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Meat

Eating red, processed meat: What scientists say

Posted March 7, 2014

Recent reports warn about a link between eating red and processed meat and the risk of developing cancer in the gut. These reports have resulted in new nutritional recommendations that advise people to limit their intake of red and processed meats. A recent perspective paper, authored by 23 scientists, underlines the uncertainties in the scientific evidence and points to further research needed to resolve these issues and improve the foundation for future recommendations on the intake of red meat.

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Grass Fed Beef Health Benefits: A Meat Buyers’ Guide

Posted December 24, 2013

Beef that is truly 100 percent grass-fed comes from cows that have grazed in pasture year-round rather than being fed a processed diet for much of their life. Standards and labeling laws for grass-fed beef are controversial and confusing. The terms “grass-fed” or “pasture-raised” are allowed even if your beef really came from cows that spent little or no time outdoors in a pasture setting. U.S. beef labeled as “grass-fed” but not bearing USDA certification may be the result of various combinations of grass and grain feeding including grass finishing. If the label doesn’t specifically say “100 percent grass-fed,” or carry the USDA or similar certification, there’s no guarantee.

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Study: Meat, Egg and Dairy Nutrient Essential for Brain Development

Posted November 25, 2013

Asparagine, found in foods such as meat, eggs, and dairy products, was until now considered non-essential because it is produced naturally by the body. Researchers at the University of Montreal and its affiliated CHU Sainte-Justine Hospital found that the amino acid is essential for normal brain development. This is not the case for other organs.

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Meat and greens are a great source of vitamin B12

Posted October 29, 2013

Vitamin B12 is essential for a healthy nervous system and for the formation of red blood cells. Dietary sources of vitamin B12 are meat, dairy foods, eggs and green vegetables, such as peas, broccoli and cabbage.

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Adding Citrus Fiber to Meatballs Improves Nutritional Quality, Does Not Affect Taste, MU Researcher Finds

Posted October 14, 2013

Many American diets fall short of meeting nutritional guidelines resulting in burgeoning obesity rates and health problems across the nation. Statistics show that most Americans consume only half of the daily recommended amount of dietary fiber.

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Why All Meat Eaters Should Eat More Avocado

Posted September 27, 2013

Eating a diet high in processed foods, sugary treats, refined carbohydrates and especially grilled meats such as hamburger immediately raises damaging levels of inflammation throughout the body, prompted by the release of the protein Interleukin-6 (IL-6). Researchers use measurements of serum IL-6 to determine systemic inflammation throughout the body and have determined it is an effective gauge to assess the risk for developing many chronic illnesses including cardiovascular disease, diabetes, cancer, dementia and metabolic syndrome.

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