Study links heme iron to diabetes risk

"Bleeding" alt-meat can help stave off the development of Type 2 diabetes.

Higher consumption of the heme iron found in red meat and other animal products brings a higher risk of developing Type 2 diabetes — by as much as 26% — compared to the nobn-heme iron typically found in plant-based meat substitutes, according to new research by Harvard's T.H. Chan School of Public Health.

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