Dear Mark: Increased Red Meat, Reduced Carb, Increased Death?

For today’s edition of Dear Mark, I’m answering three questions. First, what’s the deal with the new Harvard study claiming that eating more red meat increases the death rate? Does it actually prove this? Second, how about the one claiming that reduced carb diets also increase death? Should you worry? And finally, why do I recommend eating locally farmed farmer’s market produce, even if it isn’t organic? Let’s go: Hi Mark, What’s your take on this Harvard study? www.hsph.harvard.edu/news/press-releases/increasing-red-meat-consumption-linked-with-higher-risk-of-premature-death/ “those who increased their daily servings of red meat over an eight-year period were more likely to die during the subsequent eight

from https://www.marksdailyapple.com/increased-red-meat-reduced-carb-increased-death/

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https://healthnews010.tumblr.com/post/185695717738