These Foods Linked to Bigger Brains, Better Memory

With the recent news tying processed and red meats to cancer, you may already be cutting back on steak dinners. Here’s even more incentive: Two new studies have found that a Mediterranean-style diet — featuring more fish, whole grains, fruits and vegetables and less meat — may not only help keep your memory strong but also slow age-related brain shrinkage. There’s also good news for those who find it difficult to eat healthy all the time: Both studies found that …

Bad News, Bacon Lovers: Processed Meat Linked to Cancer

“Better not eat that. It’ll give you cancer. Didn’t you hear about that report?” the woman asked, as her friend reached for the bacon at the cafeteria breakfast bar. “That report” refers to the one this week from the World Health Organization (WHO) that caused a tizzy among lovers of bacon, cold cuts, sausages and hot dogs by saying consumption of processed meats “causes colorectal cancer.” Based on an analysis of more than 800 studies by 22 experts from 10 …

A Tick Bite to Make You Fear Red Meat

Those damn ticks. First it was the deer tick giving us a bacterial infection known as Lyme disease; now there’s a tick that can make us severely allergic to red meat. Are you ticked off yet? This time we can blame the lone star tick, which used to hang out in its namesake state, Texas, and the southeastern U.S. Today, though, it’s spreading to the East Coast and other parts of the country. The tick carries a sugar that human …

Grilling Meat, Avoiding Cancer: 5 Important Tips

Warm weather, Memorial Day, July 4th – it’s time to dust off the grill and enjoy some outdoor barbecuing. Just be sure you choose the healthiest ways to cook those steaks, burgers and chicken, so you don’t increase your risk for cancer. It’s not that grilling causes cancer. It’s that any high-heat cooking method that sears or burns the outside of meat causes chemicals to form that have been linked to cancer. Grilling, broiling or even panfrying over high heat …

Carnitine: A New Reason to Cut Back on Red Meat?

Maybe it’s not really cholesterol from that big, juicy steak that’s linked to heart disease. Instead, it could be a compound in red meat called carnitine, which does a number on our gut bacteria if we eat too much meat too often, suggests intriguing new research. Carnitine seems to have a profound effect on certain bacteria in the intestine; these in turn produce a chemical linked to clogging of the arteries and heart disease. The more meat we eat, the …