%20and%20chia%20%5B18%5D.
Effect of L-carnitine supplementation on the body carnitine pool, skeletal muscle energy metabolism and physical performance in male vegetarians
https://pubmed.ncbi.nlm.nih.gov/25612929/
Carnitine status of lactoovovegetarians and strict vegetarian adults and children
https://pubmed.ncbi.nlm.nih.gov/2756917/
Pharmacokinetics of L-Carnitine
https://link.springer.com/article/10.2165/00003088-200342110-00002
Vegans adults not consuming dietary carnitine not reaching nutritionally significant lower levels:
https://pubmed.ncbi.nlm.nih.gov/2756917/
Coenzyme Q10 Contents in Foods and Fortification Strategies:
https://www.tandfonline.com/doi/abs/10.1080/10408390902773037
Effect of conjugated linoleic acid on blood inflammatory markers: a systematic review and meta-analysis on randomized controlled trials
https://pubmed.ncbi.nlm.nih.gov/29288248/
Association between meat intake and mortality due to all-cause and major causes of death in a Japanese population
https://pubmed.ncbi.nlm.nih.gov/33320898/
Sources used in other videos:
Sweet potatoes have a baseline conversion ratio of about 13:1
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2854912/
Bioconversion of dietary provitamin A carotenoids to vitamin A in humans
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2854912/
The potential health benefits of taurine in cardiovascular disease:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2586397/
Taurine concentrations in the diet, plasma, urine and breast milk of vegans compared with omnivores:
https://pubmed.ncbi.nlm.nih.gov/3676193/
Plasma and urine taurine levels in vegans:
https://pubmed.ncbi.nlm.nih.gov/3354491/
Effect of creatine supplementation during resistance training on lean tissue mass and muscular strength in older adults: a meta-analysis:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5679696/
Cooking meat converts some creatine to creatinine:
https://pubmed.ncbi.nlm.nih.gov/24062331/
Oral creatine monohydrate supplementation improves brain performance: a double-blind, placebo-controlled, cross-over trial:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1691485/pdf/14561278.pdf
Carnosine and anserine homeostasis in skeletal muscle and heart is controlled by β-alanine transamination:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5009790/pdf/TJP-594-4849.pdf
Changing to a vegetarian diet reduces the body creatine pool in omnivorous women, but appears not to affect carnitine and carnosine homeostasis: a randomised trial:
https://pubmed.ncbi.nlm.nih.gov/29569535/
BIOSYNTHESIS AND DEGRADATION OF CARNOSINE AND TURNOVER RATE OF ITS CONSTITUENT AMINO ACIDS IN RATS:
https://www.jstage.jst.go.jp/article/jnsv1973/26/2/26_2_127/_pdf/-char/en
Physiology, Cholesterol:
https://www.ncbi.nlm.nih.gov/books/NBK470561/
Identification of UBIAD1 as a novel human menaquinone-4 biosynthetic enzyme:
https://pubmed.ncbi.nlm.nih.gov/20953171/
Intake of fermented soybean (natto) increases circulating vitamin K2 (menaquinone-7) and gamma-carboxylated osteocalcin concentration in normal individual:
https://pubmed.ncbi.nlm.nih.gov/10874601/
The contribution of vitamin K2 (menaquinones) produced by the intestinal microflora to human nutritional requirements for vitamin K:
https://pubmed.ncbi.nlm.nih.gov/8198105/
Intake of fermented soybean (natto) increases circulating vitamin K2 (menaquinone-7) and gamma-carboxylated osteocalcin concentration in normal individuals
https://pubmed.ncbi.nlm.nih.gov/10874601/#:~:text=in%20normal%20individuals-,Intake%20of%20fermented%20soybean%20(natto)%20increases%20circulating%20vitamin%20K2%20(,J%20Bone%20Miner%20Metab.
Review: Taurine: A “very essential” amino acid
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3501277/
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