Cardiologists still refuse to digest the health benefits of red meat

Two years ago, I first wrote about a massive analysis published in the Annals of Internal Medicine that looked at the connection between red meat and disease risk in 61 previously published studies involving four million people.  

It was the biggest review of red meat ever conducted. And it concluded that there’s no compelling evidence that reducing your consumption of red or processed meat provides any significant health benefits.  

In addition, the researchers found that eating red meat in place of processed foods, filled with sugars and refined carbs, was actually quite beneficial for your health. 

In fact, it was associated with a lower risk of developing heart disease and Type II diabetes. 

As you might expect, these conclusions were so shocking and upsetting to mainstream physicians and cardiologists, that they’re still talking about them…two full years later. 

Let’s take a closer look…

“Controversial” study still garnering attention 

Earlier this year, two prominent cardiologists discussed the 2019 Annals analysis on Medscape, an online resource for physicians. They called the analysis “controversial” because it overturned more than 60 years of accepted thinking about the supposed dangers of eating red meat. 

Of course, as I’ve explained here before, the great red meat myth is based on lies…not science. In fact, back in the 1960s, the powerful sugar industry actually hired scientists to cover up sugar’s role in developing heart disease, obesity, and Type II diabetes. Instead, they actually tried to lay the blame on butter, full-fat dairy, eggs, certain seafood, and—you guessed it—red meat.

More recently, the mainstream press aided and abetted this effort by adding another bogus argument that eating red meat supposedly harms the environment. And they claim we should switch to eating “plant-based” fake meat. (Which, ironically, is actually highly processed, industrialized, and artificial…and creates a terrible environmental impact, as I explained last year!)

But the only “real” thing about this “fake” meat is the profitable windfall it has created for big, crony, corporatist agribusiness giants. (The same kind of industrialization of “food” that brought us the refined sugar and carb disaster of the past century.) 

Plus, loads of evidence show that eating unprocessed red meat has many important health benefits, including: 

1.) Protection against chronic disease. Following a balanced, healthy Mediterranean-type diet—which includes organic, grass-fed and -finished, free-range red meat—actually protects you against chronic diseases like cancer, heart disease, and Type II diabetes. In fact, lamb, a delicious red meat option, has the healthiest fatty acid profile of any type of meat. Unfortunately, mainstream “experts” never mention lamb, or cheese because they don’t fit their anti-fat, anti-meat narrative. (I’ll tell you more about the healthy Mediterranean-type diet tomorrow.) 

2.) An important source of key nutrients. Red meat, poultry, and seafood all provide you with healthy fats and bioavailable minerals, such as iron and calcium (which should never come from supplements). Most of which you can’t get through a plant-based diet. Meat is also a rich source of B vitamins, vitamins D and E, and amino acids. 

3.) A source of complete proteins. Meat is the best source of complete proteins and minerals, plain and simple. And it’s especially critical for older Americans, who often do not get sufficient protein to maintain muscle mass in the first place, as I’ve reported before 

So, here’s my advice for you… 

Focus on improving your dietary pattern

People in the U.S., on average, eat red meat three or four times per week, which is right in line with what I’ve always recommended. Just remember to get your meat (and full-fat dairy) from organically raised, free-range, grass-fed and -finished sources—as part of a balanced, Mediterranean-type diet. And say “no” to the trendy, overly processed “veggie” burgers and “fake meats,” which contain artificial ingredients and harmful fillers…NOT nutrition.  

You should also forgo the processed, carb-laden breads and side dishes commonly consumed at backyard barbeques this time of year. Reach for some locally grown, organic produce instead! 

When it comes to condiments, try making your own. Or, at the very least, opt for organic brands without added sugars or artificial ingredients. (I enjoy the Sir Kensington® brand.)  

We recently convinced our favorite cafes in Florida, called the Blue Dolphin (owned by our friend Robbie Ball), to offer only organic ketchup—made without genetically modified ingredients or high-fructose corn syrup—instead of a conventional brand. (Robbie’s wife is a holistic therapist, so we worked through her! They’re popular places, frequented by politicians like former Speaker of the House John Boehner and Congressman Darrell Issa.) 

And if you still need help cutting through all the myths about red meat, take a look at the September 2019 issue of my monthly newsletter, Insiders’ Cures(“Cage-free, grass-fed, organic…oh my!”). Subscribers have access to all of my content in the archives. So if you haven’t already, click here to sign up today! 

P.S. This Sunday, June 27th at 3 p.m. Eastern time, I’m hosting my Brain Boosting Summit. During this exclusive event, I’ll be discussing everything you need to know about the latest findings showing how brain health can be supported naturally… and powerfully. But hurry, space is limited. Click here to reserve your spot today! 


“Is red meat bad for your heart?” Medscape, 2/24/21. ( 

“Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations from the Nutritional Recommendations (NutriRECS) Consortium.” Annals of Internal Medicine, 11/19/19; 171(10): 756-764.