I was scanning the news real quick, and I saw this item in the New York Times: Paying a Price for Loving Red Meat. A new study shows that people who eat more red or processed meat don’t live as long as the rest of us. Here’s the money quote:

To prevent premature deaths related to red and processed meats, Dr. Popkin suggested in an interview that people should eat a hamburger only once or twice a week instead of every day, a small steak once a week instead of every other day, and a hot dog every month and a half instead of once a week.

Umm, OK. Really? Are even you low-carb people eating that much red and processed meat? I guess someone is.

Recently, I was at the store and noticed the bologna. While I like the high-end, butcher-shop variety, I’m just as happy with Oscar Mayer. I picked up a package of light bologna, trying to be healthy. I won’t make that mistake again.

1. Bologna isn’t healthy anyway.
2. The main difference between this and regular bologna seemed to be that they’d made the slices thinner. That’s a ripoff.

This did start a conversation between Ashby and me about olive loaf, however. Remember olive loaf? It’s basically bologna with pimento-stuffed green olive slices studded throughout. I happen to live in an urban neighborhood, where grocery stores are sometimes small, but one area where you can count on a full selection is the processed meat aisle. [Hey! I'll have a side of nitrites with my dioxin-laced soil and my exhaust-perfumed air!]

So in two grocery visits recently, I’ve looked for olive loaf, just for old times’ sake. And I can’t find it.