Good Lifestyle

You could have 40 outdoors (and 35 to this younger guy you saw), but inside, researchers at the University of Glasgow in Scotland say that your organic age is probably much older and your Preferred Burger can be blamed. Yes, it's true, eating too much conventional red meat and not enough products could accelerate the biological clock of your body, according to their new study published in the newspaper.Aging. Unlike your chronological age (you know, your well-intentioned mother's age written on all your birthday cards), organic age depends on the health of your genes and has been closely linked to the risk of a person from Age-related diseases such as resignation, Alzheimer, osteoporosis and cancer.

But let's go back to this yours hamburger. While untreated organic red meat does not accelerate the biological aging process, the possibility of treating conventional varieties. And everything is because they are pumped with phosphates to improve their shelf life, tenderness and flavor. Although phosphates are needed to help our cells operate, excess phosphate can not be treated by the body, which causes high levels of the chemical to accumulate in the blood - and it's a bad news. Several studies have connected high levels of serum phosphates at higher rate of heart disease, chronic kidney disease, low bone and even premature death.

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For these reasons, the scientific minds of the study have decided to analyze the regimes of people living in Glasgow, Scotland and to see if there was a link between frequent red meat consumption, phosphate levels of High blood and accelerated biological aging - and they found one of the men living in the most disadvantaged parts of the city. Select researchers that this conclusion could be explained by the global diet of men due to limited access tofruits, vegetables and organic meards and ease of access to killers loaded with phosphate.

The study, however, had some warnings. Due to the small size of the sample and observational nature of the study, the results do not prove that the increase in red meat consumption was the only cause of the higher phosphate levels. In addition, it did not differentiate the sources of red meat by quality or preservation - the two factors that play a role in phosphate levels and make it difficult to generalize their conclusions. While other studies are needed to see if all red meats, red meats with added phosphates, or other foods processed with phosphates (such as bakery products and chicken nuggets), might be to blame This does not mean that you can eat red meat without giving up. The link between increased red meat consumption and early death was noted in several studies, including a recent review that examined more than 1.5 million people in theJournal of the American Osteopathic Association. Many of these speculant studies that the increased risk of mortality all causes is due to the fact that people who eat a lot of red meat also tend to eat lessPlant-based foodsThey therefore consume less of their antioxidants and protective nutrients.

Eating this! advice

Take away? Do not leave meat, particularly treated or classic red meats - crowd the fruits and vegetables on your plate. And if you fear red meat, make sure to eat it in moderation (no more than three portions of 3 oz weekly) and always buy organic products. Certified biological meats do not contain type additives, including phosphates.