Eating Meat Raises Diabetes Risk
Increases Chance of Developing Type 2
Research from Duke University Medical School indicates that eating red meat and poultry increases risk for Type 2 diabetes. Published in the American Journal of Epidemiology, the Singapore Chinese Health Study followed 63,257 adults between ages 45 and 74 for an average of 11 years each. It was determined that meat and poultry consumption increased diabetes incidence by 23 and 15 percent, respectively.
Edit ModuleShow Tags
This article appears in the March 2018 issue of Natural Awakenings.
More from Natural Awakenings
Sara Albright Capece, a certified health coach in functional medicine trained in the Bredesen Reversing Cognitive Decline (ReCODE) protocol, has launched online telehealth coaching for using the protocol to treat individuals with Alzheimer’s disease.
Diane Leddy and Cathi Fitzpatrick, of Fort Myers, have created BEssentially Green to advise, guide and assist people that want to live a more eco-friendly lifestyle.
Thinking about honoring women, and especially mothers, this month brings to mind courageous female role models that have inspired and empowered my journey.
Amanda Laukaitis, a certified holistic health coach with a certificate in plant-based nutrition, will give a free presentation about her new holistic healthy diet consulting business.
The Happehatchee Center, in Estero, will host Walk as One to commemorate World Labyrinth Day.