The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
so like the difference between eating fresh animals to two weeks versus now we consume store-bought or grocery brought meat that's two weeks at least two weeks old because it's hung and there's transportation time it definitely has more lipid hydroperoxides without question than the meat that we used to consume
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
whereas nowadays like the store-bought meat it's been hung for at least two weeks so there is a difference there