
Replacing Red Meat with Plant Foods Reduces Risk of Coronary Heart Disease
According to a new study published in The BMJ, substituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of coronary heart disease; substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk. Substantial evidence suggests that high consumption of red meat, especially processed red meat, such as bacon, … Continue reading Replacing Red Meat with Plant Foods Reduces Risk of Coronary Heart Disease