Red Meat Encourages E. Coli

Frequent consumption of red meat has been linked to an increase risk of contracting a specific strain of E. coli, US and Australian researchers have found. Molecules in the meat, called Neu5Gc, amass in cells and function as a magnet if exposed to the potentially deadly strain. This “priming” makes it easier for the toxins to enter the blood stream, putting frequent meat-eaters at a higher risk of bacteria-related illness. Fruits and vegetables do not contain these levels of Neu5Gc, making herbivores less susceptible than their meat-eating counterparts.