13/ Factors and contexts that can make red consumption meat beneficial Rich and highly bioavailable nutrient profile help prevent nutrient deficiencies Prevention of Vitamin B12 deficiency a study in 58 omnivorous healthy adults (18-60 years of age) showed that 1-month of a…
13/ Factors and contexts that can make red consumption meat beneficial
Rich and highly bioavailable nutrient profile help prevent nutrient deficiencies
Prevention of Vitamin B12 deficiency a study in 58 omnivorous healthy adults (18-60 years of age) showed that 1-month of a…
14/ Supports muscle gains in the elderly Gaining and retaining muscle mass gets tougher with age. In fact muscle mass starts declining 3-8% per decade between the age of 30-40, at the age of 60 the decline accelerates, on average. Meat with its easy to absorb universal amino…
14/ Supports muscle gains in the elderly
Gaining and retaining muscle mass gets tougher with age. In fact muscle mass starts declining 3-8% per decade between the age of 30-40, at the age of 60 the decline accelerates, on average.
Meat with its easy to absorb universal amino…
12/ Susceptibility to late-onset autoimmune diabetes Major histocompatibility complexes play a crucial role in the immune system's ability to define the body’s own healthy cells from outside "invaders", people with high-risk genotypes of the HLA-DBQ1 and HLA-DRB1 are at an…
12/ Susceptibility to late-onset autoimmune diabetes
Major histocompatibility complexes play a crucial role in the immune system's ability to define the body’s own healthy cells from outside "invaders", people with high-risk genotypes of the HLA-DBQ1 and HLA-DRB1 are at an…
10/ Genes that make you especially susceptible to red meat damage and disease risk. While population level studies indicate the higher risk related to red meat consumption, your predisposition to this risk is not equal across the population and is affected - among other things…
10/ Genes that make you especially susceptible to red meat damage and disease risk.
While population level studies indicate the higher risk related to red meat consumption, your predisposition to this risk is not equal across the population and is affected - among other things…
11/ Susceptibility to colon cancer Mutations “polymorphisms” that affect DNA repair and maintenance genes including XBA XBC and MSH3, arachidonic acid metabolism and associated inflammation pathways including PTGS2, anti-inflammatory transcription factors like NFKB1 all increase…
11/ Susceptibility to colon cancer
Mutations “polymorphisms” that affect DNA repair and maintenance genes including XBA XBC and MSH3, arachidonic acid metabolism and associated inflammation pathways including PTGS2, anti-inflammatory transcription factors like NFKB1 all increase…
8/ Mechanisms of harm linked to red meat Various chemicals in red meat contribute to its damaging effects on the human body, these include the heme-iron (organic iron), which causes oxidative damage, inflammation and DNA damage. Furthermore, mutagenic nitroso compounds are…
8/ Mechanisms of harm linked to red meat
Various chemicals in red meat contribute to its damaging effects on the human body, these include the heme-iron (organic iron), which causes oxidative damage, inflammation and DNA damage. Furthermore, mutagenic nitroso compounds are…
9/ You don’t necessarily need red meat to grow muscles I am plant based. The only animal product I consume is my collagen-peptide supplement (25g/day), and my data shows that you can build muscle, optimize your body composition to be among the top 0.1% and your athletic…
9/ You don’t necessarily need red meat to grow muscles
I am plant based. The only animal product I consume is my collagen-peptide supplement (25g/day), and my data shows that you can build muscle, optimize your body composition to be among the top 0.1% and your athletic…
7/ Cognitive Decline A fresh prospective cohort study of 133,771 participants found that higher processed red meat intake (≥0.25 servings/day) was linked to a 13% higher risk of dementia, 14% higher risk of subjective cognitive decline (SCD), and faster cognitive aging.…
7/ Cognitive Decline
A fresh prospective cohort study of 133,771 participants found that higher processed red meat intake (≥0.25 servings/day) was linked to a 13% higher risk of dementia, 14% higher risk of subjective cognitive decline (SCD), and faster cognitive aging.…
5/ Cardiovascular disease A meta-analysis involving 4,462,810 total participants reported an 11% increase in cardiovascular disease risk for every additional 100g daily consumption of unprocessed red meat, and 26% higher risk for every additional 50g of average daily consumption…
5/ Cardiovascular disease
A meta-analysis involving 4,462,810 total participants reported an 11% increase in cardiovascular disease risk for every additional 100g daily consumption of unprocessed red meat, and 26% higher risk for every additional 50g of average daily consumption…
6/ Cancer A meta-analysis of 147 studies showed significant association between higher red meat consumption and increased risk rate of several cancers as follows: +26% lung cancer, +25% endometrial cancer, +22% rectal cancer, +22% liver cancer, +17% colon cancer , and +9%…
6/ Cancer
A meta-analysis of 147 studies showed significant association between higher red meat consumption and increased risk rate of several cancers as follows:
+26% lung cancer, +25% endometrial cancer, +22% rectal cancer, +22% liver cancer, +17% colon cancer , and +9%…
