10 Reasons NOT to Give Up Red Meat

1. Conjugated Linoleic Acid (CLA)

Found in the meat and milk of grass-fed ruminants, like cows, Conjugated Linoleic Acid or CLA is a potent nutrient. Researchers are just beginning to understand the mechanisms behind the potent and positive health effects traditional peoples have enjoyed since the days of hunting and gathering.   CLA is known as a potent antioxidant and anti-carcinogen.   CLA has shown promise in the treatment of various cancers.   Research conducted at the University of Alberta in Canada, Dartmouth Medical Center and elsewhere   indicates that CLA shows promise in the fight against breast cancer. [1. Lipids. 2009 Mar 6.], [2. Nutr Cancer. 2009;61(1):114-22]   Further, CLA even could be valuable in the treatment of brain cancer due to its ability to prevent the development of new malignant tumors as well as inhibit the growth of existing tumors. [3. Brain Res. 2008 Jun 5;1213:35-40. Epub 2008 Feb 16.]

2. Iron

Red meat is a rich source of iron; better yet, it’s a rich source of the most easily absorbed iron: heme iron.   Heme iron is very readily and easily absorbed.   Contrasted with red meat plant sources of iron, like lentils, offer non-heme iron which is poorly absorbed.   Iron is critical to health because, when properly absorbed, it assists the blood’s hemoglobin in carrying oxygen to the body’s cells.   Low iron may lead to fatigue, headaches and dizziness.   Women of child-bearing age, infants and children are most likely to be deficient due to their increased level of need for iron. Red meat should be considered especially important for women–particularly during and after menstruation when the loss of blood brings down iron levels.

3. Stearic Acid

Stearic acid is a saturated fat found in beef and other meats.   Despite the current and prevalent thought that saturated fats cause an elevation in cholesterol, research indicates that stearic acid actually lowers LDL cholesterol [4. Lipids. 2005 Dec;40(12):1201-5.]

4. Protein

Red meat is an easy source of complete protein.   Protein is essential to the human diet not only because it provides energy, but also because it is critical to the growth and repair of cells.   Every cell in the human body contains protein including the antibody cells of the immune system which protect the body against pathogens.   Red meat is an easy to prepare complete protein containing the full spectrum of amino acids.

5. Zinc

The mineral zinc plays an important role in human health.   It is essential for immune system function and can combat the effects of premature aging due to its anti-inflammatory properties. [5. Genes Nutr. 2008 Jul;3(2):61-75.]   Zinc also plays an important role in skin health, particularly in healing from afflictions like acne and eczema.   Zinc deficiency is linked to skin disorders like dermatitis. [6. Orv Hetil. 2004 May 9;145(19):1007-10.] Maternal intake of zinc is also critical to infant and child health.   Mothers with the highest intake of antioxidants like zinc during pregnancy decreased the risk that their children would suffer from wheezing disorders. [7. Am J Clin Nutr. 2006 Oct;84(4):903-11.]   Red meats, particularly beef and lamb, are rich in zinc and provide an easy way to access this vital nutrient in a whole-food form.

6. B Vitamins

Red meat is a potent source of B vitamins, particularly vitamin B12.   These nutrients are concentrated in the organ meats--particularly, the liver.   B vitamins are essential to cognitive and emotional function.   B vitamin deficiency is linked to depression.   Inadequate maternal intake of B vitamins during the months prior to pregnancy and during pregnancy itself are thought to contribute to poor infant growth, cognitive and social development in children.   Further, inadequate B12 status in mothers increases the risk of neural tube defects in offspring and increases the risk for pre-term labor. [7. Food Nutr Bull. 2008 Jun;29(2 Suppl):S126-31.]

