I can try to clear this up if you can take some rational, objective information.

The reasons some say meat loving people are more prone to cancer are several. One reason is that without adequate fiber the meat stays in your system longer. Another reason is that carcinogens are created the minute meat turns brown. Another reason is that when your body breaks down any food, it creates carcinogens (oxygenation) and since meat has no antioxidants than it has nothing to protect or remove those carcinogens.

But that doesn't mean you can't low carb. A dinner of salmon and broccoli is wonderfully low carb and very tasty. Put butter, not margarine on please. Don't want any of those nasty transfats!