Volume 3 Issue 1

What steps can the medical profession and policymakers take to stave off the looming shortage of primary care doctors?

Over the past four decades, red meat has gotten a bad rap. Consumption of beef, pork, and lamb has been linked with poor cholesterol scores and increased risk of breast, colon, and rectal cancers as well as diabetes and a host of other chronic diseases. The conventional wisdom has, however, lumped all red meats into a single group and arrived at a blanket judgment that eating any red meat is equally harmful.