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In the US, 44,933 people found eating habits and followed
them for four years. It has been shown that persons with the highest iron
intake died twice as often from coronary heart disease than those with the
lowest iron intake. Different calculation methods have been used, taking into
account various other known risk factors. Meat is also a source of proven
harmful ingredients, saturated fats and cholesterol. However, this can only
partly explain why people with high meat consumption were more likely to die
than those with low meat consumption. Although the influence of these known
risk components has been ruled out, the calculation showed that people with
high iron intake died of 1.84 times myocardial infarction more frequently than
people with low iron intake (Circulation, Vol. 89, 1994, p. 969-974). Special
examinations of the subjects also showed that the amount of iron in their body
is actually higher the more iron they have in the diet.
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