WHY I TELL MY PATIENTS THEY CAN (AND SHOULD) KEEP EATING MEAT

WHY I TELL MY PATIENTS THEY CAN (AND SHOULD) KEEP EATING MEAT

By mindbodygreen.com - Dr Jack Wolfson

"Where's the beef?" That was the slogan of a major fast food chain years ago. And after the new recommendations from the World Health Organization — which announced earlier this week that red and processed meat are carcinogenic — consumers may be saying the same thing.

But should we really kick meat off our plate? After all, meat has been part of the human diet for millions of years.

All mammals eat meat or insects. And almost every society in the history of the world has been meat or seafood eaters. People in the Mediterranean and other "Blue Zones" routinely live into triple digits incorporating meat into their diet. And breast milk, full of saturated fat, can represent the sole nutrition for a baby for one to two years.

Let me be perfectly clear: When I recommend eating animal products, I am referring to free-range, grass-fed cows, pastured-chickens, and wild seafood.

As an integrative cardiologist who follows a Paleo diet, I believe that meat is part of a healthy, nutritious, and well-rounded diet. It's a fantastic source of saturated fat, protein, vitamins, and minerals. (This is especially true for organ meats such as kidney, liver, and heart. Our ancestors prized these cuts. Best of all, they are the cheapest.)

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