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Is Meat Glue Safe?

Used in about eight million pounds of meat every year in the United States, the “meat glue” enzyme, transglutaminase, has potential food safety and allergy implications.

The Palatability of Cancer Prevention

Dietary guidelines often patronizingly recommend what is considered acceptable or achievable, rather than what the best available balance of evidence suggests is best.

Why Is Meat a Risk Factor for Diabetes?

Potential culprits include the trans fat in meat, the saturated fat, cholesterol, heme iron, advanced glycation end products (glycotoxins), animal protein (especially leucine), zoonotic viruses, and industrial pollutants that accumulate up the food chain.

The McGovern Report

The story behind the first U.S. dietary recommendations report explains why, to this day, the decades of science supporting a more plant-based diet have yet to fully translate into public policy.

Plant-Based Diets & Diabetes

We’ve known for a half century that plant-based diets are associated with lower diabetes risk, but how low does one have to optimally go on animal product and junk food consumption?

Reducing Cancer Risk in Meat-Eaters

Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.

How to Develop a Healthy Gut Ecosystem

What we eat determines what kind of bacteria we foster the growth of in our gut, which can increase or decrease our risk of some of our leading killer diseases.

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