7. Vitamin A

The suet and tallow of grass-fed animals is rich in vitamin A - including both retinol and beta-carotene.   Vitamin A is a fat-soluble vitamin noted for its positive effects on health.   Vitamin A promotes fertility, good vision and immunity.   Inadequate maternal intake of vitamin A prior to and during pregnancy has been linked to birth defects. Retinol or pre-formed vitamin A is essential to properly functioning immune and endocrine systems while beta-carotene is a potent anti-carcinogen due it is powerful antioxidant activity.   The fat from grass-fed cows, lambs and bison is rich in these nutrients--greatly more so than the fat of conventionally fed animals from concentration animal feed operations (CAFOs and feedlots).   The naturally occurring beta-carotene found in abundance among the wild grasses of pastures and plains feed the animals naturally.   Some of this beta-carotene is transformed into retinol in the fat, while some of it remains as beta-carotene.   Red meat and the fat of grass-grazing animals provides a good source of this powerful and essential nutrient.

8. EPA

Similarly, the fat from naturally fed cows and other ruminants contains significant amounts of EPA.   EPA is also found in oily, ocean-going fish.   This omega-3 fatty acid is essential for cognitive function and emotional health and is only naturally available from animal food sources.   EPA is known for its many health benefits including protection from cardiovascular disease, cognitive function and emotional well-being.   Intake of EPA has been proven effective time and time again in the treatment and prevention of heart disease, and regular, daily intake of EPA from diet alone "would be expected to significantly reduce deaths from coronary heart disease." [8. Curr Atheroscler Rep. 2008 Dec;10(6):503-9.] While DHA, another notable nutrient found naturally in combination with EPA, is known primarily for its positive effects on brain and cognitive development, EPA is known for its positive effects on mood and emotional well-being.   Combinations of these two omega-3 fatty acids have shown remarkable benefits in treating ADHD/ADD, schizophrenia, bipolar disorder, autism and even dyslexia. [9. Altern Med Rev. 2007 Sep;12(3):207-27.] Low levels of EPA have been linked with the development of Alzheimer's disease and dementia.   [10. Am J Clin Nutr. 2008 Sep;88(3):714-21.]   Grass-finished meat represents an excellent source for EPA due to its favorable omega 3 to omega 5 fatty acid ratio.   Grass-finished meat offers an omega 3 to omega 6 ratio of approximately 1 part omega-3 fatty acids to 2 parts omega-6 fatty acids; by contrast, conventionally fed cows produce meat with a much less favorable ratio and are lacking in the vital nutrient EPA.

9. Mono-unsaturated Fat

Beef fat is comprised of approximately 35% monounsaturated fat.   The consumption of monounsaturated fats are linked to a reduction in LDL cholesterol and an increase in HDL cholesterol (good cholesterol)--particularly among insulin-resistant individuals. [11. J Am Coll Nutr. 2007 Oct;26(5):434-44.]

10. Tradition

Traditionally, red meat has comprised an important element of the human diet.   Consider the venison that nourished Europeans, the bison that nourished the Native Americans or the lamb and mutton that provided sustenance for the nomads of the Middle East: all of these foods provide value to the diet including wholesome fats, vital protein, minerals and vitamins.   Red meat has been part of the human diet for millennia - yet the people who consumed it didn't suffer from cancers or heart disease or other diseases of industrialization; rather, they benefited from its many positive and essential nutrients.   If it nourished your ancestors, it can nourish you too.   Take care to purchase only grass-finished meats which offer the very best nutritional profile.

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What people are saying

    • Jeanmarie says

      Meghan, properly cooked meat (in lard, coconut oil, ghee, or butter and olive oil) is a lot more appetizing than raw! If you haven’t eaten meat in awhile, start slowly, and you might find it helpful to take betaine hydrochloride capsules to help with digestion until your body starts producing enough stomach acid. (Make sure you’re getting plenty of sea salt and fats and cholesterol to provide your body the raw materials it needs to make all digestive juices.) Good luck!

  1. Rosy says

    I agree, me and beef didn’t get along for such a long time, I can’t even stand the taste of it. I want to try grass-fed, but I am afraid I might not like it or it makes me sick too.

