22 Replies to “Where’s The Beef?”

  1. Yeah, confounding factors galore. Looks to me like the researchers intentionally chose high meat consumption people with unhealthy lifestyles and low meat consumption people with healthy lifestyles. Big thumb on the scale to try to prove meat consumption is unhealthy. Perhaps that was the only way the researchers could prove the point.

    For a fair analysis you’d have to have better matched people in the high and low meat consumption groups with similar: age and BMI range, vitamin routines, family/genetic risk factors, exercise practices, alcohol consumption, total daily calories consumed, etc. It looks like none of that was done.

    A typical modern science study where the conclusion was the starting point and the data was tortured until the appropriate results were obtained.

    1. The growth in vegetarian and vegan diets is directly proportional to the growth of insanity and psychotropic episodes. Measure the popularity of fad diets to the dispensing of SSRI’s and SNRI’s.

      1. All I know is that I tried a vegetarian diet a couple of times in my early twenties. I researched the how-to so I was eating properly to get all needed vitamins and such. Both times I felt physically drained and “off”.

        In contrast, on a primarily meat/keto diet I feel great. I do add in lots of seasonal fruit, vegetables and berries. A few extra calories but exercise is part of my daily routine and I like variety in my meals.

  3. Ululate … ululate … ululate … Allahu Akhbar … halal eating. The Prophet commands it!!

  4. So many studies are designed to go either way. They are proposed to a target funder, based on the possible outcome aligning with the funder’s bias. Then, the outcome does align. Surprise.
    Obtain funding from the cattlemen’s association, where do you think the conclusions will lean?

  5. Don’t use seed oils, would be a good way to start…

    and of course, limit your intake of refined carbs

    1. And, at the very least I’d add in vitamin D and omega 3 fatty acids. Some form of probiotic or prebiotic too (gut health is important).

  7. Harvard has been captured by the leftists on their Gramscian march through the institutions. Everything they publish should be critically examined.
    Per capita consumption of red meat has fallen in the past century while hydrogenated oils (Crisco was the first to reach the market in 1912) and sugar consumption has risen precipitously as has the incidence of adult onset diabetes and cancer.
    I’m halfway through Metabolical by professor Robert Lustig. He has several videos on youtube that are quite informative.

  8. I am 99.999999999% confident if you ate nothing but 1/2lb fried not lean ground beef with only salt and pepper and however much broccoli with real salt and butter you can swallow along with sugar free coffee or tea or water you’d be healthier than 99.999% of all people. If not then there’s some other problem with you.

  9. About 20 years ago, my cousin’s husband stepped into the back of his camper which (unbeknownst to him had a small gas leak from the furnace) with a lit cigarette in his mouth. Blew him backwards out on the ground, with serious burns to face and neck and chest. Rushed to hospital, docs said he would need to be there for at least a month and would need skin grafts. He left in 2 weeks, no skin grafts, came back in a month and docs were shocked at his recovery. They asked him about his lifestyle, and he said, “Well, I eat a lot of meat”. He raised cattle and was (is still) a hunter who eats what he kills. Now 72 years old – still smokes & drinks. No diabetes, no heart problems, no cancers. Although that might change since his wife insisted they be jabbed and boosted to the max.

  10. In the US we eat the same amount of meat we did 60 years ago – only difference is beef has gone from 100 lbs. per person to 60 lbs. and chicken from 60 to 100 lbs. Pork has been flat.

    If diabetes has gone up then blame Colonel Sanders, Chick fil-a and Popeye’s

  11. Here’s a question: Those people who consume red meat. What percentage of entrées with red meat have no sauces, no seasonings, no cooking oils, no glazes, no butter or other dairy, no onions, no garlic, no mushrooms?

    What I’m getting at is that this study is flawed from the very onset in that there is such an outright prejudice towards red meat that they fail to consider the hundreds upon hundreds of ways that individual red meat entrees can be prepared. And, how some of those accoutrements are contributors to poor health. Take Morton’s in Chicago. They will add the equivalent to a half a stick of butter to the steak just for the sizzle at the table.

  12. Regrettably you have to pay to read the paper.

    The correlation may well be correct. But correlation is not causation, and in this case the commentator (whoever that guy is) is probably right in saying that there are too many confounding factors to establish causation.

    1. I take studies (especially food studies) with a grain of salt (no pun intended). The fact remains that EVERYONE’S digestive system is different. Some can process food types better than others. Some have compromised their digestive systems by using various digestive aids whether over the counter or prescribed. Some have failing livers and have trouble removing certain facets of the food from their bloodstream. Some cook at different temperatures (rare, medium, well done) and even that has an effect on health issues.

      But, most of all the prejudice, preconceived ideas and who funds the study also play an important role in the results and conclusions. Unless someone is saying that swallowing a lightbulb or a crushed up soda bottle is bad for me, I tend to ignore the “experts.”

    2. there are too many confounding factors to establish causation.
      *****************

      Like. Get the shot and you won’t get CV. Or get the shot and you won’t spread CV.

  13. Could part of the anomaly be the fact that people prone to diabetes are deliberately avoiding carbs? I am not diabetic but relatives are. I minimize consumption of carbs. If I get diabetes I will be a high consumer of meat.

  14. This study is just more propaganda. Red meat is bad for environment. I changed my eating in June, to a Carnivore diet. While the wife and I ate, what we thought was a clean diet, Carnivore showed it was not. Every processed food out there contains sugars, preservatives and words I cannot pronounce. So cut out all carbs. Potato’s, pasta, rice, veggies, junk food ( chips, chocolate etc.) For 1 month ate nothing but simple meat cuts, cooked on BBQ, cooked in animal fats or butter, along with water and salt. After first month , added in eggs and hard cheeses.
    So after 5 months I am down from 195 # to 170 #. Body fat is melting away to the point of seeing physical muscle, been hidden for years. Now I read ingredient labels on everything, including simple things like a package of bacon.
    I do regular calisthenics, 4 or 5 days a week, 30 minutes per day. Energy, up. Sleeping better. Joints have not creaked or felt stiff and sore. Skin is healthy and blemish free. Feel clear headed and great.
    Downside, was having blood work done and seeing my LDL levels increase. According to Dr. Ken Berry, Dr. Shawn Baker, Dr. David Diamond high cholesterol is not going to kill me, in fact is good for liver and brain function. I still take Omega 3 and 1000ID of Vit D 62 years young 5’9″ 170#
    Just my 2 cents.

Proudly powered by WordPress & Skyrocket Themes

MENU

Navigation