I have found that over the nearly seven years of writing this blog, I am eating less and less red meat. Currently I am down to about once or twice a month. I think I feel better and lighter as a result. I have substituted plant, fish, nut and seed protein in place of red meat.
A new study from the Indiana University (IU) School of Public Health-Bloomington has bolstered the link between red meat consumption and heart disease by finding a strong association between heme iron, found only in meat, and potentially deadly coronary heart disease (CHD), the University said.
The study found that heme iron consumption increased the risk for coronary heart disease by 57 percent, while no association was found between nonheme iron, which is in plant and other non-meat sources, and coronary heart disease. Continue reading