I suspect that it's not so much the meat itself that is the problem, but rather is the source of the meat and the way that it is cooked. First off let me state very clearly that I believe some people should eat meat and others should avoid it. Probably the largest single clue is how you feel afterward. If you eat red meat and it feels like you have a brick sitting in your stomach red meat is probably not your best choice and you should avoid it.

However, if you feel energized and terrific and satisfied then you probably benefit from eating red meat and should do so regularly as it will likely increase your health. If you would like a more detailed indication of your nutritional type you can take our free nutritional type test.

The results of this study would suggest a paradox. How is it possible to eat red meat and stay healthy?

However the key is to eat the right type of red meat and to cook it properly. It would be best to avoid most commercial meats whenever possible as these usually come from grain-fed cattle that are chock full of hormones, antibiotics and preservatives. If you haven't read about cattle factory farming I would encourage you to do so.

Another extremely important -- and often overlooked -- factor to consider is the way the meat is cooked. Certain cooking methods, like charbroiling or barbecuing, can actually create cancer-causing substances in your food called heterocyclic amines (HCAs) which are potent cancer causing agents. It turns out that you can minimize the formation of these substances when cooking things like burgers by adding vitamin E, cherries or blueberries to the ground meat.

Another way to avoid them is to simply minimally cook your meat. The most outrageous extreme would be to not cook your meat at all. Surprisingly, there are a number of people who actually thrive on this type of meat preparation. A partial compromise would be sear the meat on the outside and leave it uncooked for the most part on the inside. Many more find this approach more palatable. Another cooking alternative would be to use very low heat, around 200 degrees. This will take much longer to cook the meat but it will likely cause far less health damage.

Of course, it need not be said, that you always want to avoid using any microwave ovens.

Before you decide to bite into a fat, juicy piece of commercial steak, I urge you to consider the following:

The Dangers of Common Beef

• Grain-fed -- Since nearly all cattle are grain-fed before slaughter, if you eat most traditionally raised beef it will typically worsen your omega-6:omega-3 ratio. One study found cattle that are fed on grain have more omega-6 fat, which may promote heart disease, and less omega-3 fat, which is beneficial for cardiac health, than both wild animals and grass-fed livestock.

• Hormones -- Most traditionally raised beef calves go from 80 pounds to 1,200 pounds in a period of about 14 months! Along with enormous quantities of grain and protein supplements, calves are fed or implanted with various drugs and hormones to, as the beef industry says, "promote efficient growth." Measurable amounts of hormones in traditionally raised beef are transferred to humans, and some scientists believe human consumption of estrogen from hormone-fed beef can result in cancer.

• Antibiotics -- About 9 million pounds of antibiotic feed additives are used annually in the cattle-raising process. This routine antibiotic use is contributing to the growing problem of antibiotic resistance in humans.

• Irradiation -- Some commercial beef is irradiated, which means it has been treated with gamma rays produced by the radioactive material, cobalt 60, or electricity to kill bacteria. If you value your long-term health, I strongly encourage you to avoid irradiated meat.

• Environmental Problems -- Substantial areas of forests, particularly the rain forests of Central America and the Amazon, are being cleared to make way for cattle. And in the United States, cattle production is a major source of environmental pollution.

• Inhumane Treatment of Cattle -- Traditionally raised cattle are treated as commodities and are deprived of some of the most basic requirements of life -- fresh air, space and normal social interaction.

Finding Grain-Free, Grass-Fed Meat

If you want to obtain the nutritional benefits from red meat without fearing that your health will suffer, it's imperative to seek out sources of healthy meat. This can be costly so you will always want to seek out a local farmer that can sell you the meat as the shipping can be more costly than the meat due to it having to be shipped overnight. If you are unable to locate a supply near you we have made arrangements with some high quality grass fed beef producers in Illinois that can ship it directly to your home. This meat provides a better balance of omega fats and does not give you added hormones, antibiotics and pesticides.

But no matter where you find it, I highly recommend that you buy organic, and if possible grass-fed meat in lieu of the factory-farmed meat found in most supermarkets. The health benefits are well worth the extra effort to find it (or the extra price you may pay).

Related Articles:

Processed Meats, Foods Greatly Increase Diabetes Risk

How do You Know if Your Food is Genetically Modified?

People were Eating More Beef--Until the Mad Cow Scare

Illegal Growth Hormone in Veal For Decades

The Six Dangers of Common Beef, and How to Avoid Them