Conventional red meat is a better source of protein and delivers more essential amino acids than plant-based alternatives, based on results from a New Zealand RCT.
Switching red meat for vegetables or potatoes could significantly lower your risk of myocardial infarction, but swapping out fatty fish for veggies could increase your risk, say researchers.
Official communications about the health risks associated with a food lose credibility with consumers when they are exposed to new information emphasising the benefits of that food – regardless of the source of the new information.
High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent that may contribute to cardiovascular risk.
