Red Meat Rant

The last newsletter sparked a fair bit of discussion about the safety of red meat. As humans, we've been consuming red meat since before recorded history. In hunter-gather societies, the consumption of red meat is essential to survival. Red meat is an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12. It is only in our modern era that we have questioned the safety and appropriateness of red meat consumption.

While warming up to a rant, I completed a quick review of last year's research on red meat and cancer. What most people do not realize is how complicated food research can be. With regard to research on red meat, too many studies include the processed meats with fresh red meat. Processed meats include ham, bacon, sausage, corned beef, and most lunchmeat. Processing includes added salt and nitrates. Salting meat serves an important safety purpose when you don't have refrigeration - think about it. When was the last time you lived without a refrigerator? Because of association with saturated fat, a distinction between lean and fatty cuts of meat must be made. Only recently have studies separated out fresh red meat from processed, and evaluated the impact of saturated fat. As I suspected, salt content adds the highest risk of cancer, followed by nitrites and saturated fat. Fresh red meat, especially lean meat, does not have the strong association with cancer risk.

Before you run out to get that burger, there is another consideration. Our hunter-gather ancestors were smart enough to avoid eating sick animals, but we are so far removed from our food supply we don't have a clue. In USA, the cattle are grain-fed, and reportedly kept in crowded filthy pens, at such a high risk of illness that they are regularly dosed with antibiotics. In USA, organic beef is raised as we like to think of cattle, munching on grass in the shade of a tree, breathing fresh air, getting exercise and in general being a healthy animal. If we actually saw the beasties that went into our usual meat supply we wouldn't want to eat it.

What do I recommend? Avoid all processed meats - there is increased risk of diabetes, high blood pressure and cancer associated with processed meats. If you wish, eat fresh lean organic red meat once or twice a week (under 200g or 7 ounces total) depending on the iron needs of the person. Steer clear of all questionable beef sources - pun intended.

Message for Today: Know where your beef is raised. If we demand better quality by voting with our food dollars the industry will respond.