argument142 红肉问题，有拍必回

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142、The article entitled 'Eating Iron' in last month's issue of Eating for Health reported that a recent study found a correlation between high levels of iron in the diet and an increased risk of heart disease. Further, it is well established that there is a link between large amounts of red meat in the diet and heart disease, and red meat is high in iron. On the basis of the study and the well-established link between red meat and heart disease, we can conclude that the correlation between high iron levels and heart disease, then, is most probably a function of the correlation between red meat and heart disease.

1、两个联系都不信息不全。
2、肉里面含铁，是否是肉里面的铁引起的心脏病。
3、没有揭示肉的其他信息，也许是肉的食用方式或者含有其他物质。

16.06-16.57  51分钟，386字。这篇好难写……（段落后面的数字是计时用的，无视吧）
Juxtaposing two correlations—one between intake of iron and heart disease and the other between comsuption of red meat and heart disease, synthesising with the fact that red meat contains large amount of iron, the author concludes that heart disease may be traceable to the iron in red meat. Though seemingly plausible, the author fails to convince me in several aspects. 16.12

Primarily, details for the two correlations remains untold, making the basis of sequent deduction unstable. Correlations can be negative, possitive, or even multifold, yet the author clarifies nothing. Perhaps the increased intake of iron led to not upswing but decline in risk of heart disease, while a larger amount of red meat was related to higher danger. Such situation would inevitably compound that difficulty in calculating influences of stage. Equally possible is that other factors were involved in disease-inducing process, complicating further the correlations. For the uncertainty illustrated above, a statement of correlations alone is inadequate to verify the premise for following deductions. 16.22

Besides, the author does not clarify the specific form of the iron that harms. As well-known, iron exists in various forms, such as pure metal, oxidized iron (rust) and numerous compounds, in the nature. Though red meat is rich in iron, it is possible that the disease-inducing form was not included. Even if the raw meat indeed contained harmful iron, the cooked meat might not. The cooking process can introduce and catalyze chemical reactions that alter the form of elements, which might turn the unwholesome iron to an harmless one. Unless the author offers solid proof that particular iron in cooked red meat indeed harms the heart, his conclusion is indefensible.

Nor does he rule out alternative parameters that add to the correlation of red meat and heart disease. Perhaps, it is elements introduced during cooking such as condiments and quality of food, that generate deleterious effect and increase the risk of heart disease. Without counting in those possibility, the author’s judgment turns to be imprudent and undependable.

As discussed, the insufficient information and the confusion between the iron in general and iron in edible meat, along with the failure in ruling out alternative reasons, undermine the author’s conclusion severely. If he is to verify or amend the assertion, more accurate study and complete consideration are among the requisite. 16.57
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