Limit consumption of red meat

While red meat provides protein and iron, excessive intake has been linked to higher risks of heart disease, certain cancers, and other health concerns. Experts recommend limiting consumption to 1-2 servings per week, opting for lean cuts when possible. Processed varieties like bacon and sausages should be especially moderated due to their preservative content. Replacing some red meat with plant-based proteins (beans, lentils) or fatty fish can improve cholesterol levels and overall wellness. This balanced approach allows you to enjoy red meat’s benefits while prioritizing long-term health through mindful, varied eating habits.