Fresh or processed, white or red - how does meat measure up? It's been getting a lot of bad press recently with new links to cancer and heart disease. But 98 per cent of us in the UK are still meat eaters. Chris Bavin, a greengrocer by trade and a carnivore by nature, wants to know if he can keep meat in his diet and stay healthy.<br /><br />He teams up with top scientists to put meat under the microscope and examine it as never before. They follow 40 volunteers on a groundbreaking study to find out exactly how much meat is good for us, test whether paying more for chicken makes it any better for us, discover a way to dramatically reduce the health risks associated with processed meats and reveal an unlikely lean supermeat that won't break the bank.
