Ten Red Meat Red Flags

 “With a satisfactory explanation forthcoming, the medical profession is now in a position to know the facts and to be able to conjecture the preliminary treatment which meat retaining characteristic hues has received.”-JAMA, Saturday, February 27, 1915Medical discussion of red meat has come a long way. This 1915 JAMA article describes the use of saltpeter in curing meat. Now journal articles are addressing the health ramifications of eating meat.Some of these articles point to benefits in eating meat. For example, meat contains:
• protein, which improves overall health and well-being; repairs and builds body tissues; and produces antibodies to protect the body from infections.
• iron, zinc, and selenium, which help form hemoglobin, help tissue formation and metabolism, and break down fat and chemicals in the body, respectively.
• vitamins A, B, and D, which promote good vision, build stronger teeth and bones, and support the CNS. (Please continue with the first slide, above)