In 2018, Americans ate a record-breaking amount of red meat and poultry (much of it fried) — 222.2 pounds apiece.
A new study published in the journal Hypertension looked at the presence of trimethylamine-n-oxide (TMAO), a byproduct from digesting certain meat-based proteins, in the bodies of 100 adults and 22 young adults.
The researchers found that meat-eaters' TMAO levels rose significantly with age, as did signs of health-threatening tissue and blood vessel damage. This was independent of the damage excess saturated fat in meats can do to your health.
A previous study in the Journal of the American Heart Association found that the risk of major cardiovascular events in people with elevated TMAO was 60% greater than for those with normal TMAO.
To reduce TMAO levels, you need to eliminate red and processed meats from your diet. Limit lean, skinless poultry to one 3- to 6-ounce serving.
Eat fish such as salmon and sea trout, which are loaded with heart-healthy omega-3 fats, twice weekly.
And learn how to cook well-seasoned plant proteins like peas and quinoa, so will you love them as they love your body back.
In just two weeks, you can lower your risk of heart and kidney disease, dementia, and cancer.