Read on to learn what the evidence says about various cooking methods, including which retain the most nutrients and which cause the most inflammation.
In this episode, I spoke with Diana Rogers, a dietician and organic farmer who regularly writes about animal welfare and environmental issues in the food system.
The latest report from the WHO classifies cured and processed meats as carcinogens. But what does the research really tell us about the link between red meat and cancer?
It is true that some studies show vegetarian diets are better for the microbiome and eating meat is associated with unfavorable changes in the microbiome.
In today's episode we're answering a listener question about the truth about red meat and TMAO. We're also discussing the Neu5Gc compound.
A recent study suggests that consumption of red meat contributes to (or even causes) inflammation and impaired glucose metabolism. How valid is this notion?
Does grass-fed red meat have more of an environmental impact or does grain-fed red meat impact the environment more significantly? Read on for more details.
In this two-part series, we'll explore the impact of red meat production on the environment and whether or not it is as harmful as is believed.
A recent study proposed a link between red meat consumption and an increase of TMAO in the bloodstream But how accurate is this claim? Read on for more.