Homocysteine - 2nd discussion

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In my earlier discussion I expressed my willingness to furnish more information on homocysteine. The history of Homocysteine is a fascinating one. Dr. Kilmer McCully, a researcher and associate pathologist at Massachusetts General Hospital and assistant professor of Pathology at Harvard Medical School reported his observation and Homocysteine theory in several medical journals in the last sixties. He had to lose his job from both the institutions. But from 1990 the theory of Homocysteine changed. The researchers started to work on it and agreed with Dr. McCully. Now what Homocysteine is? Homocysteine is an intermediate by-product that we produce when our bodies metabolize (break down) an essential amino acid called methionine. Methionine is found in large quantities in eggs, milk, cheese, white flour, canned foods and highly processed foods. Our bodies need methionine to survive. Our bodies normally convert homocysteine into either Cysteine or back to methionine again. But for converting homocysteine into Cysteine or back to methionine we need folic acid, vitamin B12 and vitamin B6. If we have deficiency in these nutrients, the level of homocysteine in the blood begins to rise and silently call our sudden death. Cysteine and methionine are benign products and are not harmful in any way. Where homocysteine is harmful. To keep the homocysteine at a normal level we should take 1,000 mcg of Folic Acid, 50 to 150 mcg of vitamin B12 and 25 to 50 mg of vitamin B6 in our daily diet in average.