Source Bodybuilding.com

Put all ingredients in a blender. Mix and enjoy.

Which do you choose?

If you chose beverage A, congratulations: You just saved yourself a whole lot of money, and, perhaps, even contaminants, too. But if you picked beverage B, then you’ll be spending hundreds of unnecessary dollars on bottled water this year. Sure, bottled water is convenient, trendy, and may well be just as pure as what comes out of your tap. But it’s hardly a smart investment for your pocketbook, your body or our planet. Eat This, Not That! decided to take a closer look at what’s behind the pristine images and elegant-sounding names printed on those bottles.

You may actually be drinking tap water

Case in point: Dasani, a Coca-Cola product. Despite its exotic-sounding name, Dasani is simply purified tap water that’s had minerals added back in. For example, if your Dasani water was bottled at the Coca-Cola Bottling Company in Philadelphia, you’re drinking Philly tap water. But it’s not the only brand of water that relies on city pipes to provide its product. About 25 percent of all bottled water is taken from municipal water sources, including Pepsi’s Aquafina.

Scan the labels of the leading brands and you see variations on the words “pure” and “natural” and “pristine” over and over again. And when a Cornell University marketing class studied consumer perceptions of bottled water, they found that people thought it was cleaner, with less bacteria. But that may not actually be true. For example, in a 4-year review that included the testing of 1,000 bottles of water, the Natural Resources Defense Council—one the country’s most ardent environmental crusaders—found that “about 22 percent of the brands we tested contained, in at least one sample, chemical contaminants at levels above strict state health limits.”

Grabbing a granola or energy bar may seem like a sensible choice for a healthy snack, but be wary. Many of these seemingly healthy choices have no more nutritional value than a candy bar. Here are five of the worst offenders.

Alternatively, you can make your own bars – with my Homemade Protein Bars recipe.

1. PowerBar ProteinPlus: Chocolate Brownie
Don’t reach for a protein bar designed for serious weight trainers. This chocolaty bar is packed with 360 calories, 11 g of fat, and nearly as much sugar as a can of cola.

2. Quaker Oatmeal To Go
Oatmeal may be one of our favorite foods because of its hefty serving of fiber and protein, but—nutritionally speaking—this bar ranks nowhere near its cereal cousin. The key to keeping this square together is sugar, and lots of it: High fructose corn syrup and brown sugar are the primary ingredients after rolled oats.

3. Nature Valley Sweet & Salty Nut Granola Bar, Peanut
This sweet, salty bar is sure to give you give you a sugar high—and subsequent crash. It has 11 g of sugar, 170 calories, and no significant servings of vitamins or minerals.

4. Kudos Chocolate Chip Granola Bar
This chocolate-dipped granola bar comes in at only 120 calories—but it will leave you with a hankering for more in no time. It offers a paltry 1 g each of fiber and protein.

5. Kellogg’s Nutri-Grain Yogurt Bar, Strawberry Yogurt
At 130 calories and 3.5 g of fat per serving, this cereal bar seems to be a fine choice, but one look at the ingredient list brimming with scientific jargon makes it a no-go. The ooey-gooey center of this snacker is mostly made with sugar, some fruit puree, and Red Dye #40.

Here’s a happier prediction: Eat more often and you’ll avoid all of those problems. Spreading six smaller meals across your day operates on the simple principle of satisfaction. Frequent meals tame the slavering beast of hunger.

The secret? Each mini meal should blend protein and fiber-rich complex carbohydrates. “Protein and fiber give you that feeling of satiety and keep you from feeling hungry,” says Tara Geise, R.D., a nutritionist in private practice in Orlando and a spokeswoman for the American Dietetic Association (ADA).

Controlling hunger shrinks your gut. In a study published in the International Journal of Obesity, one group of overweight men was given five small meals, then was free to choose a sixth meal. A second group ate a single meal containing the same number of calories as the total of the other group’s first five meals, then later had a free-choice second meal. The six-meal men ate 27 percent less food at their last meal than the two-meal men did at their second.

Consistent eating will also keep your protein levels high, helping you build muscle. “Your body can metabolize only so much protein at one time,” says Katherine Tallmadge, R.D., author of Diet Simple. “Protein is metabolized better when it’s divided evenly.”

The challenge is keeping the mini meals mini. “It’s critical that at the end of the day, the calorie content of your mini meals does not exceed what you would eat in three larger meals,” says Jeannie Moloo, Ph.D., R.D., an ADA spokeswoman in Roseville, California. If you already know your calorie count, start eating.

