What is Methylation?

Lets talk about Methylation, what it is and 8 Factors that Affect Your Methylation Process

What is it?

Methylation is a biochemical process that your body relies on to keep you healthy and thriving well in your life, feeling good, having energy and detoxifying properly. This process happens close to 1 billion times every second and controls your ability to detox and in turn, lower inflammation, produce neurotransmitters, and protect your DNA. Every cell of your body depends on methylation, so no wonder, if methylation is not functioning optimally, you’re bound to have a health problems.

In fact, poor methylation has been linked to:

Heart disease

Hormone imbalances



Autoimmune conditions

Chronic inflammation


There are many reasons why methylation could be hindered, one being the MTHFR gene mutation. The responsibility of the MTHFR enzyme is to convert folic acid into folate which is the fuel for methylation. In fact, it is estimated that those with MTHFR gene mutations make 70% less methyl-folate than someone without the mutation.

  1. Genetics – Like an estimated 20 percent of us, you could be genetically predisposed to high homocysteine

  2. Poor diet – The word “folate” comes from “foliage.” You need to eat plenty of leafy greens, beans, fruit, and whole grains to get adequate levels of vitamins B6 and B12, betaine, and folate. Egg yolks, meat, liver, and oily fish are the main dietary sources of vitamin B12 — so long-term vegan diets can be a problem. Plus, certain compounds can raise levels of homocysteine and deplete the B vitamins. These include excess animal protein, sugar, saturated fat, coffee, and alcohol. Irradiation of food depletes nutrients, so foods treated this way may be lower in B vitamins, too

  3. Smoking – The carbon monoxide from cigarette smoke inactivates vitamin B6

  4. Malabsorption – Conditions like digestive diseases, food allergies, and even aging can reduce absorption of nutrients

  5. Decreased stomach acid – Aging and other conditions can reduce stomach acid — and therefore absorption of vitamin B12