  2. says

    After many years of vegetarianism (sometimes veganism), the only meat that I really enjoy is red meat. I dug myself out of a bout with fibromyalgia a few years back by returning to omnivory, and I think red meat especially is essential to good health. I’m also easily anemic, so if I don’t eat it every few days, I start feeling a bit weak.

    Check out Stacey’s last post: Menu Plan: Week of April 6, 2009.

    • Alison says

      How long did it take you to get over your fibromyalgia once you started eating meat again? I have chronic fatigue and believe it was due to my previous vegetarian diet. I started eating chicken a couple months ago and am now adding beef/salmon in slowly as I realize how vital they are! It took about 7 months of vegetarianism/veganisn for me to get sick so I’m wondering if it’ll take as long to get better.

  3. says

    I went through a period where I wouldn’t eat red meat. Then, I wouldn’t eat any meat (for 5 years). Next, I started breastfeeding. With breastfeeding came a craving for meat so bad that I went straight from vegetarian to meat eater, no in between. I didn’t crave chicken. I craved steak and pot roast. I like all meats now, and alternate between them in our diets. This post is really helpful in seeing why I’m loving especially red meat right now. Oh, and it’s got me thinking about venison.

    Check out Kelli’s last post: So, What Ticks You Off About the Food and Diet Industry?.

  4. Dana says

    Unfortunately I don’t hold the purse strings for our grocery spending, or we’d be on grass-fed already, but I won’t give up meat just because of that. There are days I *crave* red meat, and when I’m low-carbing and get a lot of beef I feel really good. Not good like when I’ve just had junk food and caught a buzz, but good like healthy.

  5. says

    Wow. Good article, came across an study the other day,from Britain warning of the nutritional defeciencies of a vegetarian diet; and there are babies with birth defects, as a result of the deficiencies, namely b12,and some others. People who have been flying the vegan flag for too long are hurting themselves,but also others that they are swaying into the vegan movement. A well balanced diet,from all four food groups, combined with regalar exercise, is the key. Rose or Red Veal may be an excellent choice of meat for anyone wanting to cut some calories and saturated fat, yet still eat red meat.

  6. says

    I have never held to the belief that eating red meat was totally bad for anyone. Vegetarians aren’t always aas healthy as one would like to think they are! Many of them look very gaunt and thin, not healthy at all. Excellent article – one I will be sharing with friends.

    Cooking with Kids

  7. says

    We would benefit a great deal understanding human biochemical individuality and that we are not designed to be vegetarians and that natural beef is what our ancestors survived on.

  8. Josh says


    Vegetarian and vegan diets are perfectly healthy when done right. The problem, is that most people who adopt a vegetarian diet don’t understand the key word (vegetables) and instead eat similarly as to how they ate as a meat eater but replaced good quality meats with processed soy fake-meats. Vegetarians can get Vitamin B12 naturally from fermented foods, yeasts, and algae. The idea that vegetarian or vegan diets are unhealthy is as ludicrous as saying that a meat eating diet is unhealthy. Both feed into long-standing nutritional myths and the “my way is the best way” mentality. Some people thrive on such diets, and others don’t; it’s all about understanding bioindividuality and proper nutrition.

    • Seth Pajak says

      I agree with you but it is cheaper and more economic to live off a vegan diet. We waste a lot resources preparing livestock for harvest that we could use in making food.

  9. Patricia Bowman says

    Just discovered possible iron deficiency, red blood cells a little below normal 3.9 Heard red meat was excellent source of good iron. But where can you get good grass fed beef in Delaware,Maryland area??
    any info on this would be appreciated. Thanks

    • Jeanmarie says

      @Patricia, if you go to localharvest.org you can locate local farms, CSA’s and farmers markets. Also, local chapter leaders of the Weston A. Price Foundation can help you with resources in your area. (www.westonaprice.org then click on “Find a Local Chapter”) As a start, you can also try Whole Foods Market.

