Minimizing red meat may lower your risk of 8 chronic illnesses.

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According to a 16-year observational study of more than a half-million adults, consuming beef, lamb, and pork substantially and importantly up your odds of dying from eight — yes, eight — conditions: cancer, heart disease, respiratory diseases, diabetes, stroke, kidney disease, and liver disease.  Both processed meats (such as bacon and lunch meat) and unprocessed meat (such as steak or ground meat) were associated with increased health risks in the study. “White meat,” however, such as chicken and turkey, was linked to health benefits. That said, when it comes to protein, don’t put all your eggs in one basket (so to speak!). Vary your sources, and be sure to include plenty of plant proteins like lentils, beans, tempeh, and nuts as well as fish such as salmon and ocean trout, which contain not just protein but also beneficial omega-3 fatty acids.

Source: Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

“I eat foods such as fish, chicken, fruit and vegetables while avoiding red meat, dairy and wheat.” Martine McCutcheon
 

 

Posted on September 7, 2018 and filed under nutrition.