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Sometimes, it seems we are living in a “Golden Age of Alarmism,” with so much fantastically bad news about all the things that are supposedly killing us that it’s difficult to keep track of what, precisely, we should be afraid of; fear itself, perhaps. Do I get cancer from eating any red meat, or just heart disease? Or is that just the crispy burnt bits? Oh – wait maybe it’s the caramel coloring from cooking. Isn’t that supposed to give me cancer? What if I cook the meat rare – or will that put me at risk of E-coli? What if I eat rare red meat and white rice at the same time? Will I get diabetes too?