With a suggested calorie count in hand, you can mix and match from the list of meals shown here. Yes, you can take two items from one meal list—if they’re small. Looking to lose? Choose lower-calorie options. Regular Joe? Be as flexible as you please. Building muscle? Double up on a couple of the items—have an extra slice of pizza or two containers of yogurt.

Breakfast: 6-8:30 a.m.

You’re sleepy, so we’ll keep it simple: Mix protein and quality carbs. “When protein is included in a meal, not only does it help prevent overeating at other times of day, but it also sustains energy levels and improves concentration,” says Bonnie Taub-Dix, M.A., R.D., C.D.N., an ADA spokeswoman.

This means choosing a milk-infused latte instead of plain coffee, or a slather of peanut butter along with the jelly on an English muffin. Do not leave home without breakfast—this is the foundation for the rest of your day.

1. 110 calories: Latte with reduced-fat milk
2. 140 calories: Skippy brand Squeeze Stick of peanut butter
3. 200 calories: 1 cup reduced-sodium cottage cheese with fresh peaches and cinnamon
4. 200 calories: 1 cup blackberries, blueberries, or strawberries with 6 ounces light yogurt and 1 tablespoon low-fat granola
5. 250 calories: Any-way-you-like-it egg on a whole-grain English muffin with melted cheese
6. 250 calories: Oatmeal made with milk instead of water; add brown sugar, walnuts, and/or any fresh or dried fruit
7. 260 calories: Cold whole-grain cereal, such as Kashi or raisin bran, with reduced-fat milk
8. 300 calories: Peanut butter and jelly on a whole-grain English muffin
9. 300 calories: Scrambled-egg burrito with turkey sausage and salsa
10. 300 calories: Two-egg omelet with spinach, mushrooms, and feta cheese

Morning Snack: 9:30-10:30 a.m.

Planning matters. If there’s nothing but junk in your workplace vending machines, buy the foods you need—string cheese, granola bars, trail mix, whatever—and keep a stash at your desk.

1. 80 calories: Stick of string cheese
2. 100 calories: Hard-boiled egg with a handful of grape tomatoes
3. 180 calories: Nature Valley granola bar
4. 250 calories: Ready-made reduced-fat smoothie, such as Stonyfield Farm
5. 250 calories: Clif bar
6. 275 calories: 2 or 3 small handfuls of trail mix
7. 290 calories: Kellogg’s Nutri-Grain bar with a handful of pistachios or almonds
8. 300 calories: Slice of whole-grain bread topped with peanut butter and banana
9. 300 calories: Small bagel with 2 slices of Muenster cheese, melted
10. 400 calories: Medium-size fruit muffin (best if made with whole-wheat flour)

Lunch: 12-1:30

Be careful here! If you’ve had only a latte, fruit, and some string cheese so far, go ahead and have a big lunch. But if you’ve already eaten 700 calories (an omelet and a muffin, say), keep lunch light. Whatever you do, eat slowly, no matter how un-American that seems. It’ll help you feel satisfied—and keep you that way.

1. 175 calories: Canned tuna with balsamic vinegar on whole-grain crackers or bread
2. 300 calories: 3 corn-tortilla flautas stuffed with refried beans and dipped in salsa
3. 350 calories: Half an avocado, sliced, or ½ cup prepared guacamole with tomato and onion in a whole-grain pita
4. 375 calories: Baked potato with chopped broccoli and a slice of American cheese, melted
5. 400 calories: Seafood salad in a whole-grain pita with diced tomato, cucumber, and onion
6. 400 calories: 3 or 4 slices of bacon, reduced-fat Cheddar cheese, thin apple slices, and peanut butter on toasted whole-grain bread
7. 400 calories: ½ cup hummus with roasted vegetables
8. 400 calories: Small ham-, turkey-, or roast-beef-and-Swiss wrap with vegetables and mustard, in a whole-wheat tortilla
9. 400 calories: Fresh mozzarella and tomato slices on a bed of greens, with balsamic vinaigrette and extra-virgin olive oil
10. 450 calories: Six pierogi with salsa or reduced-fat sour cream

Afternoon Snack: 2:30-3:30

Steer clear of the candy bowl on your P.A.’s desk. “You could eat four small chocolates for 100 calories,” says Geise, “or you could eat a cup of yogurt.” The chocolate gives you hardly any protein; the yogurt delivers 8 grams.

