Meat of the matter.

• Autores: Ferris Jabr
• Localización: Scientific American, ISSN 0036-8733, Vol. 307, Nº. 6, 2012, págs. 28-30
• Idioma: inglés
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• Resumen

  • This article discusses the potential health benefits and risks associated with human consumption of red meat, with a focus on its relevance to the Paleolithic diet. Topics include the history of humans' increased consumption of meat following advancements such as the discovery of using fire to cook and the creation of arrowheads, the ways that modern humans' exercise and lifestyle habits drastically differ from those of ancient humans with regards to necessary caloric consumption, and several studies from research teams at Harvard University aimed at reevaluating the link between increased red meat consumption and the risk of cardiovascular disease.