Read Why Red Meat Make You Age faster

You might be 30 on the outside but on the inside your biological age is likely much older and your favorite cheese burger may be to blame.

Perhaps you have heard about free radicals (causes damage to your body cells) and antioxidants (help defend your cells from damage caused by free radicals).

 When we are talking about the two, we are looking for a balance where the antioxidants will outweigh the free radicals found in your body.

Free radicals can be produced by a variety of reasons, and one of the big reasons is what we put in our mouth. One of such free radicals is Advanced Glycation End Products (AGEs).

AGEs are harmful compounds that are formed when protein or fat combine with sugar in your bloodstream. They are found in several foods (particularly red meat) and may contribute to accelerated aging.

Yes, that’s right, eating too much conventional red meat could be accelerating your body’s biological clock.

Unlike your chronological age, biological age is dependent on the health of your genes and has been closely tied to a person’s risk of age-related diseases such as dementia, Alzheimer’s, osteoporosis, and cancer.

Eat This! Tip

The takeaway

  • Don’t let meat; especially processed or conventional red meat.
  • If you’re craving red meat, be sure to eat it in moderation (no more than three 3-ounce servings weekly).
  • You should always buy certified organic meats because they don’t contain additives of any type.
  • Ground turkey breast and chicken breast are other lean options for you to consider.

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