Is Your Steak Putting You at Risk of Diabetes?

Is Your Steak Putting You at Risk of Diabetes?

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What makes red meat dangerous to diabetics?

Red meat is high in a substance known as haem-iron, which when exposed to high-heat cooking is known to lead to the production of dangerous compounds that increase the risk of diabetes and certain cancers.

Meat eaters tend to point to red meat’s high protein content as a reason to consume it. But, while our body does need protein to build and repair muscle, tissues, bones, and make hormones, enzymes, etc., there are many cleaner sources of protein than red and processed meat.

Another factor that would prima facie seem to be in favor of consuming red meat—and one much-touted by keto diet aficionados—is that meat doesn’t naturally contain carbs. But what meat lacks in carbs it more than makes up for in saturated fat, which is directly linked to a higher risk of insulin resistance, and associated diseases.

Meat Substitutes
Dropping red meat doesn’t mean you have to deprive your body of protein, as we said, there are many cleaner sources of protein-rich foods, soy, tofu, legumes, beans, nuts, and seeds are all good protein sources. Mixing them up will give your body the full spectrum of amino acids it needs to build muscle and repair bones and tissue.

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