Red Meat Consumption Linked to Cancer by Harvard Researchers
Researchers found that daily consumption of red meat, both processed and unprocessed, was associated with increased risk of total, cardiovascular disease and cancer mortality.
Researchers at the Harvard School of Public Health recently examined data from two studies involving more than 120,000 people, each over a 20+ year period. They found that daily consumption of red meat, both processed and unprocessed, was associated with increased risk of total, cardiovascular disease and cancer mortality. They also estimated that substituting just one serving per day for fish, poultry, nuts, low-fat dairy or whole grains was associated with a 7-19% lower mortality risk.
“Eliminating red meat from your diet is not the answer,” say boomer generation health experts Dian Griesel, Ph.D., and Tom Griesel, authors of the new books TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (April 2011, BSH) and The TurboCharged Mind (January 2012, BSH). “Limiting or eliminating all processed meats, red or otherwise, is definitely a good idea. Other studies have shown that moderate red meat consumption of less than 20 ounces per week has no adverse health effect and can supply key vitamins and other nutrients that are otherwise scarce. As far as we are concerned, there should be plenty of variety in your diet and this includes your protein sources. With all the possible choices, why limit yourself to red meat?”
“The key to a healthy and balanced diet is the inclusion of the greatest variety of whole natural foods possible,” adds Tom. “Eat the same very same kinds of foods that have allowed the human race to survive and thrive for hundreds of thousands of years. The more variety you have in the natural foods you eat, the greater the possible nutrition and resulting health.”
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