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We often hear warnings about the dangers of consuming red meat, based almost entirely on weak epidemiological studies (statistics). Should these warnings be be believed, or are they more ideological than scientific? Does eating meat lead to an increased risk of type 2 diabetes, cancer and heart disease? And if not – why does it get so much blame?
In this talk from the Low Carb Breckenridge 2018, investigative journalist Nina Teicholz goes through the science concerning red meat and health.