The study found that people who consumed the
highest amounts of red and processed meats had nearly a 50
percent increased risk of non-alcoholic fatty liver disease (NAFLD), and more than a 50
percent higher risk of developing
insulin resistance.
The Reaven diet, named after Dr. Gerald Reaven, calls for 5
percent protein, 40
percent fat, 45
percent carbohydrates.12 Dr. Gerald Reaven spent many years researching Syndrome X, characterized by
high blood cholesterol, obesity,
insulin resistance and
high blood pressure.