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Just 2 Servings of Red Meat Per Week Raises Your Diabetes Risk (www.webmd.com)

submitted 1 year ago by [email protected] to c/[email protected]

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[–] [email protected] 5 points 1 year ago* (last edited 1 year ago) (1 children)

Someone better tell the USDA that then: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety

Is bacon "red" meat? "Bacon" can only be made from pork bellies, which are red meat by definition. Pork is classified as "livestock," and all livestock are considered "red meat." Bacon can also be made from other species of livestock (e.g., beef) and poultry (e.g., turkey). These types of bacon products require a descriptive name such as, "Beef Bacon-Cured and Smoked Beef Plate" and "Turkey Bacon-Cured Turkey Thigh Meat."

[–] [email protected] 1 points 1 year ago (1 children)

Interesting. In common parlance, people typically call all pork white meat.

[–] [email protected] 2 points 1 year ago

The confusion has more to do with the VERY successful National Pork Board slogan of "Pork. The Other White Meat" than actual science.

Good breakdown here:

https://foodandnutrition.org/january-february-2013/color-confusion-identifying-red-meat-white-meat/