  10. Stijn Bruers says

    One of the most serious problems with red meat is that it is a violation of the basic right of sentient beings. Ruminants are sentient beings, they have a consciousness, and therefore they have just like humans the basic right not to be used as merely means to our ends. A plant based (vegan) diet is much more respectful and compassionate towards all sentient beings. Now, the good news is that the biggest dietary organisations, like the American Dietatic Association, clearly state that a well-planned vegan diet is sufficiently healthful and provides enough of all essential nutrients (like zinc, iron, calcium, omega-3, vitamins, essential amino acids…), even for pregnant women, babies, children, athletes,… So, that is why we should strive towards veganism.
    Another serious problem of red meat, is the high ecological impact compared to plant-based alternatives. Meat has a much much higher (3 top 17 times higher) ecological, water and carbon footprint than vegan alternatives. Meat production is highly inefficient: you need lots of input (surface, water, fossil fuels, animal feed, medicins), for a tiny bit of beneficial output (proteins) and a lot of waste output (greenhouse gas emissions, manure, ammonia, polluted water,…).

    • says

      @Stijn, back when I was a vegetarian, these arguments were persuasive to me because I didn’t know any better. I have a feeling you may not have been exposed to “the other side” of some of those arguments.

      Concern for animal welfare is something that we share. There is also a middle ground between refusing to acknowledge animals as sentient beings that share the planet with us, and refusing to eat meat. That is to respect them, respect their needs, and understand how we and they fit into our common ecosystem.

      Most people don’t live on farms anymore and are just that much more removed from interaction with animals and the various biological processes related to death, decay, composting, and rebirth. Death is a vital part of the natural cycle of all living things, and plants and the soil need to be fed with the bodies of dead animals, every bit as much as animals need to eat plants or other animals.

      And who decided that all sentient beings have a choice? That’s not really a law of nature, it is a political idea. It sounds good, but it doesn’t really make sense in the big picture. Nature (or evolution by natural selection, or god if that’s what you believe) set up this system wherein all plants and animals are subject to becoming someone else’s dinner. Humans are in the position of having the brains and tools to interfere with nature more than any other species, and it behooves us to study nature and learn from it. *We* can indeed choose whether to eat meat, and we can protect ourselves from predators and even embalm our bodies and bury them in caskets, but that only delays the inevitable: even we humans are destined to become worm food and nourish the soil. Our culture just doesn’t deal well with death.

      As to the environmental impact of eating meat, there is a huge difference between modern conventional feedlot meat operations and humanely raising animals on grass in smaller herds. You are right that feedlots are extremely wasteful of water and destructive in that they concentrate animal waste so that it become a huge problem, instead of distributing it naturally over the ground where its a blessing, as with pastured cattle. Intensively managed rotational grazing of cattle and other ruminants is a systematic way of applying the principles of nature to animal husbandry. Cattle (and/or goats) are rotated from pasture to pasture, followed by chickens, who scratch the cowpies apart in search of insects and their larvae, which in turn reduces flies and pathogens and enables the manure to more readily be absorbed by the soil. This in turn enables the cows to return to the same pasture more quickly and promotes vigorous grass growth and builds topsoil, whereas industrial monocrop agriculture destroys topsoil as well as devastates the ecosystem and habitats of many small animals, birds and beneficial insects. Well-managed pasture shouldn’t require much in the way of inputs at all and is a much more ecologically benign way to raise food than monocropping of grains. Read more about this in the Polyface Farm chapters in Michael Pollan’s The Omnivore’s Dilemma and Lierre Keith’s The Vegetarian Myth. The veg@n critiques of meat-eating all seem to presume that all livestock are fed grain. My chickens eat some grain, but they also eat grass and lots of bugs. They are not vegetarians.

