PHlover19701 · 56-60, M
Probably depends on where funding for a particular study comes from. If from sources that produce red meat foods....then yes its good for you. If from sources that produce non-red meat foods...then no its not good for you.
Youll find a study to support any view you want to find for anything.
In my opinion every is fine...in moderation. Dont over eat anything. Think....if it can be grown on a farm (which includes red & white meat)then youre fine...again in moderation.
Youll find a study to support any view you want to find for anything.
In my opinion every is fine...in moderation. Dont over eat anything. Think....if it can be grown on a farm (which includes red & white meat)then youre fine...again in moderation.
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Ontheroad · M
@cherny Here is a bit more - a "what I think, why I think it and what I try to practice outlook. Maybe more than you want, bit is red meat (or any food) bad for us isn't a simple question to opine on.
Over time I shifted toward eating mostly whole foods, mostly plant‑based, and I cut out red meat and pork. I didn’t do it because of trends or ideology - it started as intuition, and later I learned the science that made the intuition make sense.
The turning point for me was understanding that the problem isn’t meat itself — it’s what we humans do to meat. When you cure it, salt it, smoke it, or cook it over high heat, you create carcinogens that simply aren’t present in the original food. Red meat also contains heme iron, which increases oxidative stress in the gut. Poultry and seafood don’t have that issue, so when I eat animal protein, I lean toward those.
I also changed how I cook. I use lower‑heat methods - oven roasting, braising, cooking in broth - because flame, charring, and frying create compounds like PAHs and HCAs that raise cancer risk. Once I understood that cooking method can literally change the chemical structure of food, gentle cooking became the obvious choice.
Another piece was obesity. I didn’t fully appreciate how much excess weight amplifies cancer pathways until I dug into it. Keeping my weight in a healthy range isn’t about appearance — it’s about reducing inflammation, improving insulin sensitivity, and lowering the risk across multiple cancers.
So the way I eat now is really just the result of understanding the mechanics: whole foods have fewer added carcinogens, gentle cooking avoids creating new ones, and staying at a healthy weight reduces the biological environment that encourages cancer. It’s not strict, and it’s not moral - it’s just what makes sense to me based on how the body works.
Over time I shifted toward eating mostly whole foods, mostly plant‑based, and I cut out red meat and pork. I didn’t do it because of trends or ideology - it started as intuition, and later I learned the science that made the intuition make sense.
The turning point for me was understanding that the problem isn’t meat itself — it’s what we humans do to meat. When you cure it, salt it, smoke it, or cook it over high heat, you create carcinogens that simply aren’t present in the original food. Red meat also contains heme iron, which increases oxidative stress in the gut. Poultry and seafood don’t have that issue, so when I eat animal protein, I lean toward those.
I also changed how I cook. I use lower‑heat methods - oven roasting, braising, cooking in broth - because flame, charring, and frying create compounds like PAHs and HCAs that raise cancer risk. Once I understood that cooking method can literally change the chemical structure of food, gentle cooking became the obvious choice.
Another piece was obesity. I didn’t fully appreciate how much excess weight amplifies cancer pathways until I dug into it. Keeping my weight in a healthy range isn’t about appearance — it’s about reducing inflammation, improving insulin sensitivity, and lowering the risk across multiple cancers.
So the way I eat now is really just the result of understanding the mechanics: whole foods have fewer added carcinogens, gentle cooking avoids creating new ones, and staying at a healthy weight reduces the biological environment that encourages cancer. It’s not strict, and it’s not moral - it’s just what makes sense to me based on how the body works.
HijabaDabbaDoo · F
I can't have it because my body will flare up🙃
idontcareok · 70-79, M
better than green, orange, blue. black meat, i would think
Prettybratbi1tch · 26-30, F
RockinPop54 · M
Younameit · F
In moderation. But it’s possible to be healthy without eating beef.
Oneofthestormboys · 56-60, M
FreddieUK · 70-79, M
It's not bad for you if you eat a balanced diet. However, it can affect your mental health if you hold certain beliefs about eating animal flesh.
BrandNewMan · 61-69, M
In moderation, its fine. Check out Dr. Philip Ovadia's books and perspectives on meat and cholesterol and what the medical community got wrong about them since the 1950's.
EldritchFox · 41-45, F
LadyChatterley · 46-50
I think so, in moderation.
Iwillwait · M
Probably not so much anymore.
SnickersDOM · M
it's more harmful for a human than it is beneficial
and then it is also harmful to the environment (Amazon rainforest is being slashed and burned for more beef ranching, for example, and the Amazon is vital to regulate global climate)
if you can't bring yourself to stop eating animals, then shellfish (only 2% of people in the US have shellfish allergies), finfish, and poultry can completely eliminate red meat (shellfish in particular is even higher in protein, B12 and heme iron than red meat)
for non-heme iron (that found in plants), just as important as ingesting it is to also not ingest, at the same time, any food or beverage high in polyphenols and tannins, which block absorption of the iron; this includes coffee, tea, red wine, some fruits, some legumes, some nuts .... these should be consumed 2 hours after consuming non-heme iron, or non-heme iron should be consumed 2 hours after consuming the blocking food / beverages
and then it is also harmful to the environment (Amazon rainforest is being slashed and burned for more beef ranching, for example, and the Amazon is vital to regulate global climate)
if you can't bring yourself to stop eating animals, then shellfish (only 2% of people in the US have shellfish allergies), finfish, and poultry can completely eliminate red meat (shellfish in particular is even higher in protein, B12 and heme iron than red meat)
for non-heme iron (that found in plants), just as important as ingesting it is to also not ingest, at the same time, any food or beverage high in polyphenols and tannins, which block absorption of the iron; this includes coffee, tea, red wine, some fruits, some legumes, some nuts .... these should be consumed 2 hours after consuming non-heme iron, or non-heme iron should be consumed 2 hours after consuming the blocking food / beverages
JimboSaturn · 56-60, M
Everything in moderation.
