Gina Kolata, reporting for The New York Times:
Public health officials for years have urged Americans to
limit consumption of red meat and processed meats because of
concerns that these foods are linked to heart disease, cancer
and other ills.
But on Monday, in a remarkable turnabout, an international
collaboration of researchers produced a series of analyses
concluding that the advice, a bedrock of almost all dietary
guidelines, is not backed by good scientific evidence.
If there are health benefits from eating less beef and pork, they
are small, the researchers concluded. Indeed, the advantages
are so faint that they can be discerned only when looking at large
populations, the scientists said, and are not sufficient to tell
individuals to change their meat-eating habits.
From my favorite scene in the deeply flawed but underrated Never Say Never Again:
M: Too many free radicals, that’s your problem.
Bond: Free radicals, sir?
M: Yes. They’re toxins that destroy the body and the brain. Caused by eating too much red meat and white bread, and too many dry martinis!
Bond: Then I shall cut out the white bread, sir.
★ Monday, 30 September 2019