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 why is nutritional science such a heap of hot, correlation-is-not-causation garbage?

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

Past episodes discussed:

What's the deal with peptides?

What's the deal with protein?

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