Keep Diabetes and Heart Disease at Bay: Cut Down on Red Meat

Keep diabetes and heart disease at bay: Cut down on red meat

Red meat may be a delicious for some, but lowering your consumption will not only help reduce the  risk of heart disease and diabetes, it also shrinks your carbon foot print by 12%.

A new study has found that minimizing the consumption of red and processed meat would not only lower the incidence of heart disease, diabetes, and bowel cancer by three to 12 percent, but also shrink the carbon footprint by 28 million tones a year, new research suggests.  Previously published evidence shows that the risks of coronary heart disease, type 2 diabetes, and bowel cancer rise by 42 percent, 19 percent and 18 percent respectively, with every additional 50 grams of red and processed meat eaten daily.