No Red Meat diet
Meat is red because of a protein it contains called myoglobin. The more myoglobin, the redder a meat’s appearance.
Not everyone defines red meat the same way. But in most cooking circles, red meat includes meat from beef, pork, lamb, rabbit and non-bird game meat. Meats from poultry, fowl or seafood are often not considered red meat.
From a health perspective, most doctors recommend eating less red meat because red meat tends to have more saturated fats. These “bad” fats have been linked with higher rates of stroke and heart disease.