トランス脂肪

赤肉
脂肪の多い赤身の肉は、皮膚のコラーゲンの自然な生成を減少させる不安定な分子であるフリーラジカルを生成します。 加齢に伴い、果物や野菜の消費を増やしながら、赤身肉の過剰な消費を避けなければなりません。 鶏肉や皮のない七面鳥などの赤身の肉も優れた代替品です。
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脂肪の多い赤身の肉は、皮膚のコラーゲンの自然な生成を減少させる不安定な分子であるフリーラジカルを生成します。 加齢に伴い、果物や野菜の消費を増やしながら、赤身肉の過剰な消費を避けなければなりません。 鶏肉や皮のない七面鳥などの赤身の肉も優れた代替品です。