Scientists have recognized that red meat can harm health

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Scientists from Australia have proven that frequent consumption of red meat can be harmful to health.

Scientists have found out that those exposed to high temperatures during the preparation of beef, pork or lamb final products of glycation are formed.

These substances accumulated in the human body provoke transformations at the cellular level, which increase the risk of type 2 diabetes and problems with the cardiovascular system.

Researchers came to these conclusions came after an experiment in which more than 50 people of different sexes aged 20-50 took part. After four weeks in the group that constantly consumed red meat, scientists recorded a dangerous increase in glycation end products.

At the same time, the meat was not only fried, but also boiled, stewed or steamed.