Meanwhile, studies have linked red meat to a number of chronic diseases, including: ·
Breast cancer ·
Colon cancer ·
Prostate cancer ·
Heart disease
Red Meat of course increases a person’s risk of heart disease. Some red meats are high in saturated fat, which raises blood cholesterol. High levels of LDL cholesterol increase the risk of heart disease.
When it comes to cancer, the answer is not so clear. Many researchers say it does raise the risk, especially for colorectal cancer. A recent National Institutes of Health-AARP study of more than a half-million older Americans concluded that people who ate the most red meat and processed meat over a 10-year-period were likely to die sooner than those who ate smaller amounts ·
Red meat, particularly processed red meats like bacon, sausage, and hot dogs, may increase a person’s risk of developing type-2 diabetes. The more processed or unprocessed red meat a person eats, the greater the risk, according to a new study in the American Journal of Clinical Nutrition. ·
In a study, participants who ate one 3.5-ounce serving of non-processed red meat a day, such as steak or hamburger, were almost 20% more likely to develop type-2 diabetes.
So to end the long standing debate, pork is and always has been red meat. The only real reason it was ever considered white meat is because the pork council decided back in the 80s that the term “red meat” had a bad stigma attached to it, and it was affecting sales. So they tried to cash in on the health food craze and it worked, sales went up.
Siddiqu “The Personal Trainer” is a CPT, motivational speaker, author of How Are You Fat and Saved?! He is also the Co-creator of the largest bootcamp in Chicago The No Excuse Bootcamp and the exercise series “You Would Think I Invented Sweat” for booking information or more fitness tips visit www.chicagofit4life.com