      If you love animals, surely you’re concerned about the many small mammals, birds, reptiles and insects that lose their lives when fields are plowed, planted and harvested, even without toxic chemicals. Organically raised grain still slaughters bunnies and field mice during harvest.

      Another point to keep in mind is volume. Everyone doesn’t need two pounds of steak a day. Eating “nose to tail” as our ancestors did means that we get more food value out of each animal and don’t need to consume as many animals. Using long-simmered bone stocks in cooking helps stretch protein further by helping us digest and use it better (according to a fascinating article on stock at westonaprice.org). Eggs and dairy products provide tremendous nutritional value as well, not just animal flesh. And returning more cropland to lush pasture would preserve more wildlife habitat and species diversity as well as build topsoil and provide the most nutrient-dense food for humans without large inputs of water or fossil fuel-based fertilizer. More local farms and ranches would mean lower shipping costs. Part of the equation is the need for more, smaller USDA slaughterhouses so ranchers don’t have to subject their animals to the stress (and expense) of hauling them hundreds of miles.

      If you are tender-hearted like I am, it’s not easy to take responsibility for eating meat, but I have chosen to face up to that. I try to eat only meat raised and slaughtered humanely, and I keep my own chickens, mostly for eggs, but I am learning to cull and process them myself. I cry, and I thank the animals. And I eat their meat and the stock made from their bones with profound gratitude for the gift of health. So I feel strongly about doing my best to take the best care of all the animals in my stewardship. I still have a lot to learn, and the animals have a lot to teach me.

  11. Darienne says

    Great article, thanks so much.

    My name is ______ and I am a meat eater…and I’m gonna stay that way! :-)

    In response to a few of the commetns above,here are a few things to consider:

    First, if you are a vegetarian admit that there are some nutriants which can not be obtained from any source but animal products (see reason #8 in the article) and vow to suppliment for your uptimum health.

    Second, if you’ve been a veg for a while and are having difficulty reintroducing meat make sure you eat 100% grass-fed You may actually be reacting to the growth hormones, antibiotics and/or grain residue in commercially produced meat and by-products.

    Finally, and this goes for everyone, do yourself a huge favor and try grass-fed goat meat. It is far superior to beef in taste—uber ddelicious—and even “blood typers” may be able to tolerate it.

    Happy meating!

  12. says

    Josh, there are no long lived vegan cultures because there simply are no vegan traditional cultures.All traditional cultures ate some form of animal protien.

    As a reformed raw vegan who had serious health issues after the “honeymoon” period I can tell you that even ascetic and obsessive focus on healthy vegan foods will not make you healthy. B12 from vegetable and bacterial sources will not prevent neurological issues. Find me a healthy vegan who has been eating that way for more than 10 years without an lapses and I will be extremely surprised. Even Jon Robbins who went out in search of a truly vegetarian culture in his book “Healthy at 100″ had to concede that for true health and longevity, animal products are essential. Folks may not want to believe that, but it is a fact.

    Jenny, great article~ Grass fed all the way, and frankly, with outlets like trader joes and costco selling grass fed beef, a more national availablity is not far in the future! Local farmers are a great choice and if you shop wisely and use meat as a condiment you can still eat great grass fed meat on a frugal budget!

  13. Ric says

    This was an interesting article, thanks for the input. But the most important thing from this article was in the first sentence. Grass-Fed Beef. Eating grass-fed beef is beneficial to your health, but like everything else it should be eaten in moderation! Unfortunately, most beef in grocery stores and most likely all beef in restaurants is GRAIN-fed beef, which has some of the opposite effects, including cancer and heart disease. Also, do not rely solely on red meat to get these nutrients. Cultures around the world have used delicious meals to get protein, tofu (which is good, when cooked properly), falafel, beans and rice, etc. So yes meat is good for you, but like everything else in moderation. And please please please eat grass-fed meat, free range meat. Look for safe labels, USDA Organic, etc. Thanks for letting me put my two cents in.

