74%
Shifting from red meat to forage fish has the potential to dramatically decrease death rates from noncommunicable diseases, a new study shows. Forage fish such as herring, anchovies and sardines are a rich source of omega 3s and other essential nutrients and are also more environmentally sustainable than red meat, researchers say. Noncommunicable diseases are responsible for more than 74 per cent of all deaths worldwide.
BMJ Global Health
PALEO (MOSTLY) PLANT-BASED
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