Adults who swapped out animal protein for plant-based protein saw lower levels of LDL cholesterol, moderate weight loss, and similar sodium intake and blood pressure levels (compared to animal protein consumption) after eight weeks, revealed a two-phase study conducted by researchers at Stanford Medicine and funded by Beyond Meat.
Read more about it via https://www.foodnavigator-usa.com/Article/2020/08/13/Study-Plant-based-meat-alternatives-improve-cardiovascular-risk-factors-compared-with-animal-meat?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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