There are numerous reasons to consider cutting back on beef, pork, and other types of meat
new research links a nutrient in red meat to an increased risk of cardiovascular disease, meaning cutting back on this food may also have a vital impact on heart health
the consumption of L-carnitine, a chemical in red meat, contributes to the formation of trimethylamine N-oxide (TMAO)
Upon examining plasma from nearly 3,000 participants, along with a range of fecal samples, researchers found that when molecules from red meat combined with certain gut bacteria
fan of red meat who's interested in cutting back but are struggling with the idea of completely eliminating it from your diet, consider starting small, Elena Paravantes-Hargitt
"Instead of going cold turkey, you can start by reducing the portion sizes,"