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Ultraprocessed foods linked to cancer and early death, studies find

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But the key word here is "high." Dr. Hu points out that the exact amounts for safely consuming red meat are open to debate.

"The evidence shows that people with a relatively low intake have lower health risks," he says. "A general recommendation is that people should stick to no more than two to three servings per week."

Dr. Hu suggests that people focus not so much on actual serving sizes, but rather on red meat's placement in meals. "Instead of the main course, use red meat as a side dish," he says. "Consider red meat a luxury and not a staple food.

For processed meat, Dr. Hu says there is a much stronger association with a higher risk of heart disease and cancer (especially colon cancer).

Processed meat products contain high amounts of additives and chemicals, which may contribute to health risks. "Again, there is not a specific amount that is considered safe, so you should keep processed meat intake to a minimum," he says.

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You don't need to eat red meat. Red meat has high amounts of protein, which helps promote muscle growth, and vitamin B12 to make red blood cells. For example, a 3-ounce serving has about 45% of the Daily Value (DV) of protein and 35% of the DV for B12. A serving of red meat is also a good source of zinc, which can help the body produce testosterone, and selenium, a powerful antioxidant. Plus, red meat is rich in iron. However, Dr. Hu says that you don't need to eat red meat to get these essential nutrients. "You can get the same amounts — and in some cases even more — from poultry, fish, eggs, and nuts, and as well as by following a plant-based diet."

DID YOU KNOW ABOUT THE MAJESTIC HIGHLAND COW?

https://arrowquip.com/blog/animal-science/cattle-diseases-signs-and-prevention

Cattle suffer from a variety of diseases. Diseases are more common among herds kept in tight quarters, such as on feedlots, or large herds kept on too few acres. Diseases are also more common among stressed animals, such as calves weaned and shipped immediately to new locations. Keeping new animals quarantined until you're sure they aren't suffering from disease is a simple herd management practice that can keep the majority of your livestock healthy by reducing the number of potentially transmitted diseases.

Beef cattle diseases fall into specific categories:

• Respiratory: These airborne ailments are caused by microorganisms spread by coughing, sneezing, eye discharge and mucous discharge.
• Enteric: Enteric diseases develop in the intestinal tract. They are often caused by parasites ingested during feeding.
• Skin and hooves: Beef cattle can develop diseases in their hooves and on their skin.
• Neurological: Neurological diseases are caused by bacteria and viruses transmitted through insect bites. These can cause cattle to stumble or have difficulty walking.

Beef cattle, like their dairy cattle counterparts, can also suffer from udder infections and reproductive diseases. And like any mammal, cattle are susceptible to rabies, anthrax and other serious diseases.

Increasing red meat consumption linked with higher risk of premature death

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https://www.hsph.harvard.edu/news/press-releases/increasing-red-meat-consumption-linked-with-higher-risk-of-premature-death/