Hi everyone this is Monica Reinagle the nutrition diva here with your quick and dirty

tips for eating well and feeling fabulous welcome. The dietary guidelines advisory committee

recently released their long-awaited report which will now shape the next edition

of the dietary guidelines for Americans, which is due to be released later this year.

These guidelines are reviewed and updated every five years in light of the latest science.

The changes tend to be pretty incremental, but we did get one big change this year.

The experts have finally acknowledged that the cholesterol in foods like eggs and shrimp isn't something that we really need to worry about.

And you can be sure that the Champagne corks were popping over at the American Egg Board offices.

Meanwhile, at the American Egg Board offices.

Meanwhile, at the National Beef Association headquarters,

they were crying in their beer.

That's because the latest report continues

to characterize red meat as something that we should be avoiding or eating less of.

And this is based on the fact that people who eat a lot of red meat

tend to have higher rates of heart disease, cancer, and slightly lower life expectancy.

Now I have always had a bit of a problem with quote unquote red meat as a category.

For one thing it seems a little bit arbitrary to me. Animals with

four legs are considered red meat and animals with two legs or fins are usually

considered white meat, but when you look at the actual nutrient

composition of meats, the factors that might distinguish red and white meat from one another

cut across these categories.

Myoglobin, for example, is the compound that gives meat its reddish color.

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