A BBC report http://news.bbc.co.uk/1/hi/health/7942479.stm details a research study that apparently found links between eating red meat and increased cancer. However it also reported that those people on a vegetarian diet, had no less risk of colo rectal cancer (previously linked with eating too much red meat).
This seems rather confusing, until you realise that, the study does not consider the source of these foods. For example, meat from a healthy grass fed organically raised cow is going to produce completely different meat than a fast reared animal, fed grain (to fatten it quickly) which is more likely to be have given antibiotics, and have been more stressed. The fat is of a completely different nature – not healthy saturated fat (that we have eaten for many thousands of years) but a fat more like trans-fatty acid (that the body doesn’t recognise).
This is without considering the fact the each person is biochemically individual (ref: Roger Williams – Biochemical Individuality), and will run optimally on a different diet.
Weston A Price (ref -nutrition and physical degeneration) spent many years visiting indigenous tribes all over the world, observing not only that their diet varied hugely (think of an eskimo, and an east Indian), but there was no incidence of cancer in these tribes, until they moved to the areas where white flour, sugar and salt were available.
good lesson