A newly-released study of more than 500,000 Americans confirms that men and women who consume the most red and processed meat are likely to die sooner, especially from heart disease and cancer. Results of the decade-long survey were published in a recent issue of the Archives of Internal Medicine.
As a long-standing fan of fish, the news comes as comforting confirmation that I was right in withstanding all that peer pressure over the years from the Ed Moed's and Art Cody's of the world who'd say, 'C'mon Steve. You're at a steak house. Order a damn porterhouse!'
More to the point of this blog, thought, it'll be interesting to see how the meat packing plants, trade associations and multiple steak houses will deal with this news (not to mention good old McDonald's which, in this blogger's humble opinion, has done more damage to more arteries than any other entity in the history of mankind).
How will the pro-meat spin doctors spin these new facts? My guess is they'll trot out some medical shill who's been on some company's payroll for awhile. Taking a page out of the tobacco industry strategies of the 1960s, said 'medical expert' will present contrarian evidence proving that meat is a beautiful thing and, like those Wonder Bread commercials of yesteryear, '……helps build strong bodies in 12 ways.' (Note to Wonder Bread: What, exactly, were the 12 ways white bread helps build strong bodies?).
– Aggressive counter-claims
– Reactive messaging to be trotted out only if, and when, the subject comes up, or
– Simply adopting a 'this too shall pass' philosophy?
Image aside, what are the moral and ethical implications of continuing to dish out a food product that has now been directly linked to disease? Do I see a Surgeon General's report in the making?
As for me, I'll continue to order the Dover Sole and keep my fingers crossed there isn't another study underway that links fish consumption to, say, leprosy.