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Why You Should Swap Red Meat for White

A report of a half-million people showed that those who ate the most red meat – processed or unprocessed – were 26 percent more likely to die of eight diseases, including cancer and heart disease, than those who ate the least. However, those who ate the highest amount of white meat, instead of red, had a 25 percent lower risk of disease-related deaths. Researchers say red meat’s X factors may be high levels of heme iron and nitrates.