As someone who moved on to a low-carb diet earlier this year, I've been readng round a bit more than previously, and have started coming across reports of studies that suggest that the link between red meat and heart disease remains - not through saturated fat, but through its involvement in the production of TMAO, and TMAO's link with increased atherosclerosis and other heart disease issues. I've done a search, but TMAO seems to have barely been discussed on these forums, so wondering if anybody else had been taking a look at this. Apparently red wine and olive oil can help in keeping TMAO levels down - so it seems like similar arguments and players as in previous debates over food and heart disease, 'just' with a different villain?