Hey Rip,
My critical faculties are just not up to evaluating this, this morning, and I would really like to hear your (or other folks on the board's) take on it.
http://www.nytimes.com/2012/03/13/he...t-disease.html
Basically it seems like reasonably sound science -- controlling for other obvious variables, consumption of red meat leads to a 12% higher rate of mortality overall. Is that number crazy small? Is the study otherwise obviously flawed? Do you plan to change your own consumption habits after having read it?
Would really love to hear some thoughts on this...
Best,
Joe