Why do red meat and eggs taste good?
The taste of food is in the fat molecules. That’s why red meat, especially the fatty portion, and egg yolk, taste so good. That tells you how much fat is in them. If one totally removes all the fats in, say, a piece of pork or beef, doing this scientifically in the laboratory under the microscope, the end result would be a practically tasteless piece of meat, one that would taste like rope fibers. Cutting out the fats from red meat at the dining table does not really remove all the fats. At best, we could perhaps shave off 20% of the total fats in the meat we eat. To think that we can “cut out the fat” of red meat this way, and therefore eat safely, is a big misconception, a dangerous notion. Red meat and eggs are not necessary for nourishing our body. It is best to avoid them. Why are they bad for our health? In the United States alone, one person dies every minute (yes, every minute!) from heart attack, not to mention stroke. These two diseases are brought on by atherosclerosis (hard
