Welcome to the Dr. Gundry podcast, where Dr. Stephen Gundry shares his groundbreaking research from over 25 years of treating patients with diet and lifestyle changes alone.

Dr. Gundry and other wellness experts offer inspiring stories, the latest scientific advancements, and practical tips to empower you to take control of your health and live a long happy life.

You know, I've talked over and over again about the risk of eating too much red meat.

But if you still want your steak, so be it.

But not all steak is created equal. So when you're at the store and you're buying

your steak to go home and cook, or even if you're at a restaurant, you have to know what to

look for and what to avoid. And that's why I'm here. And I'm from Omaha, Nebraska, the beef state.

And let me tell you, I know beef.

In fact, believe it or not, our high school prom

were always held at the Omaha Stockyards.

No kidding.

So beef is my middle name, and beef is my game.

So you wanna eat steak?

First of all, look for grass-fed and grass-finished beef.

Now, we love the idea of corn feeding our beef, our cows.

Why? Because that corn-fed beef is marbled with that succulent,

delicious fat that gives us the mouth feel that we associate with a great tasting steak.

And it makes the steak incredibly tender.

But here's the problem.

Corn is just pure omega-6 inflammatory fats.

Now, traditionally, cows that are fed on grass have in their fat an omega-6 to omega-3 ratio of anywhere from

three to five omega-6 parts to one part omega-3 fat. And that's a natural ratio. When we add corn

...