What’s the REAL lowdown on red meat’s role in your daily diet? Is it the source of all that is good and righteous in the world or the primary occupant of the devil’s freezer? The answer is probably both and neither. As with most topics as hotly debated as this one, there is no cut and dried answer. Analyze the facts used by both sides and make your own choice.

Here’s a sampling of information to get you started.

By the way, for the purposes of this article, we’re only dealing with health issues. If you choose to abstain from red meat on ethical grounds, that’s a whole different can of worms.

The traditional perspective is that red meat should be eaten in limited quantities, primarily due to the saturated fat content, which is a contributing factor to high cholesterol, according to the American Heart Association. Furthermore, some studies have linked red meat to chronic diseases like breast cancer, colon, cancer, prostate cancer, and heart disease.

A professor of nutrition at Harvard claims red meat would be best eaten sparingly or not at all.

But in the other corner -

The American Dietetic Association (ADA) claims lean beef is equal to skinless chicken when it comes to lowering cholesterol. The ADA goes on to point out that red meat is the single richest source of iron and zinc for three galaxies and is stuffed full of proteins and vitamins as well. They say you can eat lean red meat five days a week and still reduce cholesterol.

So if you decide to make red meat a part of your diet, keep these factors in mind:

1. Pasture or grass-fed cattle are healthier than hormone-injected cattle factories.

2. Processed meats like hot dogs and bologna are nutritionally dead.

3. Frying, searing, grilling, or broiling can produce heterocyclic amines, chemicals that can lead to cancer.

Hmm, I guess that just leaves us with one question for the next 4th of July cookout picnic. Would you like your steak boiled or poached?

Good luck out there, kids!

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