Welcome to Dishing Up Nutrition's Ask a Nutritionist podcast.

My name is Brittany Vincent and I am a registered and licensed dietitian.

We at Nutritional Weight and Wellness are thrilled to be celebrating 20 years on air discussing the connection between what you eat, how you feel, while sharing practical, real-life solutions for healthier living through balanced nutrition.

We want to thank you all for your support and listenership over the years.

It really does mean a lot.

Now let's get started on today's episode.

I will be answering a listener's question.

And this is a question that definitely comes up frequently.

So I think it'll be a popular episode.

This listener writes,

Is there a connection between red meat and cancer?

And can you eat the fat on red meat or is it too unhealthy?

If you've been paying attention to news headlines in recent years,

you may have seen a warning that eating red meat is linked with an increased risk of cancer.

But I'm here to clarify that this is a very misleading message.

And as it's often the case in the media, there is just much more to the story than the headline reads.

And our job at nutritional weight and wellness is always to explain

the real science behind things, including these headlines. For those of you who have been following

nutritional weight and wellness, you know that for optimal nutrition, we do advise eating a variety of

high quality animal proteins every day. So it might not surprise you that we do not stand by these messages to avoid all red meat. So let's get into how this message came to be and again, what the real science is behind the headline. Maybe you have had it

in your head that eating meat, specifically red meat, is unhealthy or it may increase your risk of

cancer. Therefore, you've been avoiding it. But I do want to point out there's lots of reasons

...