"I think the most interesting finding in the new Harvard studies is that even after factoring out known contributors of disease, such as saturated fat and cholesterol, they still found increased mortality risk, raising the question: what exactly is in the meat that is so significantly increasing cancer death rates, heart disease, and shortening people’s lives? A few possibilities include heme iron, nitrosamines, biogenic amines, advanced glycation end products, arachidonic acid, steroids, toxic metals, drug residues, viruses, heterocyclic amines, PCBs, dioxins, and other industrial pollutants." Dr Greger M.D. nutritionfacts.org/2012/03/15/harvards-meat-and-mortality-studies/
Posted on: Sun, 06 Oct 2013 06:44:03 +0000