2. Red Meat
It is proven by many studies over the years that having too much red meat can increase risk of cancer. The question always is how much is too much? According to Mary Ellen Phipps, a wellness dietitian at MD Anderson, limit red meat consumption to 18 ounces or less per week is ideal. This reduces risk in getting cancer. So how can you limit your red meat intake?
Eat more plant proteins such as beans and soy. A full cup of beans contain as much protein as 2 ounces of steak. This way, you will get the protein you need. Another simple way is to incorporate more chicken and fish in your diet.
It is important to limit your intake of red meat but do not completely stop red meat intake. Red meat contains several valuable nutrients such as iron, zinc, B12 and protein.