Eating red meat may increase the risk of developing diabetes, especially Type 2 diabetes.New research published in Advances in Nutrition demonstrated that increased consumption of red meat was correlated with a greater risk of Type 2 diabetes.
Currently, nearly 10 percent of the adult population of the United States is diabetic. Diabetes, according to the American Diabetic Association, is a condition that occurs when a person’s glucose levels are elevated; this prevents the body from creating or recognizing insulin, the hormone that processes glucose into energy at the cellular level.
As glucose levels increase, the chances of high-blood pressure, weight gain, kidney issues, and cardio vascular disease.
This new research indicates that increasing consumption of red meat by just 1/2 serving a day over a four year period increased the risk of developing diabetes by nearly 50 percent. The study also found that decreasing red meat intake by the same amount for the same time period reduced risk of diabetes by 15%.
A detailed examination of processed meats and processed foods relationship to diabetes revealed an even higher risk of diabetes. This may be because processed products are full of sodium, sugar, genetically modified organisms, and other artificial additives and preservatives.
While red meat is a source of protein, it also is a source of saturated fat and cholesterol. Fortunately there are many alternatives to red meat, including:
Skinless Chicken Breast
Salmon, Shrimp, Haddock
Low-Fat Dairy Products, including yogurt
In addition to reducing red meat intake, risk of diabetes can be decreased by following certain exercise and diet recommendations designed to lower your blood sugar levels. These recommendations are available for free for a limited time in 4 “Sneaky” Tricks To Lower Your Blood Sugar.
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