on my soapbox again: the nytimes and red meat bashing.

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The New York Times ran an article yesterday regarding red and processed meat consumption and death rates among Americans. I am pretty sensitive to inflammatory articles such as this. I wish that the approach could have been focused on being a responsible and informed consumer; taking the time to learn about what one puts into their body. Here are the two snippets that make sense to me, though logic should kick in at some point:

To prevent premature deaths related to red and processed meats, Dr. Popkin suggested in an interview that people should eat a hamburger only once or twice a week instead of every day, a small steak once a week instead of every other day, and a hot dog every month and a half instead of once a week.

A question that arises from observational studies like this one is whether meat is in fact a hazard or whether other factors associated with meat-eating are the real culprits in raising death rates. The subjects in the study who ate the most red meat had other less-than-healthful habits. They were more likely to smoke, weigh more for their height, and consume more calories and more total fat and saturated fat. They also ate less fruits, vegetables and fiber; took fewer vitamin supplements; and were less physically active.

Healthful eating should not be a luxury; it is an important part of taking care of one's self, like getting moderate exercise, regular physical exams, or brushing your teeth! If this article assumes that the average red meat-eater blindly sucks down a cheeseburger a day, isn't there a good chance that he will see a headline stating that this routine is not the healthiest choice and switch to the fettuccine alfredo? This switch will reduce red meat consumption but increase his fat and calorie intake and remove any possibility of lettuce, tomato, or onion- perhaps the only vegetable he'll eat that day. Needless to say, this article also did not address the issue of meat quality (i.e. the health benefits of grass fed meats vs. corn fed, hormone and antibiotic-laden vs. natural) or red meat options other than beef (game meats like buffalo, venison, or elk), which play heavily into the cholesterol factor.

If we've learned anything by observing global diets, Europeans are far thinner and have less problems with chronic illness than Americans-- and they eat plenty of the good stuff. The solution does not always have to be to run away from sausage, bacon, or even cured deli-sliced meats. Sure, pre-packaged discount meat products usually contain nitrates, excessive saturated fats, and unbelievable sodium levels, but really, those facts are right on the label! Take the time to learn which brands produce additive-free products and watch for sales and coupons to make them fit your budget-- and then eat them in moderation, a concept that is foreign to many.