Minimize Red Meat Consumption!
Researchers at the National Cancer Institute found that over a 10-year period studied, those who ate the most red meat everyday had a 30% greater risk of dying compared to those who had less red meat each week. The causes of death were mostly from heart disease and cancer, the two leading causes of death in the United States. The primary problem with red meat is the high amount of saturated fat contained in the product. Saturated fat has no known benefit to the human body, but because the fatty oil remains a solid at body temperature it does come with plenty of risk once consumed. You don’t have to cut out red meat entirely if you enjoy it… but consider reducing your intake to a maximum of once a week and always choose lean cuts of meat while removing all the visible fat from the product.
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