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Red meat and diabetes — one more reason to change your diet
There’s a lot of talk about how red meat is unhealthy — but what exactly is red meat and what makes it unhealthy?
According to the U.S. Department of Agriculture, all meats from mammals are red meat, white meat from poultry, that is red – both of these kinds of meat have higher levels of myoglobin, a protein that gives flesh a reddish color. Beef, veal, lamb, mutton, pork, venison and goat are common types of red meat.
Red meat is unhealthy because it contains carnitine and saturated fat, substances that change the way bacteria in your gut function, so they produce precursors of highly inflammatory TMAO. TMAO then causes thicker, more friable plaque, increasing your risk of heart attack, stroke and dementia. On top of that, the way red meats are often cooked — fried, charred and grilled — creates toxic chemicals linked to an elevated cancer risk. Processed red meats also increase your cancer risk.
Now, there’s information that shows eating red meat also boosts your risk of developing Type 2 diabetes. Researchers analyzed decades of data on more than 216,000 people and found that eating red meat twice a week increases the risk. And folks eating the most red meat were 62% more likely to develop diabetes than those eating the least. Plus, every additional daily serving of processed meats ups the risk of diabetes by 46%.
If you swap out red meat for a serving of fish, nuts and/or beans? That reduces your risk by 30%.
via Blogger https://bit.ly/3sNHulP
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