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Message: <blockquote data-quote="AloeSvea" data-source="post: 1775747" data-attributes="member: 150927">I think you are absolutely right to not be sure about some of the media headlines, and science/medical journal hypotheses about meat eating adding to diabetes risk, and cancer risk. Even from WHO. But dealing with that first - my partner and I spent a whole day following the 'meat-eating is dangerous for humans' trail once, including the WHO material, and we ended up with the fact that WHO says, if memory serves right, that they can't rule out that meat eating is bad for us, not that the evidence says it is. That's quite a different statement than it is bad for us! And the risk for illness was attached to processed meat, that there is little evidence that red meat was able to be singled out in any meaningful way from a host of other nutritional aspects of the studied people's diet, and, when they came up with a risk it was relative risk, not absolute risk, and the relative risk of processed meat and red meat eating was 1% increase for cancer. And the evidence is associative. Hence the statement about not being able to say it's safe, and not ruling out it is unsafe.This is a good link about the difference between absolute and relative risk -<a href="http://scienceblog.cancerresearchuk.org/2013/03/15/absolute-versus-relative-risk-making-sense-of-media-stories/" target="_blank">http://scienceblog.cancerresearchuk.org/2013/03/15/absolute-versus-relative-risk-making-sense-of-media-stories/</a>And, I went through the 'egg thing' from beginning to end. So I am VERY suspicious of a 'red meat thing' now. Our species has been eating meat as long as we have been a species, is my understanding. As with eggs. We got through the last ice age by eating meat and fish, when horticulture was under snow and ice or at best difficult conditions, is my understanding. For healthy folk, I just don't see how meat and seafood could be dangerous for us to eat - we have the teeth and guts to do so. It's wonderfully nutritious. Filling. And tasty to boot. (And, oh, I wish I had thought that through regarding eggs back in 1978! What a waste of possible perfectly good breakfasts! That would not have genuinely raised my risk for the eventual rooting my pancreas and liver!)And do we know anyone who got type two from an excess of red meat and seafood? I would put my life on the line to say it was excess sugar and sugary drinks and processed food that did it to me, and not steak and salmon. How about you?But, once we have diabetes, I have come across some (complex) fatty acid info in combo with high blood glucose that causes us problems. I as yet don't really understand it, but have been trying to. It's a work in progress. (There is also info about eggs doing the same to us.)Until I really understand, I use the good old 'eat and meter' method - and I have yet to find meat and seafood giving me blood glucose spikes. (I wish I could say the same thing about my favourite Atkins 'no sugar' bar, which spikes me to bits but I so wish it didn't!)Some people do well with protein and fats from dead fish and animals, as diabetics, many people too do well with no animal products and lots of legumes and vegetables. I strongly suspect individual/ethnic genetics and body type stuff has a lot to do with it. I bring up the new evidence that many people have an extra 'vegetarian alelle' that allows them to get nutrients better from plant matter. Some people just do great on a roast, and treat salad as s condiment. The key for us diabetics is to find out what works for us individually, or ethically. </blockquote>

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