Is Meat Dangerous? — 7 Comments

  1. So well-written, Linda. Thank you. I also want to add that in addition to comparing grass-fed to feedlot beef, how we cook our meat can affect levels of carcinogens. For example, grilling or charring meat has been shown to have higher levels of carcinogens than roasting or cooking with condensation. As you inferred, there’s more to this than meets the eye.

    • I appreciate you mentioning this Pamela. Your web site gives a plethora of great recipes and tips for properly preparing meats. I go there often for cooking ideas!

  2. Hey Linda,

    Great post. I wholeheartedly agree with you, and love that you’re a nutritionist who favors meat for those of us who need it. What about processed meats? I have a friend who lives on deli “meats” — ham, turkey, bologna, etc. Yuck.

    • Thanks Debra. The WHO implicated processed meats more than red meat. The most likely culprits are nitrites/nitrates and sugar used in curing, although there could be something else used in the process, including smoking, that is not healthy in large quantities. And then of course, some companies start with cheap meats. I buy a sustainable nitrite-free bacon and grass fed beef and recommend the same to clients.

  3. Thank you, Linda, for being a voice of reason. Few people look beyond the media’s headlines & sound bites & are left dangerously misinformed.

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