The way red meat is vilified in the mainstream media these days, we almost expect that when someone in my party orders a steak it will be delivered to the table topped with a mustache and a little black cowboy hat.
Hey, after all, everyone knows the villain always wears the black hat, right?
Well, now a new study out of Sweden is shooting holes right through the heart of one of the mainstream’s favorite red-meat myths…the one that says red meat increases your risk of a stroke.
But, curiously, the study doesn’t seem to be getting much attention by the mainstream press. Hm…on second thought, scratch that. That’s really just business as usual with them, isn’t it?
The Swedish researchers followed 40,921 men age 45-79 who had no history of heart disease or cancer. They used a questionnaire to assess the men’s meat consumption… how much and of what kind.
Red meat was NOT associated with a higher stroke risk
The men were then followed up on for an average of 10.1 years. During that time 2,049 of them suffered a stroke.
But when the researchers took a closer look at the data, they found that the consumption of fresh red meat was… surprise, surprise… NOT positively associated with the risk for a stroke. However, we’ll give you one guess what was. (And we’re betting dimes to doughnuts you’ll get the answer right.)
Ding! Ding! You guessed it!
Processed meats… like bacon, sausage, and deli meats… turned out to be the real villains in the story.
Processed meats linked to heart disease and diabetes
Yes, the same preservative-laden faux meats that had already been associated with a 42 percent higher risk of heart disease and a 19 percent higher risk of type 2 diabetes in a Harvard study last year have now been found to be associated with raising your risk of a stroke as well.
Looks like our hero fresh red meat has been returned to its rightful place on the dinner table. And most importantly you’re in the clear for enjoying that delicious juicy steak for dinner tonight without the usual side dish of mainstream-induced guilt.
Just be sure to skip the factory-farmed meat and choose a grass-fed variety that comes from a local small farm instead. (Hint: Some small farms are unable to afford organic certification, however, if you buy from a local family-owned farm chances are good they do comply with organic practices anyway. Just check with the farmer to be sure.)
To find locally grown, sustainable food in your area, visit www.localharvest.org.
“Red Meat Consumption and risk of stroke in Swedish men,” Am J Clin Nutr., 2011 Jun 8. [Epub ahead of print]
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