The medical establishment's biggest nutritional blunder exposed

Testosterone levels have plummeted by over 50% since the 1950s. Brain fog is rampant. Autoimmune diseases are skyrocketing. 

While there are plenty of theories out there, one of the biggest culprits might be the utter destruction of traditional dietary wisdom by flawed science and corporate food interests.

For decades, we've been told red meat causes heart disease, cancer, and early death—a devastating nutritional error that's destroyed countless lives and created mass confusion.

The result has been a rise in mainstream vegan diets, "health" influencers, massive rises in supplement intake, and most people wondering what the heck they're actually supposed to be eating that's actually good for them.

But a groundbreaking 2022 study published in Nature Medicine (as did another 2024 meta-analysis) has exposed the truth: there's only "weak evidence" linking unprocessed red meat to disease. 

This bombshell research confirms what many health experts have been saying for years—the war on meat was based on fundamentally flawed science.

Even more shocking? 

Only four companies control around 85% of America's beef processing, creating an intense monopoly on quality standards and regulation. So even when you are eating meat (that could actually be quite beneficial to your health),  the stuff you buy as standard may be causing harm.

The difference between properly-sourced, nutrient-dense red meat and the processed, additive-laden products in most grocery stores isn't just substantial—it's potentially life-changing.

Let's break all this down in one fell swoop.

MYTH #1: Red meat causes heart disease and cancer

For years, nutritional authorities warned that red meat is linked to heart disease and cancer. This myth was so pervasive that even questioning it was considered heretical in some circles.

Even right now on the Harvard Health website, it states:

"...an accumulated body of evidence shows a clear link between high intake of red and processed meats and a higher risk for heart disease, cancer, diabetes, and premature death."

But the landmark 2019 NutriRECS analysis published in the Annals of Internal Medicine reached a stunning conclusion that shocked nutritional dogmatists: "the magnitude of association between red meat consumption and all-cause mortality and adverse cardiometabolic outcomes is very small, and the evidence is of low certainty."

This is despite the official recommendations from institutions such as the World Health Organisation. HealthLine has a great guide on the details here.

In plain English: there's minimal evidence that red meat causes disease. 

Why did we get it so wrong? Three critical factors:

1. Flawed observational studies that couldn't properly separate lifestyle factors (meat-eaters often smoked more, exercised less)
   
2. Failure to distinguish between processed and unprocessed meat (lumping a grass-fed steak with factory-farmed hot dogs)
   
3. Notoriously unreliable food questionnaires (asking people to remember what they ate months ago)

Dr Georgia Ede, a Harvard-trained psychiatrist specializing in nutritional approaches to mental health, explains in her article that the vast majority of studies claiming red meat causes disease were observational in nature, which can show correlation but not causation.

The truth is that humans have evolved consuming animal products for millions of years. Our digestive systems, brain development, and unique nutritional needs all point to the importance of animal foods in our evolutionary history.

MYTH #2: Red meat is environmentally destructive

Environmental activists have painted beef production as an ecological disaster, claiming it drives deforestation, water pollution, and climate change.

This simplistic narrative ignores a critical fact: The U.S. has 50 million fewer cattle today than in the 1970s (which was the peak of cattle population in the U.S.), despite feeding millions more people. This remarkable efficiency in animal agriculture technology is routinely ignored in discussions about livestock's environmental impact.

Dr. Frank Mitloehner of UC Davis has demonstrated that traditional carbon accounting methods misrepresent methane's impact on climate change. Unlike carbon dioxide, which persists for centuries, methane breaks down after approximately 10 years in the atmosphere.

Even more surprising is the potential for regenerative grazing practices to sequester carbon. 

Properly managed cattle can actually improve soil health, enhance biodiversity, and restore degraded grasslands—ecosystem services that monocrop agriculture simply cannot provide.

When animals are integrated into natural biological systems, they become part of the solution rather than the problem. This is, of course, the opposite of the picture that many activists and media outlets take.

MYTH #3: Plant proteins are just as good as animal proteins

You've probably heard that plant proteins can provide everything animal proteins can. Maybe an argument about how a cow or elephant gets so big and strong when all they eat are plants. 

This dangerous half-truth ignores critical nutritional science.

Red meat contains an exceptional density of highly bioavailable nutrients that are difficult or impossible to obtain from plant sources:

• Complete protein: Red meat provides 25-35g of protein per 100g, containing all essential amino acids in optimal ratios with a near-perfect PDCAAS score of 0.92-0.94. Research shows "a 1oz/d (~28g/d) increase in beef consumption predicts a 2.3cm² increase in mid-arm muscle area" in adults 60-88 years old.
  
• Heme iron: With a 15-35% absorption rate compared to just 2-20% for non-heme iron from plants, red meat's iron is substantially more bioavailable and less affected by anti-nutrients found in plants.
  
• Vitamin B12: Exclusively found in animal foods, B12 is essential for nervous system function, DNA synthesis, and red blood cell formation. Red meat provides 67-102% of the daily recommended intake per 100g.
  
• Zinc: Red meat is among the richest dietary sources of zinc, with superior bioavailability compared to plant sources. Research shows vegetarians require as much as 50% more zinc than meat-eaters due to phytates in plant foods inhibiting absorption.

Red meat also contains several compounds not found in plant foods that are crucial for optimal health:

• Creatine (350-500mg per 100g): Enhances muscle energy, strength, and cognitive function
  
• Carnosine (300-600mg per 100g): Acts as an antioxidant and protects against aging-related protein damage
  
• Taurine (30-50mg per 100g): Supports cardiovascular function and neuroprotection

These nutrients aren't just "extras"—they're essential for optimal human health and extremely difficult to obtain without animal foods.

MYTH #4: All beef is created equal

Here's where things get interesting. 

