Red Meat & Cancer—Again! Will It Ever Stop?

The media and blogosphere are abuzz with the latest report from the WHO, which classified cured and processed meats as carcinogens and put them in the same category as asbestos, alcohol, arsenic, and tobacco. But what does the research really tell us about the link between red meat and cancer?

*See Publisher’s Note

Publisher’s Note Regarding Red Meat Consumption: The studies concerning whether processed and fresh red meat promote cancer are inconsistent. Scientists also interpret the research results differently, with some concluding that the evidence does not compellingly support discouraging red meat consumption while others deduce the opposite. This section includes articles/videos reflecting both opinions. Nevertheless, I offer this common-sense guidance. Eat red meat infrequently and sparingly, like a condiment. (This advice applies to all flesh products.) Despite the conflicting research and opinions, studies generally indicate that processed red meat poses a bigger health hazard than fresh meat. Accordingly, avoiding processed meats is prudent, especially in light of the destructive chemicals used to prepare the products and their high sodium and deleterious saturated fat content. However, if consumed judiciously, certain fresh, organic, grass-fed red meat such as beef, for example, can enhance an otherwise healthy diet, providing nutrients as omega 3 fatty acids and others that bolster vitality.

*This Publisher’s Note is not medical advice. Please consult with your physician regarding any health concerns. Acting on any information provided on this site is done so at your own risk.

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