Does Eating Red Meat Kill You … Or Is The Problem That We’re Eating FAKE Meat?
Harvard Medical School found that 1 in 10 premature deaths is caused by eating red meat:
Small quantities of processed meat such as bacon, sausages or salami can increase the likelihood of dying by a fifth, researchers from Harvard School of Medicine found. Eating steak increases the risk of dying by 12%.
Red meat often contains high amounts of saturated fat, while bacon and salami contain large amounts of salt. Replacing red meat with poultry, fish or vegetables, whole grains and other healthy foods cut the risk of dying by up to one fifth, the study found.
The study published in the Archives of Internal Medicine followed more than 100,000 people for around 28 years asking them periodically about their diet and lifestyle.
It was found that for every serving of red meat – equivalent to 3 ounces (85 grams) – eaten each day there was an 18 per cent increased risk of dying from heart disease and a 10 per cent increased risk of dying from cancer.
“The research itself seems solid and is based on two large scale cohort studies monitored over a long period of time.”
Other studies have also found that eating too much meat causes cancer and other health problems.
But how much of the problem isn’t red meat … but the fact that what we’re eating isn’t what our grandparents wouldn’t even recognize as meat at all?
For all of human history – until the last couple of decades – people ate beef from cows (or buffalo or bison) which grazed on grass. The cows were usually strong and healthy. Their meat was lean, with very little saturated fat, as the critters ate well and got outdoor exercise. Their meat was high in good Omega 3 fats. See this and this, and humans evolved to consume a lot of Omega 3 fatty acids in the wild game and fish which they ate (more).