Is Red Meat Really That Bad for You?

Red meat has consistently had a bad rap. Research has shown high consumption can lead to heart disease and some cancers. But that’s the issue: a typical American diet includes too much red meat. 

Lean red meat eaten in moderation and cooked healthily can have a place on your plate, especially as it provides heme iron, which is vital for hormone production and oxygen transportation.

It’s also a source of high quality protein, one of the most important macronutrients needed for critical body functions, such as digestion and muscle and bone repair. In addition to iron and protein, red meat also provides a valuable source of essential minerals and vitamins — most notably B12 – for critical processes performed by the body, such as synthesizing DNA, making blood and maintaining nerve cells.

Like other foods deemed bad for our health, it comes down to how much we eat and how we prepare it. If you’re healthy, limit consumption to 1 to 2 servings a week at 6 ounces total. If you have high cholesterol, limit to 3 ounces a week or less. 

When it comes to cooking red meat, always choose the leanest cut consider air frying, baking, broiling, grilling, poaching, roasting or steaming versus frying in vegatble or animal fat.