Come to my attention vie the NYT article: Culprit in Heart Disease Goes Beyond Meat’s Fat ... The researchers had come to believe that what damaged hearts was not just the thick edge of fat on steaks, or the delectable marbling of their tender interiors. In fact, these scientists suspected that saturated fat and cholesterol made only a minor contribution to the increased amount of heart disease seen in red-meat eaters. The real culprit, they proposed, was a little-studied chemical that is burped out by bacteria in the intestines after people eat red meat. It is quickly converted by the liver into yet another little-studied chemical called TMAO that gets into the blood and increases the risk of heart disease. The paper seems to be: Koeth R. A., Wang Z. et al. Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis Nature Medicine (2013) doi:10.1038/nm.3145 So it appears we should be adopting a vegan diet or take antibiotics with our steak? My reading of what I can follow is that everything is very iffy still... the researchers have proposed another mechanism that may link red meat to heart disease that differs from the previously supposed mechanism. Presumably not eating red meat also has um side effects? What is this really all about? Is the science reporting over-hyped again?