Tuesday, April 9, 2013

Red Meat and Aging

Carnitine is a nutrient abundant in red meat that may increase energy if taken short-term, but the new studies suggest that long-term exposure to carnitine may lead to increased hardening of blood vessel walls. The hardening of these blood vessel walls, and the presence of carnitine in the body can spur on heart disease. A recent study by the Cleveland Clinic found that consuming red meat more than once per week increases one’s risk for stroke, dementia, wrinkling, impotence and heart attacks. Try and limit your red meat consumption to 4 ounces per week to prevent red meat from aging you!

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