New study: if we want to reduce heart disease risk, we need to cut back on how much red meat we eat or be more considered about how we cook it. When red meat is seared at high temperatures, it creates compounds called advanced glycation end products, which can interfere with normal cell functions.

NOTE: These posts are picked from multiple sources please visit the link below to check full details.


(adsbygoogle = window.adsbygoogle || []).push({});

New study: if we want to reduce heart disease risk, we need to cut back on how much red meat we eat or be more considered about how we cook it. When red meat is seared at high temperatures, it creates compounds called advanced glycation end products, which can interfere with normal cell functions. submitted by /u/TX908
[link] [comments]

source
Please select the source link above

Be the first to comment

Leave a Reply

Your email address will not be published.


*