A new study led by Dr. Stanley Hazen from the Cleveland Clinic had some really fascinating findings. Researchers have long thought that it’s not really saturated fat or cholesterol from red meats that increases the risk of heart disease.
The researchers thought that increased heart disease risk from eating meats might be caused by a chemical that is produced by bacteria in your gut from digesting red meat. This almost unknown chemical is then converted by your liver into another chemical called TMAO that then travels through your blood, increasing your risk of heart disease.
Follow-up studies showed that vegans and vegetarians have far less TMAO in their blood than meat eaters.
You can read the entire writeup in the New York Times here