Quite a few studies have been published on the consumption of red meat and the increased risk for heart disease and stroke. The reviewed research is interesting because it investigated the risk of diabetes and meat consumption (Feskens E J, et al,2013).
We are used to thinking that red meat may not be the healthiest food when it comes to the cardiovascular system, but most people would probably not think of it as a risk factor for diabetes.
This study however showed an increased risk of type 2 diabetes for meat consumers. The strongest association was found for processed red meat, but the risk was also, increased for unprocessed red meat.
The researchers suggested the reason may be because of compounds present in meat like saturated and trans fatty acids, cholesterol, protein and amino acids, iron, sodium, nitrites and nitrosamines and advanced glycation end products.
For these reasons it would be better to eat red meat in moderation if eating it at all, and if you're going to eat it use unprocessed and lean meat, prepared at moderate temperatures. Organic free range would also be a better choice.
To read the original abstract, click on the reference below.
Published with permission by Didrik Sopler, Ph.D., L.Ac : www.TissueRecovery.com Dr. Marsh has worked with and referrers patients to Dr. Sopler for co-management for years . . . He is quite simply San Diego's top functional medicine consultant