Written by Joyce Smith, BS. This study suggests that a plant-based diet is associated with decreased trimethylamine N-oxide (TMAO) levels, weight and low density lipoprotein (LDL) cholesterol and offers a healthy alternative to a red meat diet. (more…)
Written by Joyce Smith, BS. Substituting intake of plant foods such as soy, nuts, and legumes for unprocessed, or processed red meat, and substituting whole grains and dairy products for total red meat, and eggs for processed red meat were all associated with a lower risk of coronary heart disease (CHD). (more…)
Written by Joyce Smith, BS. Plant-based meals with tofu increased postprandial secretion of gastrointestinal hormones and promoted satiety, compared to processed meat and cheese meals, in healthy, obese, and diabetic men. (more…)
Written by Joyce Smith, BS. A one-month diet of red meat but not white meat or no-meat, significantly increased blood and urine levels of TMAO in the study participants.
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Written by Greg Arnold, DC, CSCS. Researchers found that eating “heavily browned or blackened” meat significantly increased the risk of colon cancer by 125% compared to eating meat that was only “lightly browned or rare”
Written by Tatjana Djakovic, Staff Writer. Deaths of men could be reduced by 9.3% and women by 7.6% if these men and women consumed less than 0.5 serving of red meat per day, a study of 22 years revealed. (more…)
