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March 2002
How Now, Mad Cow? Assessing The Disease Risk For Americans
By Densie Webb, Ph.D., R.D.
The U.S. is a country of beef lovers, consuming about 67 pounds of beef per person each year. The downsides to beef are well known: Fatty cuts promote heart disease, ground beef can harbor bacteria like Salmonella or E. coli and enthusiastic beef eaters may run a greater risk of certain cancers. However, if you choose lean cuts, eat small servings and cook ground beef thoroughly, you greatly reduce these risks. But what
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