1. 160 calories: Reduced-fat Cheddar melted on apple halves
2. 175 calories: 5 Laughing Cow cheese wedges
3. 200 calories: ½ cup baba ghanoush (roasted-eggplant dip) with vegetables
4. 210 calories: Half a container of Cracker Jack
5. 250 calories: 1 cup reduced-fat yogurt
6. 250 calories: Small handful of chopped pecans over a cup of fruit salad
7. 260 calories: Apple, pear, or banana smeared with peanut butter
8. 300 calories: Cup of chickpeas with a dash of cumin and fresh mint
9. 340 calories: 2 ounces roasted nuts
10. 350 calories: 1 cup each fat-free milk and frozen yogurt blended with a spoonful of peanut butter

Dinner: 5:30-7:30 p.m.

Okay, this isn’t dinner as you used to know it. But don’t panic. At first, reining in meal sizes will seem strange. But portion control can make or break the plan. “This is crucial, whether you’re looking to control weight, manage blood sugar, or maintain energy levels,” says Tallmadge. And remember—you’ll be eating again in 2 hours.

1. 200 calories: 2 cups mixed vegetables (fresh or frozen) with ½ cup marinara sauce and some grated Parmesan cheese
2. 275 calories: 3 or 4 large handfuls of greens sautéed in olive oil with a handful of walnuts and ½ cup raisins
3. 300 calories: 6-piece sushi meal with a cup of miso soup
4. 325 calories: Buffalo burger topped with coleslaw, onion, and tomato
5. 350 calories: Quesadilla made with a small corn or whole-wheat tortilla, cheese, beans, shredded chicken or lean ground beef, onion, and jalapenos, and dipped in salsa
6. 400 calories: Slice of pizza topped with cheese and ground beef or ham
7. 400 calories: Turkey London broil cut into strips, sautéed with onion, red and orange bell pepper, and teriyaki sauce
8. 450 calories: Small plateful of nachos—baked tortilla chips, shredded reduced-fat cheese, refried beans, and salsa (plus some corn or black beans, if you want)
9. 500 calories: Lentil, minestrone, or tomato soup with a grilled-cheese sandwich on whole-grain bread
10. 550 calories: 1 cup pasta tossed with browned ground turkey breast, black olives, diced onion, a drizzle of olive oil, and 1 ½ tablespoons crumbled Gorgonzola cheese

Evening Snack: 8:30-10 p.m.

Famished? Feeling as if this was the longest day of your life? Maybe your calorie count is too low. Adjust it by adding more sensible foods to your plan. Or try choosing higher-fiber foods; they’re digested slowly, so they’ll help you feel fuller longer.

1. 150 calories: 5 cups Jolly Time light microwave popcorn sprinkled with hot sauce and/or 1 tablespoon Romano cheese
2. 150 calories: 1 cup rice pudding
3. 150 calories: 6 or 7 strawberries dipped in yogurt and drizzled with chocolate sauce
4. 150 calories: 1 cup cocoa made with skim milk
5. 175 calories: Sliced sweet potato (with skin), tossed in olive oil and baked
6. 175 calories: 1 cup skim ricotta cheese sweetened with Splenda, vanilla flavoring, and a dash of nutmeg or cinnamon
7. 175 calories: Seltzer with 2 scoops frozen yogurt, a handful of berries, and a shot of flavoring syrup, such as strawberry or cherry
8. 200 calories: Root-beer float with 2 scoops frozen vanilla yogurt
9. 200 calories: 2 handfuls olives
10. 275 calories: 2-ounce Snickers bar

We’re not suggesting “The Situation” as a role model. But there is one hard-body lesson you can take from MTV’s Jersey Shore loudmouth: The less body fat you carry, the better your abs will show.

Start by performing triage on the six eating habits listed here. But don’t try to banish them all at once. “Target just one or two behaviors at first—ones that you can make the most difference by changing,” says Jennifer McDaniel, R.D., of St. Louis University.

The reason: Recent studies show that we have only so much willpower. That’s why trying to break several bad habits at once can be overwhelming. But if you follow the slow and steady approach, you’ll increase your odds of sculpting a thinner, fitter physique—and keeping it for life.

