Meat and Cancer, Part 1

This just in: World Health Organization warns “bacon, ham and sausage as big a cancer risk as smoking!” And even non-processed meat should be consumed in moderation to reduce risk. What’s the truth behind these far-reaching public policy recommendations? Nina Teicholz, investigative journalist, author of “The Big Fat Surprise,” weighs in with her interpretation of the controversy. She argues that food recommendations are based on shoddy science, and are rife with bias from a scientific community still infatuated with the now disproven low-fat paradigm. Mere population studies are prone to error, and many policy makers discard evidence that supports the safety of saturated fats and cholesterol. Ms. Teicholz has recently stirred up a ruckus with a controversial article in the British Medical Journal questioning the influential Dietary Guidelines for America (DGA), currently under review. A careful examination of the history of American dietary fads suggests we may be in for a serious course correction when it comes to recommendations about fat and animal protein intake. Click HERE for part 2.