I limit my beef, but what will the next study say?

I started out being a five-day per week vegetarian to get more creative in meal planning using vegetables, nuts, and beans. Twice a week, I'd make meat for dinner. Little by little, I started craving my veggie meals more than looking forward to meat nights. I love eating vegetarian. So many flavors from the plants alone, and after adding spices - many similar to spices I'd use on meat - I'm a happy eater! To me, the spices make the difference, not the base.

I love meat, but only when it's super high-quality. Otherwise, if I'm ordering from a menu, I'll take mediocre veggies over mediocre meat any day of the week!

It was a gradual shift, and I never feel deprived of foods I love. Had excellent crab cakes at Cava in New Canaan for lunch yesterday. Plus, since I'm not 100% vegetarian, I don't have to be a complicated guest at dinner parties. ;-)

I'm about 85% vegan/95% vegetarian.

Collene Torres, CPA

I don't like the taste of most meats and have always preferred chicken and fish. While I know it's healthier to avoid meat, as I do, for me it's mostly just been about my aversion to meat. Rona Gura

I prefer beef, especially on a grill. I get steak or burgers when we eat out or I grill. Most times Shelly makes chicken or dishes around chicken. I also will grill Salmon (fillets with basil, ginger, garlic, a dab of olive oil.). What I read in your blog covers the overall consumption so quantity and portion remain a factor. But here's my pushback, what might those who consume beef in high quantity and proportion also do in terms of lifestyle, smoking, drink, other food choices I submit the meat consumption you describe may also call attention to other factors, not necessarily the meet itself. That said I enjoy tofu, lentils and chic peas, which -- besides nuts - most would calls staples of a vegan diet.

The point of this study is that they are saying too much protein is bad for, but even if you are not eating beef, you are still consuming protein. The chicken and fish have just as much protein as beef. The fact is we will die at some point, you can make yourself crazy following studies and seeing what the latest poison is. Usually, whatever they tell us is bad for us , they generally change that 2-3 years later and tell us the positives outweigh the negatives. I say everything in moderation.

I stopped eating beef nearly 30 years ago and poultry a few years ago. I worry that the hormones and chemicals they use to treat animal products contribute to the cancer causing tendencies. I eat fish sparingly and worry that the ocean pollution (including radiation from Fukishima) means I shouldn't eat it at all. Don't even ask about farmed fish!

I find this to be tired topic. There's nothing wrong with organic grass fed beef, in fact, it downright healthful. Much more so than antibiotic hormone filled chicken or farm raised salmon. Everyone is different and what's "good" for one is not for another. Better topic would be how diet soda is much worse for than sugared soda, actually makes you gain weight. Just do what works for you, there's a "study" for every angle.

One of the largest studies ever is tne Harvard Nurse study that clearly pointed to the correlation to meat that is cooked to well done (especially barbequed meat) and cancer. So this is well known that the chemical reaction to how the enzymes in meat change into carcinogens when the meat is highly and quickly heated. Also, the Mitch points to in his blog is probably done on "processed meat" from factory farms or when made into those "MYSTERY MEATS" like cold cuts which contain harmful chemicals like
nitrates. So is it the meat that's causing higher rates of cancer/death or is it the processing of the meat?
I believe that there is no one right way to eat and that for some people, especially those prone to blood sugar diseases, that higher amounts of organically grown and grass fed livestock are beneficial to keep their blood sugar normal. I grew up in the midwest and red meat was a staple growing up. I'm a Certified Holistic Health Coach and counsel many type 2 Diabetics and Pre-Diabetes. Yes, I eat meat that is organically and humanely raised. The hunters and gatherers, our ancestors, ate it for thousands of years so I believe most of us are designed to eat meat that is NOT full of chemicals and inhumanely raised. Call me for a complimentary nutrition/lifestyle consultation if you have any questions about what YOU should be eating! I counsel vegetarians also!!!

Remember when coffee and eggs were bad for you? Now they are recommended. Thank goodness so is chocolate!

I seem to have lost my taste for beef a few years ago...but recently I went to Capital Grille...and I remembered how good beef can be...

Don't tell my wife ;-)

Having lived for a number of years in the beef eating capitol of the world (Buenos Aires), I still eat red meat a couple of times a week. And I adhere to the idea that life, after all, is fatal. I like my New York Strip (called a "bife de chorizo" in Spanish) charred on the outside and light pink inside. With a glass of good Malbec... it doesn't get any better.

Always remember that "science" only consists of what we think we've proven today