Do you question the integrity of the government’s new dietary guidelines? If so, you’re not alone. A recent NBC report sheds light on some significant oversights, raising questions as to whether or not lobbyists and special interests had too much influence on the final outcome.
Of particular concern among cancer researchers and other experts is that the guidelines do not suggest limiting meat intake. The consensus is that there is overwhelming evidence that eating red meat and processed meats, in particular, significantly increases the likelihood of developing a host of cancers and chronic conditions. Studies from organizations like the International Agency for Research on Cancer (IARC) do not mince words, reporting a direct link between processed meat and cancer.
NBC’s post cites that the American Institute for Cancer Research (AICR) says it’s clear the government came under pressure to downplay the risks of eating meat. And expert Marion Nestle, nutrition professor at New York University, states: “From my standpoint, Congress has caved in to the will of special interest food groups.” Dr. Walter Willett, head of nutrition at the Harvard School of Public Health, flat out says that the public is being misled.
So where does that leave the millions of Americans trying to determine what is best for their health and the environment? With some legwork to do.
As always, firsthand knowledge of how and where your food was raised, and what was added, to it is the most reliable basis for your daily dietary decisions.