Balance of Food

In the latest red meat-cancer scare, there is this easy "just don't eat red meat" element to the solution. And we should point out that is for hormone-related breast cancer. But the bigger question is about the red meat we eat. The hormones in the meat, the way cattle are raised are what we need to address. There is way more than just cow in our steaks. We should also point out that one of the researchers' concerns were carcinogens found in cooked or processed meat. In English, this means the more over-cooked (beyond medium) your meat, the more carcinogens you will find. The restaurants that won't cook a burger below medium may someday have to reckon for their policies. The study of premenopausal nurses was conducted by researchers at Harvard medical institutions, and published in the Archives of Internal Medicine. More than 90,000 women ages 26 to 46 were studied for a dozen years. Women who ate more than one and a half servings of beef, lamb or pork per day had almost double the risk of developing such cancers when compared with women who ate three or fewer servings per week. Doubling sounds bad, but it's not clear what the numbers are. If 20% is the mark, 40% is really bad. If 2% is the mark, 4% is not great, but not horrible.