Red meats and pork are high in saturated fats and are often polluted with toxins from the food and water that the livestock has been fed. Like processed or heated fruits, cooked red meats and pork form acid in the body, creating chemical compounds that can contribute to illness. This is above all a buyer-beware issue, and not just because of mad cow disease.
Government labeling requirements on processed meats do not necessarily serve the consumer, and they allow meat-based products to contain many other animal parts in addition to meat. In most cases, the cattle and pigs have also been injected with growth-promoting hormones and slow release antibiotics. Many packaged red meats and meat products have been preserved with nitrates, especially processed bacon and lunch meats.
Not surprisingly, then, a hot dog is never your best choice for protein, because it may be comprised of many animal parts, including ground-up bones. Sodium, monosodium glutamate (MSG), and sodium nitrate are added to hot dogs in copious quantities.
There are, however, healthful red meats you can buy. Purchase the ones with the least fat or marbling. Buy them at reputable grocery or health food stores, and buy them in their purest, most natural form.
One excellent form of protein is organically raised free range chicken. However, commercially raised chicken can collect toxins from the food and water on which the chickens have been raised. The main advantage of chicken over red meat and pork is that the fat of the chicken, where most toxins collect, is external to muscle tissue and can be removed with the skin.