Cholestorel:
Substituting animal proteins with soy proteins, such as edamame, tofu and soy milk, can help reduce bad cholesterol, triglycerides and total cholesterol levels.

Lectins in Plants:
A group of proteins in plants known as lectins have been found to possess anti-cancer properties in both test tube and human case studies, an article published in "Critical Reviews in Food Science and Nutrition" states. These lectins, found in foods including corn, wheat, kidney beans, peanuts, tomatoes, bananas, peas, soybeans, rice, potatoes, lentils and mushrooms, can become internalized into cells, blocking cancerous growths, while also modulating immune function, by activating components of the immune system.

A compound found in red meat (used as an additive in some energy drinks) called carnitine is found to cause atherosclerosis, the hardening or clogging of the arteries, according to a study published in the journal Nature Medicine.

2. It can shorten your lifespan
A study conducted by Harvard School of Public Health found there is association with red meat consumption and increased risk of a shorter lifespan. Eating healthier protein sources such as fish, poultry, nuts, and legumes was associated with a lower risk of mortality.

8. Eating meat increases your risk of type 2 diabetes

According to a report published by JAMA Internal Medicine, eating red or processed meat can, over time, increase the risk of developing type 2 diabetes. 

Red Meat
Types of red meat:

 According to the DGA, “moderate evidence indicates that eating peanuts and certain tree nuts reduces risk factors for cardiovascular disease when consumed as part of a diet that is nutritionally adequate and within calorie needs.”

Studies suggest that people who eat nuts have healthier diets overall. In the PREDIMED study, people who ate a Mediterranean type diet with more than three servings of nuts per week had a 30 percent risk reduction in heart disease and a 39 percent lower mortality risk.

Fresh chicken needs to be kept cold, both to extend its shelf life and to prevent the growth of harmful bacteria
Ensure chicken is cooked to     the bone
Wash all utensils and hands ater handling raw chicken
Avoid cross contamination
Thaw chicken correctly