The beef industry's darkest secret is that not all meat is created equal—not even close.

What they don't want you to know about conventional store-bought meat is shocking:

• Growth hormones are used in most conventional beef production, with six hormone substances commonly administered. These remain in the meat in small quantities and have been banned by the EU since 1989.
  
• Antibiotics are routinely used for disease prevention and growth promotion. According to WHO guidelines, over 80% of total medically important antibiotic consumption in some countries occurs in the animal sector.
  
• Solution injections might be the most deceptive practice. Approximately 30% of commercial beef is "enhanced" with added solutions containing water, salt, phosphates (common in 65% of meats), and other additives. This means you're paying premium meat prices for added water weight. A 3-ounce serving of solution-injected beef can contain up to 1,800 mg of sodium—more than an entire day's recommended intake.
  
• "Pink slime" (lean finely textured beef) created from mechanically separated beef trimmings and treated with ammonia hydroxide or citric acid to kill bacteria, was used in up to 70% of ground beef sold in U.S. supermarkets at its peak. In 2019, the USDA reclassified it as simply "ground beef," allowing it to be sold without additional labeling.

Meanwhile, properly raised cattle from companies like Good Ranchers produce meat with vastly different nutritional profiles. Grass-fed beef contains:

• 2-5 times more omega-3 fatty acids than conventional beef
• 2-3 times more conjugated linoleic acid (CLA), with potential anti-cancer properties
• 3-4 times more vitamin E and significantly higher beta-carotene
• Higher levels of glutathione, support cellular antioxidant defenses

When you compare the nutritional profiles, conventional supermarket beef and properly raised cattle produce fundamentally different foods.

MYTH #5: The carnivore diet is dangerous

Perhaps the most controversial and surprising development in nutritional science is the emergence of the carnivore diet—consisting exclusively of animal products—as a potentially therapeutic approach for certain health conditions.

While conventional wisdom suggests such a diet would be dangerous, clinical evidence is challenging this assumption. 

The most substantial data comes from a Harvard University survey of 2,029 individuals following a carnivore diet for at least six months, where 56% cited autoimmune disorders as their primary reason for adopting the diet, and an astonishing 89% reported improvement or resolution of their conditions.

A 2024 case series published in Frontiers in Nutrition documented 10 patients with inflammatory bowel disease who responded remarkably well to ketogenic/carnivore diets, with many achieving medication-free remission.

Several mechanisms may explain these benefits:

1. Elimination of plant antigens like lectins, oxalates, and phytates that may trigger immune responses in susceptible individuals
2. Intestinal permeability healing by removing potentially irritating plant compounds
3. Anti-inflammatory effects from ketosis and elimination of processed foods
4. Beneficial gut microbiome changes that reduce inflammatory bacteria

Dr. Shawn Baker, orthopedic surgeon and author of "The Carnivore Diet," has documented numerous cases of patients experiencing dramatic improvements in autoimmune symptoms. Dr. Paul Saladino, author of "The Carnivore Code," similarly treats many patients using this approach.

While the carnivore diet isn't for everyone, the emerging evidence suggests it may offer hope for those suffering from autoimmune conditions who haven't found relief through conventional treatments.

The premium meat solution: Good Ranchers

Given what you now know about conventional meat production and the importance of high-quality animal proteins, finding a reliable source of properly raised meat becomes essential.

Founded in 2018 by Ben and Corley Spell in Houston, Texas, Good Ranchers was created to provide honest, quality meat amidst concerns about transparency in the conventional meat industry. The company exclusively sources from American farms and ranches, working with over 100 family operations throughout the United States.

Unlike conventional store-bought meat, Good Ranchers' beef is pasture-raised, grass-fed, and grain-finished without antibiotics or added hormones. 

Their beef is aged for 21+ days for enhanced tenderness and flavor, and graded USDA Upper Choice or higher. 

Their "Better Than Organic" chicken is humanely raised through a small bird program and triple-trimmed, requiring no prep, while their pork is crate-free raised with restaurant-quality marbling.

The company's direct-to-consumer subscription model delivers individually vacuum-sealed, portion-sized packages right to customers' doors. 

While more expensive than conventional grocery store meat, Good Ranchers offers a price-lock guarantee for subscribers, protecting them from inflation and price increases.

Good Ranchers emphasizes ethical and environmental considerations in their business model. They support sustainable American agriculture at a time when over 10,000 independent farms and ranches close annually. 

What's more, their charitable initiatives have donated over 300,000 meals to families in need, and they maintain partnerships with organizations like the Paralyzed Veterans of America.

Customer reviews consistently praise the quality and flavor of their meat, with particular appreciation for the convenience of home delivery and portion-sized packaging. 

Good Ranchers maintains a high rating on Trustpilot with over 17,000 reviews, reflecting their commitment to customer satisfaction.

Making informed choices about meat

The evidence reveals a significant gap between public perception and scientific reality regarding red meat. When properly sourced from animals raised without hormones and antibiotics, red meat offers an unmatched nutritional profile with compounds essential for optimal health that are difficult or impossible to obtain elsewhere.

For autoimmune sufferers, the carnivore diet represents a promising approach worth exploring under medical supervision, with documented cases of symptom improvement or remission across various conditions.

The conventional meat industry's practices—from growth hormones and antibiotics to solution injection and misleading labeling—highlight the importance of knowing your meat's source. 

Companies like Good Ranchers that prioritize quality, transparency, and ethical sourcing offer an alternative that addresses these concerns while supporting American agriculture.

Whether your priority is optimal nutrition, managing autoimmune conditions, or avoiding industrial additives, the evidence supports choosing high-quality, properly sourced red meat as part of a healthy diet. 

By understanding these facts, consumers can make informed choices that align with both their health goals and values.