Jan 26, 2012
Red Meat Linked to an Increase in Strokes
Another new study has found that a higher consumption of processed and unprocessed red meat increases one's risk for a stroke. Poultry is associated with a lower risk of stroke. Other studies have shown that red meat increases the risk for coronary artery disease, cancer, diabetes, total mortality and weight gain. Red meat has saturated fats which can also increase one's risk for high cholesterol, inflammation and high blood pressure. Healthy choices for protein includes nuts, turkey, organic tofu, organic eggs, beans and rice, wild fish such as salmon, cod, halibut, cod, trout, anchoives and sardines.
Deborah Wiancek, N.D. Riverwalk Natural Health Clinic www.healthref.com