4/30/2007 B. Ingham 2The greatest loss in fat content is seen when high-fat ground beef is cooked, either pan-fried or broiled. The amount of fat in a meat patty prepared from 27% fat ground beef may decrease from 35 grams to 18 grams when broiled; slightly more fat is retained on pan frying (20 grams).lightly more fat was lost from ground beef cooked as crumbles. Further warm water (150Â°F) rinsing of the crumbles was effective in removing about half of the fat still left in the crumbles after cooking and blotting, producing very similar final fat amounts in all three types of ground beef.
A fatty substance called myelin is essential for the formation of these sheaths. Vitamin B12 plays a significant role in the synthesis and maintenance of myelin. The neurological problems caused by vitamin B12 deficiency later in life are due to the damage caused to the myelin sheath. The actual mechanism by which myelin damage occurs remains unclear.
Folate, vitamin B6, and vitamin B12 play key roles in converting homocysteine into methionine, one of the 20 or so building blocks from which the body builds new proteins. Without enough folate, vitamin B6, and vitamin B12, this conversion process becomes inefficient and homocysteine levels increase.