Mix oatmeal, whey powder, flax seeds and non fat dry milk together in a large bowl

In a separate bowl mix almond butter, water and vanilla.

Combine both  mixtures

Measure 2.5 ounces – freeze for 1 hour or leave in fridge for several hours until it’s firm.

Makes 7 bars

For awhile, nutrition experts hypothesized that the high cholesterol content of eggs raised blood cholesterol levels, which can increase a person’s risk of heart disease. But this hypothesis was never proven. In fact, several studies have shown that the consumption of eggs is not associated with higher cholesterol levels but is associated with higher nutrient intake.

In 2000, researchers set out to assess the nutritional significance of eggs in the American diet and to estimate the degree of association between egg consumption and cholesterol levels. Their straightforward results were published in the Journal of the American College of Nutrition: Eggs make important nutritional contributions to the American diet and their consumption is not associated with high cholesterol levels. Specifically, the study showed that egg consumers had a higher intake of important nutrients like vitamins B12, A, E, and C than non-egg eaters, and that people who reported eating four or more eggs per week actually had significantly lower average cholesterol levels than those who reported eating zero to one eggs per week.

Here are four more ways eggs can enhance your health:

* Eggs are an excellent source of low-cost, high-quality protein. One large egg provides more than 6 grams of protein, yet contains only 75 calories. And the protein is “complete,” providing all nine of the body’s essential amino acids.

* Eggs are one of the best sources of choline. Found primarily in the egg yolk, one large egg provides 30% of the recommended daily allowance (RDA) of this essential nutrient, which plays an important role in brain health and the reduction of inflammation. Many people are deficient in choline, which is found in trace amounts of many different foods.

* Eggs are a great food for those trying to lose weight. Because of the high amount of quality protein in eggs, they make a very satisfying breakfast, which is especially useful for people trying to lose weight. In one study published in the Journal of the Federation of American Societies for Experimental Biology (2007), subjects following low-fat, calorie-restricted diets were randomly assigned to one of two breakfasts: a bagel or two eggs. After eight weeks, the egg eaters experienced 65% greater weight loss, 83% greater decrease in waist circumference, and a greater improvement in energy levels compared to the bagel-eating group. Also worth mentioning is that changes in plasma cholesterol and triglycerides did not differ significantly between the two groups. Researchers postulated that eating eggs for breakfast enhanced weight loss by increasing satiety, resulting in better adherence to a reduced-calorie diet.

* Eggs protect eyesight. Egg yolks contain a highly absorbable form of vision-protective carotenoids like lutein and zeaxanthin, which help to prevent age-related macular degeneration and cataracts. Studies published in the Journal of Nutrition showed that eggs increased blood levels of these nutrients without increasing cholesterol or triglyceride levels.

So how many eggs should you eat? Just because something is good for you doesn’t always mean that more of it is necessarily better. In a 2007 study published in the journal Medical Science Monitor, no significant difference in cardiovascular diseases (like stroke and heart attack) were observed between people who consumed more than six eggs per week and those who consumed one or fewer eggs per week. So a couple of eggs a day, a few days a week, should be safe and health for most people.

According to Becky Hand, a Licensed and Registered Dietitian for SparkPeople, “One egg daily can easily be a part of a well-balanced, nutritious diet for healthy adults.” An important exception is for diabetics, who experienced an increased risk of coronary artery disease when consuming greater than six eggs per week. If you have a medical condition such as heart disease or diabetes, Hand suggests checking with your physician (or dietitian) regarding egg consumption and dietary restrictions.

“Designer” Eggs: Are They Worth the Money? When you go to stock up on eggs, be prepared for an onslaught of choices. Beyond just white and brown, you’ll see a whole new world of choices in the refrigerator case. Are these “designer” eggs worth the extra money? It depends on the designer.

* Cage Free, Free Range, Pastured, and Pasture Raised: You may feel like you’re doing a good deed by purchasing eggs with one or more of these terms on the package. But in truth, these labels really don’t mean a whole lot, as there are no rules or regulations about using these terms.
* Certified Organic: They hens who lay these eggs are cage-free, have outdoor access, and eat a 100% organic and vegetarian diet that is free of antibiotics and pesticides. Third-party auditors enforce these standards.
* Grade AA, A and B: Eggs in the US are classified according to quality and freshness standards established by the USDA. AA is the most superior in quality, followed by A and B.
* Omega-3 Enhanced eggs: When is an egg not just an egg? When it’s engineered to contain Omega-3s. The hens that lay these eggs eat a diet rich in Omega-3s, which includes algae or flaxseed. The eggs they lay contain higher Omega-3 content but taste like regular eggs. These eggs may help contribute to your intake of essential fatty acids, but they don’t contain enough to make up for a diet that is otherwise low in Omega-3s.

