Dr. Ann

Red meat harbors a long and illustrious list of potentially harmful compounds. They include: Nitrates/nitrites (processed varieties) Excessive iron Antibiotic residues Hormone residues Pro-inflammatory sugars Heterocyclic amines Polycyclic aromatic hydrocarbons Saturated fats Carnitine Advanced glycation end products An unfavorable omega 6/omega 3 ratio Environmental toxins (pesticides, PCB’s, dioxins, etc.) It’s no wonder that red meat […]

Risk factors for the development of this epidemic, potentially life-threatening condition include being overweight, being physically inactive, having a close relative with the disease, and consuming trans fats.   If you have any of these traits, it is imperative that you avoid regular consumption of the Great White Hazards (white flour products, white potatoes, sugar, […]