There is some misinformation out there about choline. This helps clear it up:
The authors[of a recent paper] argue that dietary choline, found mostly as phosphatidylcholine, enters the intestine where our gut bacteria convert it to free choline and then to trimethylamine, a gas that smells like rotting fish. Then our livers detoxify the trimethylamine to an odorless product called trimethylamine oxide (TMAO). While this prevents us from walking around smelling like we’ve been swimming in a barrel full of fermenting cod livers, the authors argue that TMAO fills our arteries with plaque.
They also showed that feeding mice phosphatidylcholine did in fact produce TMAO
There’s just one major problem with this hypothesis. Studies in humans have shown that neither phosphatidylcholine nor choline-rich foods produce detectable increases in trimethylamine.
Everything I’ve seen suggests choline is really good for you and your heart, and it’s kind of baffling to see studies that overlook basic facts - especially when they’re picked up by so called leading alternative health sites.