No matter what kind of eggs you choose to eat, be sure to follow proper handling and preparation guidelines to ensure that your eggs are safe to eat. Raw or improperly handled eggs can be a source of disease.

* Avoid raw eggs, and foods made with raw eggs (Caesar dressing, homemade mayonnaise, eggnog, and cookie dough). These foods are safe if a pasteurized egg product is used.
* Check the carton to be sure that the eggs you are buying are clean and free of cracks.
* Store eggs in the coldest part of the refrigerator (not in the door), and use within three to five weeks, or by the expiration date on the carton. Hardboiled eggs should also be stored in the refrigerator and used within one week.
* When cooking with eggs, don’t leave the carton on the counter during prep time. Take out the eggs you will use and return the carton to the refrigerator.
* Wash all surfaces, cooking utensils, and skin with warm, soapy water before and after handling eggs.
* Cook eggs until yolks are firm.
* Cook egg-containing dishes to at least 160 degrees Fahrenheit to destroy any bacteria safely.

Give yourself a break! Poached, scrambled, baked or fried—you can rely on the inexpensive and high-quality protein of eggs as part of a varied, healthy diet. “Do be careful with whom your eggs hang out,” says Hand. “Bacon, sausage, and high-fat cheeses can be troublesome characters!”

But most men eat animal products. And we really do become what we eat. Our skin, bones, hair, and nails are composed mostly of protein. Plus, animal products fuel the muscle-growing process called protein synthesis. That’s why Rocky chugged eggs before his a.m. runs. Since those days, nutrition scientists have done plenty of research. Read up before you chow down.

You Need More
Think big. Most adults would benefit from eating more than the recommended daily intake of 56 grams, says Donald Layman, Ph.D., a professor emeritus of nutrition at the University of Illinois. The benefit goes beyond muscles, he says: Protein dulls hunger and can help prevent obesity, diabetes, and heart disease.

How much do you need? Step on a scale and be honest with yourself about your workout regimen. According to Mark Tarnopolsky, M.D., Ph.D., who studies exercise and nutrition at McMaster University in Hamilton, Ontario, highly trained athletes thrive on 0.77 gram of daily protein per pound of body weight. That’s 139 grams for a 180-pound man.

Men who work out 5 or more days a week for an hour or longer need 0.55 gram per pound. And men who work out 3 to 5 days a week for 45 minutes to an hour need 0.45 gram per pound. So a 180-pound guy who works out regularly needs about 80 grams of protein a day.

Now, if you’re trying to lose weight, protein is still crucial. The fewer calories you consume, the more calories should come from protein, says Layman. You need to boost your protein intake to between 0.45 and 0.68 gram per pound to preserve calorie-burning muscle mass.

And no, that extra protein won’t wreck your kidneys: “Taking in more than the recommended dose won’t confer more benefit. It won’t hurt you, but you’ll just burn it off as extra energy,” Dr. Tarnopolsky says.

It’s Not All the Same
Many foods, including nuts and beans, can provide a good dose of protein. But the best sources are dairy products, eggs, meat, and fish, Layman says. Animal protein is complete—it contains the right proportions of the essential amino acids your body can’t synthesize on its own.

It’s possible to build complete protein from plant-based foods by combining legumes, nuts, and grains at one meal or over the course of a day. But you’ll need to consume 20 to 25 percent more plant-based protein to reap the benefits that animal-derived sources provide, says Dr. Tarnopolsky. And beans and legumes have carbs that make it harder to lose weight.

So if protein can help keep weight off, is a chicken wing dipped in blue-cheese dressing a diet secret? Not quite: Total calories still count. Scale down your fat and carbohydrate intake to make room for lean protein: eggs, low-fat milk, yogurt, lean meat, and fish.

But remember, if you’re struggling with your weight, fat itself is not the culprit; carbs are the likely problem. Fat will help keep you full, while carbs can put you on a blood-sugar roller coaster that leaves you hungry later.

