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It’s the process – not the red meat itself – that’s the culprit, writer concludes
Story Date: 11/21/2012
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Source: Michael Fielding, MEATINGPLACE, 11/20/12
Hold on, red meat critics, it’s likely not as bad for you as previously thought. It may not be an outright endorsement, but considering the source, it’s not a bad start.
Ferris Jabr, an editor for the renowned “Scientific American,” writes in this month’s issue that a study conducted by Harvard researchers found only a minor increase in the risk of death or disease from eating unprocessed red meat.
For a 40-year-old male (who is expected to live another 36.2 years), that means he’ll live to 75.2 years – just a year shorter than if he avoided unprocessed red meat.
“Nothing to shrug off—but certainly not the most deadly habit,” he writes in the article “Are Our Modern Methods of Preserving and Cooking Meat Healthy?” “Men and women who smoke, for example, lose an average of 13.2 and 14.5 years of life, respectively according to the Centers for Disease Control and Prevention.”
As for processed meats, that’s a different story, mainly because of the high levels of sodium and other preservatives.
For more stories, go to http://www.meatingplace.com/.
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