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One Major Side Effect of Eating Red Meat, Study SaysProtein is an essential component of your diet, but not all protein is equally good for you. One of the most controversial proteins is red meat, which is a source of high-quality protein and rich in essential nutrients like iron.At the same time, public health officials urge people to minimize their intake because of the various health risks associated with eating red meat, including increased cholesterol levels in your blood. (Related: The 7 Healthiest Foods to Eat Right Now).A new study that involved over 100,000 postmenopausal women found that women who ate the most processed red meat had a 20% higher risk of dying from dementia in comparison with women who ate the least amount of red meat.The study, which was published in the Journal of the American Heart Association, even found that eating unprocessed red meat may also increase your risk of dying from cardiovascular disease. The data is somewhat unsurprising, given that plenty of other studies have found that high levels of cholesterol are associated with a heightened risk of cardiovascular disease.And red meat, as you likely already know, contains quite a bit of harmful cholesterol (LDL). Research has also connected consumption of red meat with a higher risk of death in general for both men and women.This also isn't the first study to find a link between meat and dementia—a 2016 study found that meat consumption was the most significant dietary link to Alzheimer's disease, based on data from 10 different countries.The latest study builds on this information but specifically points to red meat as one of the main culprits. Women in the study who ate the most chicken had a lower risk of dying from dementia, while women who ate the most eggs had mixed health results—they were more likely to die from cardiovascular disease or cancer but were less likely to die from dementia.'It is unclear in our study why eggs were associated with a higher risk of cardiovascular and cancer death,' Dr. Wei Bao, the lead study author
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Meet 4 Meat celebrates 3rd anniversary with S$17 Sirloin Steak & S$28 Pork TomahawkEx-Wooloomooloo chef Jimmy Teo’s western stall, Meet 4 Meat, is no stranger to Katong. Three years into the market, they’ve won the hearts of many with Singapore’s most affordable beef wellington at just S$28, and the crowd come dinnertime is simply testament enough to how popular the stall is. As they turn three this year, […] The post Meet 4 Meat celebrates 3rd anniversary with S$17 Sirloin Steak & S$28 Pork Tomahawk appeared first on SETHLUI.com.
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foodpanda and Eat Just collaborate to present world’s first home delivery of GOOD Meat cultured chickenIt seems like the meatless movement is roaring and ready to widen its reach with the recent launch of TiNDLE joining the ranks of other similar brands. Now, we’re blessed with yet another player in the field as the industry is moving towards making these protein alternatives more accessible to everyone. foodpanda and Eat Just, […] The post foodpanda and Eat Just collaborate to present world’s first home delivery of GOOD Meat cultured chicken appeared first on SETHLUI.com.
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Swapping Red Meat for This Food Can Lengthen Your Life, New Study SaysThere's a fungus among us that may help reduce our risk of deadly chronic diseases like diabetes and cancer if we eat it regularly, especially if we substitute it for less healthful fare—mushrooms.Mushrooms, and we're talking about all varieties of 'shrooms, are low in calories and fat, and contain important health-promoting vitamins, minerals, and modest amounts of fiber. They are rich in the sulfur-containing antioxidants ergothioneine and glutathione, which are believed to play roles in healthy aging, according to a 2017 report in Food Chemistry.Mushrooms are also a prebiotic; their polysaccharides promote beneficial bacteria in the gut. Some epidemiological studies suggest associations between mushroom eating and lower risks of breast cancer, metabolic syndrome, and dementia in the elderly, while other studies found no such significant observations.But now, new research published in 2021 in Nutrition Journal tosses mushrooms back into the longevity pan: Penn State scientists have shown in a nationally representative study an association between eating more mushrooms and lower risk of all-cause mortality.Mushrooms Instead of MeatThe researchers from Penn State's College of Medicine, College of Agriculture, and Department of Nutritional Sciences analyzed dietary data from 15,546 male and female adults participating in the Third National Health and Nutrition Examination Survey (NHANES III, 1988-1994). They calculated mushroom consumption by looking at their intake of foods that were mostly mushrooms or mushrooms alone—for example, an egg omelet or scrambled egg served with mushrooms, or dishes with mushrooms as a recipe component.The researchers then linked the study participants to public mortality files and, using a probability algorithm, found a strong correlation between individuals who consumed mushrooms and a lower risk of all-cause death compared with individuals who did not eat mushrooms. The study also found that replacing one serving of red or processed m
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Veggie satay: Singapore lab cooks up Asian favourites, minus the meatSINGAPORE — From faux-chicken satay to imitation beef rendang, a high-tech Singapore laboratory is replicating popular Asian dishes with plant-based meat alternatives to feed the region's growing appetite for sustainable food.
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