Here‘s a great article on the faults of the recent Harvard media release Red Meat Consumption Linked to Increased Risk of Total, Cardiovascular, and Cancer Mortality. The article author, Gary Taubes, also wrote Why We Get Fat; a book we highly recommend. An exerpt from the article: This is an issue about science itself and the quality of research done in nutrition. Those of you who have read Good Calories, Bad Calories know that in the epilogue I make a point to say that I never used the word scientist to describe the people doing nutrition and obesity research, except in very rare and specific cases. Simply put, I don’t believe these people do science as it needs to be done; it would not be recognized as science by scientists in any functioning discipline.