red meat

You've likely heard about the link between sugar consumption and Type 2 diabetes. But fresh research ties another dietary pattern to increased risk of the disease, too: eating too much red meat.

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Researchers at the Cleveland Clinic say the real problem isn’t the fat and cholesterol, but a little-known chemical called TMAO that shows up in the blood after someone eats red meat, the New York Times reports. It seems to be created by bacteria that live in our gut.