Red Meat Mortality Study: So Right and So Wrong

Bonnie and Steve: A study published Monday in the Archives of Internal Medicine from some of the most respected nutrition researchers in the world confirmed what most of us already know. The more conventional red meat you eat, the higher your risk of dying.

Conventional raw red meat is comprised of inflammatory omega-6 fats, antibiotics, hormones, and chemical byproducts. Processed red meat includes the aforementioned as well as nitrates, excess sodium, sugar, and a host of other chemicals.

Unfortunately, the Harvard researchers lost an amazing opportunity to offer a solution for the future of red meat. There was no mention or distinction between how conventional animals are raised and how organic animals are raised.

The diet of conventional animals raised for red meat consumption is diametrically opposed to how they should be eating genetically. This produces sickly, inflammatory, chemical-laden meat.

Domesticated animals raised for red meat consumption that are provided with diets that are genetically harmonious produce healthful, nutrient dense meat. Furthermore, the majority of these animals are provided the opportunity to exist in an open, stress-free environment.

Instead of categorically denouncing red meat, which the mainstream media will certainly feed upon, the researchers missed a golden opportunity to offer an alternative to the way red meat is currently presented to the world.