  14. Ashley says

    Your claims about “complete proteins” is the obviously clue to the lack of credibility of your claims. Please do your research before making such influential and non empirically based opinions. You infer that getting adequate protein and ensuring that one gets enough of all the amino acids by eating red meat is misleading. Are you saying that, without meat in the diet, there is any chance of not getting enough of these without it? Do your damn research.

    • says

      @Ashley, when you said: “You infer that getting adequate protein and ensuring that one gets enough of all the amino acids by eating red meat is misleading,” I think you’re trying to say Jenny is *implying* something, not inferring.

      Jenny’s use of “Complete protein” in this post is entirely correct. Complete protein refers to protein sources that have the complete range of essential amino acids (9 of the 22 or so, I believe) in adequate balance. Meat is indeed an excellent source of complete protein. Incomplete proteins can be combined to make up somewhat for their individual deficits (such as rice and beans, etc.), but relying on this approach for all of one’s protein needs has its downside. You might get too much carbohydrate for your needs compared to protein in order to get enough of all the amino acids, and you won’t get sufficient amounts of minerals, which are more abundant in animal foods than in most vegetable sources of protein.Some amino acids such as tryptophan are just not easily found in non-animal sources. Also, you need adequate fat in order to absorb the minerals. With animal foods, you get the complete package: complete protein, minerals, and the fat to absorb and digest them both.

      We can and should eat vegetables in addition to animal foods, but ruminant animals are able to make use of foods that we can’t digest directly (such as grass and other plants high in cellulose) and turn that into superior nutrient sources for us. I for one am totally in awe of and profoundly grateful to the animals that I rely on for food. Part of my personal choice is to seek out meat from farmers and ranchers that put a premium on giving the animals a good life and a humane death. That’s part of why I began keeping chickens, to take responsibility for my choice to eat meat. As to the animals’ choice, nature doesn’t give them the choice to not be eaten. All are subject to becoming someone else’s dinner. That’s the way nature works. For more information on this, see Lierre Keith’s excellent work, The Vegetarian Myth.

      Whether to eat meat is always a personal choice, and as a former vegetarian myself, I respect that choice. But choosing not to eat meat doesn’t mean one can repeal the laws of nature, or the nutritional needs of one’s own body. If what you’re doing is working for you, that’s great. Many people (though not everyone) can forego animal foods for a period of time without suffering serious problems, but they may also be using up their bodies’ stores of vital nutrients such as vitamins A, D, K and B-12. Extra stressors such as pregnancy/lactation, illness, heavy endurance exercise, etc, will burn through your nutrient stores faster, making one more vulnerable to nutritional deficiencies if one is excluding animal foods from the diet.

  15. says

    It always intrigues me when vegetarians and vegans real traditional food blogs like this (which are not, under any circumstances, vegan or vegetarian!) and then criticize them. You knew what you were getting into when you clicked!

    Grass-fed beef IS healthy and IS essential. Ashley, meats are the only foods that are complete proteins BY THEMSELVES. You can combine vegetarian foods to make up complete proteins, but none of them are individually. That is clearly what Jenny meant. Why don’t you read more carefully next time?

    And while, yes, some will do better on a more plant-based diet with occasional/rare meat, they still need animal products! And some do far better on a diet composed largely of meat. The key, obviously, is to choose sustainable, well-raised meats (and vegetables). All those by-products mentioned are really only toxic from factory farms. Manure from grass-fed cows is great fertilizer. And there are no chemicals in production. I’d venture to guess none of the vegans here have done any real research on the environmental impact of GRASS-FED meats in particular, right? Sigh.

