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3min chapter
Recap: Red meat vs fake meat | Prof. Christopher Gardner
ZOE Science & Nutrition
Navigating the Shift from Red Meat to Plant-Based Alternatives
This chapter explores the advantages of substituting red meat with plant-based alternatives, focusing on improvements in key health markers like TMAO and LDL cholesterol. It also provides practical guidance on choosing healthier options while navigating the complexities of food processing and ingredient lists.
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