Red Meat & Cancer: Why the Answer Isn’t Always Black and White

beef ribs

Is red meat really off-limits after a cancer diagnosis? Discover why quality, balance, and listening to your body matter more than strict rules — plus how I enjoy beef ribs guilt-free.

This afternoon, my kitchen smells incredible.
I’ve got slow-cooked beef ribs in the oven — tender, juicy, and filling the house with that rich, comforting aroma.

It’s a little ironic really, because earlier today I was deep in conversation about one of the most confusing and controversial topics for anyone navigating a cancer diagnosis:

Should we eat red meat or not?

When I was first diagnosed, the advice I received was clear and direct:
“No red meat. At all.”
So, I stopped. Out of fear, I followed the rules — for three months.

But over time, I realised that blanket rules don’t always suit every body or every situation.

What I’ve Learned Since Then

Over the years, I’ve listened to countless experts, read the studies, and — perhaps most importantly — tuned into my own body. Here’s where I’ve landed:

  • The “meat” conversation isn’t as black-and-white as I was led to believe.

  • Quality and source matter more than the simple fact of whether it’s red meat or not.

Why New Zealand Meat is Different

We’re lucky here in New Zealand. We have access to local, organic, grass-fed beef and lamb. My meat often comes from farmers I know personally — sometimes even homekill. This is a completely different food to the feedlot, grain-fed, hormone-laced meat common overseas.

The trouble for health isn’t usually coming from a slow-cooked rack of grass-fed ribs.
It’s far more likely to come from processed meats like bacon, ham, salami, and hot dogs — foods full of preservatives, nitrates, and additives that our bodies simply don’t thrive on.

It’s Not Just the Meat — It’s the Missing Plants

One thing I see often in the “red meat debate” is that people focus solely on the meat, without looking at the bigger picture of the diet.

A protective, anti-cancer way of eating isn’t just about what you avoid — it’s about what you include. That means:

  • Plenty of colourful, seasonal vegetables

  • Fresh herbs and spices

  • Fibre to keep the gut moving and sweep out carcinogens

  • Antioxidants to neutralise harmful compounds before they can do damage

Without this plant diversity, even good-quality meat can become a heavier load for the body to process.

The China Study & the Fear Factor

Many people reference The China Study as the reason they’ve cut animal products completely. It’s an interesting read, but it’s also been widely critiqued for lumping all meat together without factoring in quality, source, or lifestyle differences. It’s mostly correlation, not causation — and it doesn’t tell the whole story.

Finding My Balance

For me, balance is the key. I enjoy clean, good-quality meat, and I pile my plate with seasonal veggies. I check in with my body after I eat. If it feels good, energised, and nourished — I take that as a yes.

Tonight, when I sit down to my slow-cooked beef ribs, I’ll be eating them with zero guilt. They’re nourishing, grounding, and exactly what my body feels like right now.

Because when it comes to diet and cancer, there’s no one-size-fits-all answer.

✨ Your body knows what’s right for you.
✨ The quality matters.
✨ And the mindset you bring to your food is just as important as the food itself.

Meet Justine
Warm7

I’m Justine Laidlaw – Colon Cancer Survivor, Integrative Cancer Coach, Life Coach, Dr. Kelly Turners RADICAL REMISSION workshop facilitator and Thermography Breast Screening technician (Godfrey Integrative Medical Clinic) based in the beautiful Bay of Plenty town of Tauranga in New Zealand. Read More

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