This study suggests that the main cause of heart disease is a chemical that our gut bacteria makes from amino acids that are in highest percentages in red meat. Does this mean we should reduce the amount of red meat we consume? Doesn’t this prove counter to what you are advising?
http://www.nature.com/nm/journal/vaop/ncurrent/full/nm.3145.html – the url to the study did not show up in my original post, so I’m adding it here.
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