Science

Thanks! I feel we're genuinely discussing now. I'm just saying that it's scientific concensus (about processed/red meat). I have no "steak" (pun intended) in the outcome. Ethics and health aside, I like the taste but choose to consume it only rarely (pun?). If we disagree about what is scientific concensus, that's understandable and we have to agree to disagree.

Other things that come to mind: excess sugar is also a factor in many diseases, that's true. The same goes for salt. Too much salt is bad for many things, like blood pressure. Salt may also damage kidneys. Saturated fat is also a contributor to many diseases. Sugar too. Even protein (when from animal sources) can greatly increase the chances of kidney stones.

And too much dairy may increase the risk of Alzheimer's. Eating too much in general can cause many diseases. Not just because of obesity. But also because metabolism itself causes damage. Our lysosome cells (material processors, let's say) can't break down everything. Some cruft stays in our bodies. That can cause the formation of beta-amyloid plaques in the brain which is thought to be a factor in Alzheimer's.

Even breathing causes damage (oxygen, free radicals).

Back to meat: it may be that cooking/frying meat itself causes the formation of certain chemicals that (somehow) increase the risk of cancer. Which chemicals? Not sure, but I seem to come across "heterocyclic amines" and "polycyclic amines" being mentioned. Also, nitrates and nitrites are added to processed meat to improve shelf life. And heme is a pigment that is found in red meat, which may increase the risk of colorectal cancer.

Also, thanks for your response. I was afraid we would fail to find a bridge and be able to discuss things. It seems odd that we (humans in general) live in an age of information abundance and yet we often can't even agree about reality.