The Dangers Of Red Meat

Know all about them, and incorporate healthier alternatives.

Dieticians have been urging us to reduce our red meat consumption for a long time, but a new study offers even more proof that eating too much red and processed meats can be dangerous to your health. A study published in the ‘Journal of Clinical Oncology’ suggests that greater red and processed meat intake is associated with a higher risk of death from colorectal cancer.

Although the exact reason for the association remains unclear, experts suggest that it may be a combination of factors, including saturated fats and toxins and heavy metals trapped in those fats, which make red meat especially dangerous. Heavy metals and other environmental pollutants (and pesticides in non-organic settings) wind up in the grasses where cows or goats feed and tend to be absorbed in the fat of the animals. That’s why you’re advised to eat the leanest cuts of beef possible to reduce your intake of those heavy metals and chemicals contained in animal fat.