Eat red meat with a green salad, recommends Harvard

In an effort to promote healthy eating backed by science, Harvard University has released a series of dietary recommendations for the general public. These guidelines, developed by nutrition experts, offer clear, practical advice to improve dietary quality and promote a healthier lifestyle.

Recommendations focus on consuming red meat with green salads to maximize health benefits and long-lasting cellular vitality. This is due to the synergy between vitamin B12, present in red meat, and folic acid, contained in green leafy vegetables.

Vitamin B12 plays a crucial role in folate absorption, as well as cell replication and cell division, processes critical for cell regeneration and renewal throughout the body.

Likewise, folic acid collaborates with this vitamin to maintain a balance in the production of red and white blood cells, thus promoting an optimal immune system and adequate tissue oxygenation.

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It has diuretic and purifying properties

Harvard’s suggestions are backed by the latest scientific research in the field of nutrition and are designed to be accessible and easy to follow for people of all ages and culinary skill levels.

By following these guidelines, you can improve long-term health and well-being, as this combination of foods is vital for hair health and plays a key role in preventing anemia and other conditions related to abnormal cell division. .

In this way, the prestigious university’s recommendation of combining red meat with green salads not only provides balanced nutrition, but also contributes to maintaining optimal health in the long term.