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How often do you eat red meat? If it’s a few times per week or more, you may want to rethink your eating habits.
A new study released from the Harvard School of Public Health suggests that consuming as little as 3oz of red meat daily (that is about the size of a deck of cards) increases one’s risk of death by 13%. Even more disturbing, they found that a daily serving of processed meat, such as a single hot dog or two slices of bacon, increased ones mortality risk by 20%. Most of us know that a hot dog is not a healthy choice; however, according to these statistics, when eaten regularly, it can be downright deadly.
These risk percentages came from an epidemiological study that followed a group of 120,000 people over the course of a 28-year period. Every four years, the subjects were asked to fill out a detailed questionnaire about their dietary intake. Of course the American Meat Institute is having a field day trying to downplay the importance of these findings; unfortunately for them, the medical world is taking these results seriously.
While the researchers could not conclude the exact reasons for red meat’s detrimental impact on health, these statistics are significant. According to one of the researchers, Frank Hu, ““This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death.”
Now, this is particularly interesting. Even after factoring out known contributors of disease, such as saturated fat and cholesterol, they still found an increased risk of death. Some possible factors that could be responsible include heme iron, nitrosamines, biogenic amines, advanced glycation end products, arachidonic acid, steroids, toxic metals, drug residues, viruses, heterocyclic amines, PCB's, dioxins, and other industrial pollutants.
Still not convinced? These study results echo what was already found in the NIH-AARP study, “Meat Intake and Mortality: A Prospective Study of Over Half a Million People.” Click this link for a 2-minute video that highlights some of this study’s findings. http://nutritionfacts.org/videos/meat-mortality/
So what to do? The good news is that the study also showed that switching out red meat for other healthy protein sources such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.
http://www.hsph.harvard.edu/news/press-releases/2012-releases/red-meat-cardiovascular-cancer-mortality.html
A new study released from the Harvard School of Public Health suggests that consuming as little as 3oz of red meat daily (that is about the size of a deck of cards) increases one’s risk of death by 13%. Even more disturbing, they found that a daily serving of processed meat, such as a single hot dog or two slices of bacon, increased ones mortality risk by 20%. Most of us know that a hot dog is not a healthy choice; however, according to these statistics, when eaten regularly, it can be downright deadly.
These risk percentages came from an epidemiological study that followed a group of 120,000 people over the course of a 28-year period. Every four years, the subjects were asked to fill out a detailed questionnaire about their dietary intake. Of course the American Meat Institute is having a field day trying to downplay the importance of these findings; unfortunately for them, the medical world is taking these results seriously.
While the researchers could not conclude the exact reasons for red meat’s detrimental impact on health, these statistics are significant. According to one of the researchers, Frank Hu, ““This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death.”
Now, this is particularly interesting. Even after factoring out known contributors of disease, such as saturated fat and cholesterol, they still found an increased risk of death. Some possible factors that could be responsible include heme iron, nitrosamines, biogenic amines, advanced glycation end products, arachidonic acid, steroids, toxic metals, drug residues, viruses, heterocyclic amines, PCB's, dioxins, and other industrial pollutants.
Still not convinced? These study results echo what was already found in the NIH-AARP study, “Meat Intake and Mortality: A Prospective Study of Over Half a Million People.” Click this link for a 2-minute video that highlights some of this study’s findings. http://nutritionfacts.org/videos/meat-mortality/
So what to do? The good news is that the study also showed that switching out red meat for other healthy protein sources such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.
http://www.hsph.harvard.edu/news/press-releases/2012-releases/red-meat-cardiovascular-cancer-mortality.html
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Now that you have decided against that steak for dinner tonight, here is a great recipe from Cooking Light. Salmon is rich in healthy Omega-3 Fatty acids which are proven to reduce inflammation and my also help to lower ones risk for chronic diseases such as heart disease, cancer and arthritis.
Plank Grilled Salmon with Grape Relish
Plank Grilled Salmon with Grape Relish
- 1 (15 x 6 1/2 x 3/8-in) wood grilling plank
- 4 (6-ounce) wild Alaskan salmon fillets
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon butter
- 1/3 cup chopped leek
- 3 tablespoons chopped shallots
- 1 cup seedless red grapes, quartered
- 12 Castelvetrano olives, pitted and chopped
- 4 teaspoons red wine vinegar
- Immerse and soak plank in water 1 hour; drain.
- Preheat grill to medium-high.
- Place plank on grill rack; grill 3 minutes or until lightly charred. Sprinkle fillets with pepper and salt. Carefully turn plank over using sturdy long-handled tongs. Place fillets, skin-side down, on charred side of plank. Grill 12 minutes or until desired degree of doneness.
- Melt butter in a small skillet over medium-high heat. Add leek and shallots; sauté for 2 minutes. Stir in grapes and olives; remove from heat. Stir in vinegar. Serve with salmon.