08. The evidence does not differentiate between lean meat and fatty meat, conventional or organic, grass-fed or corn-fed. That is because
what is at stake here are compounds that are inherently found in meat, formed during processing, or formed during high-heat cooking.
Epidemiologic studies, for instance, have found that “high consumption of well-done, fried, or barbecued meats was associated with increased risks
of colorectal, pancreatic, and prostate cancer.” There is no evidence to suggest that the meat of cows that subsists on grass or are treated in a
more humane fashion is any less susceptible to the formation of harmful compounds when cooked at high temperatures.