Reduced red meat consumption — better for you — better for the environment

Red meat is meat from all sources apart from fish & fowl. Consumption of red meat, at levels typical in western nations, is associated with increased rates of heart & arterial disease as well as digestive tract cancers.

Raising cattle is responsible for at least 18% of greenhouse emissions — carbon dioxide, methane & nitrous oxide.

http://www.abc.net.au/radionational/programs/scienceshow/reduced-red-meat-consumption-aids-health-and-the-environment/6286218

http://www.abc.net.au/health/thepulse/stories/2013/04/11/3734774.htm / we’re eating too much red meat chicken fish high consumption increased risk cancers bowel cancer World Cancer Research Fund Australian Dietary Guidelines2013 maximum weekly intake 500g consumption processed meat flexitarianism flexible vegetarian average Australian consumption 111Kg/year recommended amount 26Kg/year reduction livestock environmental benefits large quantities grain water emissions 50% of total greenhouse gas emissions human activities New Scientist 24th January red meat health environmental impact Talia Raphaely lecturer Curtin University Perth we are eating too much highly credible literature sources World Health Organisation American Cancer Foundation European Prospective Investigation into Cancer biggest cancer study in the world excessive amounts of meat consumption consuming health public health costs World Bank Food and Agricultural Organisation greenhouse gas emissions at least 18% of greenhouse gas emissions livestock health implications environmental implications human humanity Michael Mosley's documentary flexitarianism reduced meat consumption World Cancer Research Fund Australian 2013 dietary guidelines Australian Health Institute 500 grams of red meat a week maximum Vanessa Hayes Garvan Institute paleo diet paleo diet occasional red meat annual consumption Curtin University researchers Health Department CSIRO total well-being diet risk colon cancer research evidence high meat based diet healthy excessive consumption medical evidence cured meats bacon produce nitrosamines carcinogenic effect steak which cook without burning steroids hormones inbreeding genetic modification bred intensively dire conditions antibiotic use dangerous directly linked colon cancer ferments gut nitrate processed meat World Cancer Research Fund EPIC don't eat processed meats at all Australian health guidelines cancers colon cancer Dora Marinova healthy recommended guideline reduced meat consumption flexible vegetarianism researcher research healthy levels healthy recommendations significant reduction health environmental impact lamb pork chicken fish white meat environmentally human health personal health public health mutton lamb pork veal beef /