The New York Times editorial, “Of Red Meat and Breast Cancer,” concludes,
Why red meat might have this effect is unknown. Researchers suspect several possible culprits: carcinogens found in cooked or processed meat, growth hormones fed to beef cattle, or the type of iron found in red meat. The silver lining — if red meat does indeed increase the risk of breast cancer — is that the cure would be simple: Just eat less meat.
Just eat less meat.
Astonishing.
