March 15, 2012A new study from The Harvard School of Public Health titled Red Meat Consumption and Mortality came to the conclusion that red meat causes a thirteen percent increased risk of death while substituting other healthy protein sources for red meat lowers mortality risk. The study followed more than 120,000 people over 28 years. The research shows that replacing one serving of red meat with one serving of nuts reduces mortality risk by 19%, while reduction is 14% for poultry or whole grains, 10% for legumes and low fat dairy, and 7% for fish. The overall recommendations of the study are to lower intake of saturated fats, avoid processed meats, eat soy products in moderation and balance intake of carbs and protein. For those of us who are used to meals centered around meat entrees, this can be a difficult adjustment. Here are some excellent non-red meat sources for protein!
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