For a hundred years, scientists have tracked genetic markers, using artificial intelligence to know which cattle are producing more and better meat and dairy.
When the government releases its next version of recommended dietary guidelines to encourage Americans to eat healthier, environmental concerns could also be addressed as part of the guidelines.
In the past, red meat consumption has been linked with many diseases, such as colorectal and breast cancers amongst many other. And while it has been strongly associated with higher risk of cancer in humans, as opposed to other animals, the mechanism for the meats' health risk have not been determined. But a recent study published this week in the journal Proceedings of the National Academy of Sciences may have just discovered the science behind its carcinogenic effect, particularly in humans.