At the end of the day it comes down to balance, preference and affordability, Goodson says. She references the 80-20 rule, or choosing nutrient-rich foods 80% of the time but recognizing your body ...

What does science say about red meat? Red meat isn’t all bad—but it’s also not necessarily something to consume with complete abandon. Here’s a breakdown of the pros and cons of red meat.

Farrell and Villaseca ranked the top 10 deli meats by sales in the U.S., focusing on sodium content, protein, fat and overall ...

A recent study found a link between processed red meat and an increased risk of developing dementia.The latest health news: Health Beat on Action 7 NewsKOAT and University of New Mexico health ...

If people substituted processed red meat protein for that found in nuts, tofu or beans, they could reduce their dementia risk by 19%, the study found. The rate of cognitive ageing was also reduced.

Red meat is satisfying and nutritious. A 3.5-ounce (100-gram) serving of ground beef contains 2.7 mg of iron, which is 15% of the DV ( 26 ). Meat is also rich in protein , zinc, selenium, and ...

What does science say about red meat? Red meat isn’t all bad—but it’s also not necessarily something to consume with complete abandon. Here’s a breakdown of the pros and cons of red meat.

In another large study of more than 63,000 Chinese adults, researchers found a higher risk of type 2 diabetes in people who ate red meat and those who ate poultry with a higher heme iron content.

The bottom line is that red meat can still be enjoyed as part of a healthy diet, if not eaten in excess. Where possible, opt for unprocessed or lean cuts and try to grill less and roast more.