What's the deal with red meat?

This week, Emily and Perry pull out their steak knives to cut through both the hypers, and the detractors, of red meat. Is it as bad for you as people say? Is there value to a (fiberless) carnivore diet? What makes it red, anyway? And how does nutritional science let us down when we're just trying to fuel our bodies efficiently?

Plus: a peptide scandal in the running world, myths around mitochondria, and more Ebola, unfortunately.

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Past episodes discussed:

• What's the deal with peptides?
• What's the deal with protein?

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