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Thus, meat not only contains a highly bioavailable form of iron but also improves the absorption of non-heme iron from plant foods, a mechanism that has not been fully explained and is referred to as the meat factor. Heart disease is the A 2023 review found an increased risk for both unprocessed and processed red meat

Myalgic encephalomyelitis/chronic fatigue syndrome and gulf war illness patients exhibit increased humoral responses to the herpesviruses-encoded dUTPase: Implications in disease pathophysiology

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