  16. Ceitllyn says

    Interesting dicussion since this was posted. I try to stay away from shoulds and have to’s, they show my bias and control. Everyone has their optimal way of eating, and as long as it is benefitial and health sustaining, more power to them.
    What I would like to know, if anyone has an answer, is the O6 levels in supermarket beef there because of the feed (hay), additives, and raising of the cow or some other reason? Is the O3 levels in grass-fed beef there because of the grass, per say, or what? This may be an obvious question, but I am not sure I have found anything that answers it. If our local store offers ‘range cattle’, is that the same as grass fed, or are they supplemented with things that raise their O6 levels?
    Thanks for the consideration.

  17. says

    Thanks for a great post. I will share this, far too many are so anti-red meat.
    When it comes to protein, especially since the vegan/vegetarianism was brought up, I think one problem is to get enough protein. The biological value of the protein needs to be taken into account, and the vegetarians have to eat a lot more in order to achieve the same protein content as the meat eaters. For example, the biological value of:
    whey peptides are 100-159
    whey concentrate 104
    whole egg 100
    fish 83
    beef 80
    chicken 79

    soy 74 (which I don’t recommend un-fermented)
    rice 59
    beans 49

  18. Tamara Wagner says

    I was veg for 10 years…no chicken or even fish. I started adding in some meat when pregnant, but not red meat. I had memories of eating it as a kid and always always hated it! My husband is a hunter and in the past year I’ve started eating some venison and tonight we had elk for dinner! I never eat a huge piece of steak/meat but have gradually added in smaller portions and it’s been great that way!

  19. Emily says

    I wish I could eat red meat. I simply cannot digest it. My father has the same issue. Last time I tried was about 10 years ago and my stomach rebelled for four solid days. I eat chicken, fish, pork, ham, etc, all without additives and without any problems, but red meat just isn’t in the cards for me.

  20. Nadia Radzyminski says

    It is important to eat red meat.. I am not a vegetarian, ever. Vegetarians are weak.

    It is important to eat a well-balanced diet: beef or chicken. Vegetarians have less strength because they have deprived themselves. Vegetarians are apathetic and sort of dumb.

    Eat some red meat. Don’t be afraid to eat a steak or burger. It is what carnivores prefer.

    Eat a well-balanced diet and respect yourself.

    You will be stronger if you eat a good meal, including red meat.

  21. Seth Pajak says

    I don’t eat meat or diary and this is by far the happiest I have been in my life. It takes 16 pounds of grain to make one pound of beef. You can feed a lot more people with 16 pounds of grain. #vegan

  22. Gia says

    Awesome! Red meat is my favourite kind of meat ever! I stopped eating as much as I saw that many don’t recommend it for health reasons. But after seeing this, I’m getting back to eating more of it! Yay! Red meat, here I come my love!

  23. kendra says

    I do agree that meat has beneficial vitamins and nutrients but I dont agree that meat is the only and best source. You can get all the vitamins and minerals you need from fruits, vegetables, whole grains, nuts and seeds. An animal doesn’t have to die for it plus its better for you!

    • jenny says

      You can’t get B12, CLA, vitamin D (except in minute quantities), DHA or EPA or true vitamin A from plant foods.

  24. says

    sorry but this is lame…subjective.. read the research.. you are wrong…. look at the statistics.. you are wrong… do you work for pharaceutical company? reasons not to eat meat..its cruel and its inferior form of amino acids… get the facts straight! You mislead masses….

  25. Amy Watt says

    I wanted to show this to my 11-year-old daughter, an animal lover. She became a vegetarian two years ago (we insisted she eat fish) and I joined her. Unfortunately, she has been SICK so much, ever since! I’m basically ordering her to have red meat once a week. I hope it helps! I’ve been feeling OK though.

  26. Derek says

    This article (and most of the comments) is the biggest circle jerk I’ve ever seen. ZOMG! BACON! You f*cking fat cows…

  27. Vinnie says

    I haven’t eaten Red Meat in 13 years and have been told that it could help with my being anemic…the thing is my digestion system is sluggish and I think red meat would just add to that. Any suggestions?

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