In more news that has steak lovers feeling deflated, a study published in this week’s issue of the Archives of Internal Medicine finds that people who indulge in high amounts of red meat and processed meats, including steak, bacon, sausage and cold cuts, have an increased risk of death from cancer and heart disease. The findings add power to the growing push — by health officials, environmentalists and even some chefs — to cool America’s love affair with meat
