By JANE E. BRODYThere was a time when red meat was a luxury for ordinary Americans, or was at least something special: cooking a roast for Sunday dinner, ordering a steak at a restaurant. Not anymore. Meat consumption has more than doubled in the United States in the last 50 years.
Good article. I'd like to know, however, how grass-fed beef works into this equation and if the Argentine experience is in any way different.
3 comments:
I fing it amazing the piece has No mention of all the harmones and chemicals in the meat sold to us. If given a choice, I would buy only range feed beef. It is a shame we can not get the wonderful range feed beef from Argentina !!!!
American Susie
Thanks Susie,
That was an even bigger omission than any mention of grass-fed.
The prophylactic use of anti-biotics and the growth-hormone use in feedlots has got to have an impact on any big meateater's health.
I hope that they do a follow up on this story.
besos!
Mike
Hi Mike, I too read with interest Brody's article. Tho not a purely scientific control, the "Argentine experience" is probably best told by actuarian data that answer, "What kills Argentines?" With all that wonderful Malbec from which to choose, is there a health ministry study to reveal the "Argentine Paradox"?
--Paul, Jefferson, Maine USA
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