
Ep. 347 – Dr. Shawn Baker – Winning the War on Food
Working Cows - Regenerative Ranching to Maximize Profitability and Soil Health
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Red Meat and Dietary Norms
This chapter investigates the nutritional advantages of red meat, emphasizing its heme iron and fat content compared to lean meats. It challenges conventional dietary recommendations by highlighting the importance of fat for energy and satiety, while also discussing personal experiences related to meat consumption. The conversation extends to the complexities of fat metabolism, the critiques of a meat-based diet using chicken, and ethical concerns regarding pharmaceutical influences on dietary research.
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