Dr. Rhonda Patrick

So we make creatine.

We can make it from our liver.

Steak and... Yeah, so we can make it without any steak, without any meat.

Our liver can make it one to three grams, and our brain can make it, again.

And then we can have a dietary source of it.

As you mentioned, the major dietary source is meat, muscle meat being, of course, the highest because it's stored in muscle, right?

Poultry, fish also has higher amounts of creatine.

So as you can imagine, vegetarians and vegans really...

in trouble if they're not supplementing because they're only relying what their body can produce.

With that said, you know, studies started coming out looking at the effects of creatine on the brain.

And it's really, to me, very exciting.

This area of research is new.

I think it's the new part of creatine research that's kind of exploding now.

A lot of creatine researchers were previously only looking at muscle.

Now they're also looking at the brain.

So the brain, as I mentioned, also makes its own creatine.

But obviously the brain's using a lot of energy as well.

And so creatine being stored as creatine phosphate is a great source of energy.

The problem is if you're only taking in five grams a day, your muscles are consuming all of it.

It's saturating them.