Paying a Price for Loving Red Meat

[Guest guest]

http://www.nytimes.com/2009/04/28/health/28brod.html

Personal Health - Paying a Price for Loving Red Meat - NYTimes.com

Source: www.nytimes.com

A new study shows that red meat has had a severe impact on our health

and longevity.

Jeff

[Guest guest]

http://www.nytimes.com/2009/04/28/health/28brod.html

Personal Health - Paying a Price

for Loving Red Meat - NYTimes.com

Source: www.nytimes.com

A new study shows that red meat has had a severe impact on our health

and longevity.

Jeff

What about LEAN red

meat? What I unfortunately don’t find conclusive in the study is whether

it is red meat per se or the saturated fats usually associated with red meats

that is the culprit and possibly grilling at high temperatures.  I would be

happy to believe in red meat per se being bad, since it´s such an environmental

killer (global direct and indirect greenhouse gas emissions of red meat,

primarily beef meat, roughly equaling emissions from all sources of transport.

Yep, it´s true).   I have reduced, but not yet managed to eliminate, red/beef

meat from my menu and am all ears to hearing evidence  that what Jeff is stating

above is true……..

Ulf

[Guest guest]

Ulf: if you subscribe to Rod’s methionine theory, then it would be the red meat. OTOH, fish and chicken are also high in methionine (as is most protein) and yet those non-red meat, fish and chicken eaters have a slight edge in longevity as recently noted on our board. So IMHO the methionine issue is clouded .

Any other opinions? I’m all ears.

From: Ulf Rasmusson <ulf.rasmusson@...>

Reply-< >

Date: Mon, 18 May 2009 13:11:22 +0200

< >

Subject: [ ] Re:Paying a Price for Loving Red Meat

http://www.nytimes.com/2009/04/28/health/28brod.html <http://www.nytimes.com/2009/04/28/health/28brod.html>

Personal Health - Paying a Price for Loving Red Meat - NYTimes.com

Source: www.nytimes.com

A new study shows that red meat has had a severe impact on our health

and longevity.

Jeff

What about LEAN red meat? What I unfortunately don’t find conclusive in the study is whether it is red meat per se or the saturated fats usually associated with red meats that is the culprit and possibly grilling at high temperatures.  I would be happy to believe in red meat per se being bad, since it´s such an environmental killer (global direct and indirect greenhouse gas emissions of red meat, primarily beef meat, roughly equaling emissions from all sources of transport. Yep, it´s true).   I have reduced, but not yet managed to eliminate, red/beef meat from my menu and am all ears to hearing evidence  that what Jeff is stating above is true……..

Ulf