red meat

Join Cameron English and Dr. Chuck Dinerstein on Episode 82 of the Science Dispatch podcast as they discuss:

“Nutritional epidemiology has long been criticized for producing sensational and conflicting findings, which has eroded confidence in the discipline.

I wrote an article several months ago about a controversial study suggesting that red meat wasn’t all that bad. You can find it here.

By now, most of us are aware of the recent Annals of Internal Medicine’s publication of 4 interlocking meta-analyses of the effect of red and processed meat on our health.

“An extra burger meal a day eats the brain away," is the sort of arresting headline you’d expect from a tabloid, but it actually comes directly from a recent

A recent article in the Times swallowed whole a junk study about an increase in death from eating red meat. ACSH advisor and biostatistician Dr. Stan Young dissected out the fat, bone, and grizzle, and found... nothing left.

Another day, another report from epidemiologists on how what we eat kills us; today’s culprit, a perennial favorite, red and processed meat.

Just ahead of barbecue season, here's something to stress about: grilling and charring red meat, chicken, and fish at high temps could lead to high blood pressure, according to a recent study from the American Heart Association.

A recent study on how olive oil affects HDL and LDL (good and bad cholesterol in your body) has us wondering.. Is all cholesterol created equal?

Perhaps the strangest medical phenomenon discovered in recent years is a link between the lone star tick and an allergy to red meat.