dc10 wrote:i do appreciate red meat does carry benefits, this is what i read online of the benefits/risks of red meat:
An increased risk of bowel cancer was found for people who ate more than two servings of red meat per week.
The Mediterranean diet, which is low in red meat, has been shown to decrease the risk of Alzheimer's disease
Excessive amounts of red meat can lead to a higher risk of osteoporosis due to an acid byproduct from digesting very large amounts of protein.
Eating red meat every day can double the risk of Arthritis
Red meat is high in saturated fat and cholesterol
A recent study found that rating more than one serving of red meat per day can double the risk of breast cancer, especially in young women.[/b]
All that said, you're right i shouldn't have removed red meat and added gluten-free grains at the same time, but i was in a state of desperation so wasn't thinking straight.
Protein is important; can you eat more eggs, fish, or nuts? It may be a good idea to limit red meat consumption – NOT because of saturated fat or cholesterol – but because it contains carnitine:
New health worry in red meat
Published April 08, 2013
| The Wall Street Journal
Doctors have long assumed that saturated fat and cholesterol in red meat are what raise the risk of heart disease. But a study in the journal Nature Medicine fingers another culprit: carnitine, a compound abundant in red meat that also is sold as a dietary supplement and found in some energy drinks.
Carnitine typically helps the body transport fatty acids into cells to be used as energy. But researchers at the Cleveland Clinic found that in both humans and mice, certain bacteria in the digestive tract convert carnitine to another metabolite, called TMAO, that promotes atherosclerosis, or a thickening of the arteries.
The researchers, led by Stanley Hazen, chief of cellular and molecular medicine at the Cleveland Clinic’s Lerner Research Institute, tested the carnitine and TMAO levels of omnivores, vegans and vegetarians, and examined records of 2,595 patients undergoing cardiac evaluations. In patients with high TMAO levels, the more carnitine in their blood, the more likely they were to develop cardiovascular disease, heart attacks, stroke and death.
Many studies have linked consumption of red and processed meat to cardiovascular disease and some cancers. The Harvard School of Public Health reported last year that among 83,000 nurses and 37,000 male health professionals followed since the 1980s, those who consumed the highest levels of red meat had the highest risk of death during the study, and that one additional serving a day of red meat raised the risk of death by 13 percent.
The new findings don’t mean that red meat is more hazardous than previously thought. But they may help explain the underlying risk of eating red meat, which some researchers have long thought was higher than the saturated fat and cholesterol content alone could explain.
Dr. Hazen speculated that carnitine could be compounding the danger. “Cholesterol is still needed to clog the arteries, but TMAO changes how cholesterol is metabolized—like the dimmer on a light switch,” he said. “It may explain why two people can have the same LDL level [a measure of one type of cholesterol], but one develops cardiovascular disease and the other doesn’t.”
One surprising finding, Dr. Hazen said, was how a long-term diet that includes meat affected the amount of TMAO-producing bacteria in the gut and thus magnified the risk. In the study, when longtime meat-eaters consumed an eight-ounce steak and a carnitine supplement, their bacteria and TMAO levels rose considerably. But when a vegan ate the same combination, he showed no increase in TMAO or bacterial change.
“Vegans basically lose their ability to digest carnitine,” said Dr. Hazen.
The study, sponsored by the National Institutes of Health, didn’t assess how little red meat people could consume and still have elevated TMAO. Nor did it look at how long someone had to abstain from red meat to end the process. “We know it will be longer than one week, but shorter than one year,” Dr. Hazen said.
He and his colleagues have been exploring how altering gut bacteria might influence the risk of heart disease. “In the future, maybe there will be a heart-healthy yogurt, or a drug to block the formation of TMAO,” he said.http://www.foxnews.com/health/2013/04/0 ... meat/print