The Risks of Red Meat Consumption and Dietary Changes

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Red meat consumption is not as harmful as smoking, but it does pose moderate risks that can accumulate into a significant overall risk. By optimizing diet and lifestyle factors, over 90% of type 2 diabetes cases could be prevented. Traditional Mediterranean diets and various global cultures support the idea of consuming red meat in small amounts, with some even considering one serving a week as radical. The quality of red meat, whether grass-fed or grain-fed, does make a difference in terms of omega-3 fatty acids, but the overall consensus among nutritional scientists is that red meat should be consumed in moderation for its positive benefits.

Do you realize how closely your diet affects your general health and well-being? Have you ever wondered how advertising affects what you eat? How much do you think your childhood diet is affecting your health in the long run?

In today’s episode, Jonathan is joined by Prof. Walter Willett to discuss the importance of carefully considering what you eat and making decisions that support your health.

Professor Walter Willett, from the Harvard T. H. Chan School of Public Health, is the world's most cited nutritional scientist — with over 2,000 publications and several books to his name. Prof. Willett has focused much of his work over the last 40 years on the development and evaluation of methods to study the effects of diet on the occurrence of major diseases.

If you want to uncover the right foods for your body, head to zoe.com/podcast, and get 10% off your personalized nutrition program.

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Timecodes:

00:00 Introduction

01:42 Quickfire questions

04:07 What is the average Western diet today?

08:01 Why is so hard to get a straight answer on diet and disease?

10:15 The latest understanding on the link between diet and disease

14:31 Carbohydrates: distinguishing the beneficial from the detrimental

17:47 The hidden truths behind refined starches and sugary beverages

27:06 Diet is a public health issue

32:18 How bad is red meat consumption and soy alternative?