After 20 years without red meat, I added it back into my diet. This follow-up post explores what changed in my blood work six months later, from ferritin and B12 to cholesterol and inflammation. The results might surprise you. Real data, real food, and a thoughtful look at what my body actually needed.

Up until a few months ago, I hadn’t eaten red meat in over 20 years: no bacon, no burgers, no gelatin, no ham. But then, in November 2024, I decided to start again—at least steak, to begin with. Why the change of heart and diet? If you’re curious about reintroducing red meat, iron levels, or ethical meat consumption, read on…