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Eating regular red meat can cause more than 10 times more chemicals in the blood than normal, threatening to increase the risk of heart attacks and heart disease, according to a recent study in the United States.
According to a study published in the journal European Cardiology, some of the compounds clbadified as amino acids released from the intestine during digestion are badociated with an increased risk of heart attack and stroke (stroke) and may lead to premature death.
Meal-containing meals increase the level of these substances in the blood up to three times the normal rate, while the cessation of meat consumption showed a significant decrease in the rate of this substance in the body.
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