Hello,
I have a question about carnitine. Some clients, who are using carnitine as part of their weight loss efforts, show more effective fat burning, but at the cost of higher "water retention" levels. Their aerobic exercise frequency is 3 times a week for 50-minute sessions.
Very often, the client then shows a greater increase in overall weight on the scale and we proceed with "water shedding".
I cannot explain why this is happening.
Thank you.
Carnitine should not have a direct effect on water retention in the body. First and foremost, it is crucial to consider the type of water being assessed, whether it is intercellular or intracellular. If you start using substances like carnitine for weight reduction, combined with physical activity, and achieve a decrease in body fat percentage, the proportion of muscle tissue and consequently water (associated with muscle mass) will increase. If you have a device that can measure intercellular water content, such devices should typically show a decrease in intercellular water in such cases (perhaps with the exception of situations where physical activity is more intense, causing increased perspiration and mineral loss, and salt intake is increased without your oversight as a consultant).
Theoretically, it is also possible that individuals with an overloaded lymphatic system might react to the intake of certain additives by retaining water (carnitine supplements in liquid form contain preservatives and flavorings). However, I would tend to lean more towards the first scenario mentioned above.
Themes: Carnitine
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.