Why do some people have an aversion to red meat?
In one study, a team led by Harvard professor of psychology Stephen Dolan discovered that people who had been diagnosed with schizophrenia were less likely to eat red meat.
Dolan’s study found that red meat consumption was correlated with higher rates of anxiety and depression.
The team also found that eating red meat was linked to higher rates, for example, of a range of other psychiatric disorders.
The same research found that people with mental health problems were more likely to have an allergy to red and processed meat, but there were no statistically significant links to depression, anxiety or obesity.
The researchers speculated that red meats might be a way to avoid stress, which in turn might help the body to digest it.
They also hypothesized that it might be possible to help people with a genetic predisposition to develop a specific allergy to certain foods, such as certain meats, to avoid eating them.
But there’s little research on how much of a difference red meat makes, whether it has a health benefit, or whether eating it is beneficial at all.
One recent study from the National Cancer Institute suggests that a higher proportion of red meat eaters are likely to be obese.
One of the reasons is that red-meat consumption has been associated with a higher risk of diabetes, heart disease and type 2 diabetes.
One study also suggested that red, processed meat may be linked to the development of cancers.
One thing is certain: red meat is not the answer.
Researchers from the University of California, Davis, in 2013 analyzed the nutritional composition of nearly 1,400 red meat products from grocery stores in California, Florida, New Jersey and New York, and found that nearly all the foods that came in the boxes had fewer than 100 calories per serving.
In comparison, about 70 percent of fruits and vegetables came in a portion size of about 120 calories or less.
There was a big difference in terms of how much red meat there was in the products.
According to the analysis, about half of all the products had no red meat in them.
In other words, about a quarter of the foods came in packs that had more than 100 grams of fat and sodium.
The authors of the study wrote, “Red meat intake is associated with greater total fat and higher saturated fat, which increase risk for cardiovascular disease, type 2 diabetics, obesity and cancer.”
That study also noted that eating more red meat “is associated with increased body mass index (BMI), lower HDL cholesterol, higher triglycerides, higher blood pressure, higher waist circumference, lower HDL (low-density lipoprotein) cholesterol, and higher blood glucose levels.”
But a study from a major British medical journal in 2012 showed that eating a lot of red and red processed meat did not lead to a higher rate of cancer or diabetes.
In fact, the opposite was true: People who ate red meat had a lower risk of colorectal cancer, breast cancer, pancreatic cancer, prostate cancer, and some types of cancer.
In addition, they had lower risk for diabetes and hypertension, but not for obesity.
It’s a long story, and it’s not clear whether eating red meats is a good thing or a bad thing, but in the end, we still eat a lot more red than processed meat.