Timing is Everything
“At any given moment, even at rest, your body is breaking down and building protein,” says Jeffrey Volek, Ph.D., R.D., a nutrition and exercise researcher at the University of Connecticut. Every time you eat at least 30 grams of protein, Layman says, you trigger a burst of protein synthesis that lasts about 3 hours.

But think about it: When do you eat most of your protein? At dinner, right? That means you could be fueling muscle growth for only a few hours a day, and breaking down muscle the rest of the time, Layman says. Instead, you should spread out your protein intake.

Your body can process only so much protein in a single sitting. A recent study from the University of Texas found that consuming 90 grams of protein at one meal provides the same benefit as eating 30 grams. It’s like a gas tank, says study author Douglas Paddon-Jones, Ph.D.: “There’s only so much you can put in to maximize performance; the rest is spillover.”

Eating protein at all three meals—plus snacking two or three times a day on proteins such as cheese, jerky, and milk—will help you eat less overall. People who start the day with a protein-rich breakfast consume 200 fewer calories a day than those who chow down on a carb-heavy breakfast, like a jam-smeared bagel. Ending the day with a steak dinner doesn’t have the same appetite-quenching effect, Layman says.

Workouts Require Fuel
Every guy in the gym knows he should consume some protein after a workout. But how much, and when? “When you work out, your muscles are primed to respond to protein,” Volek says, “and you have a window of opportunity to promote muscle growth.”

Volek recommends splitting your dose of protein, eating half 30 minutes before the workout and the other half 30 minutes after. A total of 10 to 20 grams of protein is ideal, he says. And wrap a piece of bread around that turkey, because carbs can raise insulin; this slows protein breakdown, which speeds muscle growth after your workout. Moreover, you won’t use your stored protein for energy; you’ll rely instead on the carbs to replenish you.

One study, published in the American Journal of Clinical Nutrition, pinpointed 20 grams as the best amount of postworkout protein to maximize muscle growth.

You’re doing this because resistance exercise breaks down muscle. This requires a fresh infusion of amino acids to repair and build it. “If you’re lifting weights and you don’t consume protein, it’s almost counterproductive,” says Volek. Protein also helps build enzymes that allow your body to adapt to endurance sports like running and biking.

Powders are for Everyone
Everyone—not just muscleheads—can benefit from the quick hit of amino acids provided by a protein supplement, bar, or shake. Your best bet is a fast-absorbing, high-quality kind like whey protein powder (derived from milk): “It appears in your bloodstream 15 minutes after you consume it,” Volek says.

Whey protein is also the best source of leucine, an amino acid that behaves more like a hormone in your body: “It’s more than a building block of protein—it actually activates protein synthesis,” Volek says. Whey contains 10 percent leucine while other animal-based proteins have as little as 5 percent.

Casein, another milk protein sold in supplement form, provides a slower-absorbing but more sustained source of amino acids, making it a great choice for a snack before you hit the sack. “Casein should help you maintain a positive protein balance during the night,” says Volek. Building muscle while you sleep?

Thanks to protein, anything’s possible.

Eating processed meat is also linked to a 19 percent higher risk of Type 2 diabetes, said the study, which appeared in the journal Circulation.

However researchers found no higher risk of heart disease or diabetes among people that ate unprocessed red meat such as from beef, pork, or lamb.

Most healthy eating guidelines already recommended limited meat consumption, but until now “studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes,” said Renata Micha, the lead author of the study.

“Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats,” said Micha, a research fellow in the department of epidemiology at the Harvard School of Public Health (HSPH).

The team reached their conclusions by studying information from 1,600 reports from around the world involving some 1.2 million people.

On average, each 50 gram (1.8 ounce) daily serving of processed meat (about one to two slices of deli meats, or one hot dog) was associated with the higher heart disease and diabetes risk, the researchers said.

Lifestyle factors associated with eating unprocessed red meats and processed meats “were similar, but only processed meats were linked to higher risk,” said report co-author Dariush Mozaffarian, assistant professor in the department of epidemiology at HSPH.

While unprocessed red and processed meats eaten in the United States contained similar average amounts of saturated fat and cholesterol, researches found that processed meats “contained, on average, four times more sodium and 50 percent more nitrate preservatives,” said Micha.

“This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats,” she said.

In order to decrease heart attack and diabetes risk, it would be best to avoid processed meats such as bacon, salami, sausages, hot dogs and processed deli meats.

“Based on our findings, eating one serving per week or less would be associated with relatively small risk,” said Micha.