Dr Cory Couillard

A two decade Harvard study published in the Archives of Internal Medicine involving 121,342 men and women strongly suggests that red meat consumption will increase the risk of developing cancer and heart disease.   There were 23,926 total deaths in the group with 5,910 from cardiovascular disease and 9,464 from cancer.   It was found that people who ate large quantities of red meat were less active, had higher body mass indexes and were more likely to smoke.   The study stated that with every three ounces of red meat consumed the overall risk of dying increased 12 percent.   The increased risk of cardiovascular events has been linked to the consumption of processed red meats such as lunch meats, ham and bacon.   A recent ground breaking study found similar findings that increased the risk of the most deadly form of cancer—pancreatic cancer by 20 percent. Processed red meats contain high amounts of saturated fat, sodium and nitrites.   Processing comm...