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Red Meat: Good or Bad?

  • January 27, 2017

The science of nutrition is a contentious field of study entangled with politics, special interests and ethical considerations. Medical News Today waded into this morass with a new report on red meat. What they found is that red meat consumption is on the decline.

This drop in consumption is no surprise. The media has mounted several campaigns warning that red meat eaters may be at higher risk of heart disease. The actual science is not so clear cut. Many nutritional experts disagree, and argue why giving up meat to prevent heart disease may be premature, if not downright wrong.

Most of us benefit from high-quality animal protein. But what constitutes "high quality?" One key factor that has a tremendous bearing on the quality of the meat is whether or not the cattle is raised on pasture, opposed to a confined animal feeding operation (CAFO). Some of the benefits of grass-fed and grass-finished beef include higher levels of conjugated linoleic acid (CLA) and other healthy fats. 

The benefits of the information age are innumerable, but one drawback is the proliferation of inaccurate information. The field of nutritional study is particularly politicized and full of contradictory advice. For this reason, I recommend my nutrition plan. It has been crafted to help beginners and experts alike. The foundation of this plan is to avoid all processed foods. Instead you should consume only nourishing whole foods.