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Science Friday: Red Meat's Heart Risk Goes Beyond the Fat


Included in this weeks' show:
 
Reporting in  Nature Medicine, researchers write that a chemical in red meat, L-carnitine, may increase the risk of heart disease in people and mice--but only in frequent red-meat eaters. Study author Stanley Hazen of the Cleveland Clinic explains how diet changes the gut's bacterial flora, and how that can affect heart health.
 
Friday's lineup:
 
Red Meat's Heart Risk Goes Beyond the Fat

Visit the Science Friday website.

 

 

 
Friday, April 12, 2013
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