Think swapping T-Bones for anchovies and sardines is mad? Science says otherwise. A recent BMJ Global Health study adds more weight to the already solid tower of evidence confirming processed red meat's role in championing noncommunicable diseases. The deadly lead roles? Heart diseases, stroke, diabetes, colon cancer. Trite but true: too much red meat kills.

Shujuan Xia, a Japanese environmental research badass, urges us to let the humble forage fish shine on our dinner plates more often. These unsung marine heroes are armed with heart-protecting omega-3 fatty acids, known valiantly for their disease-fighting superpowers. The death prevention stats are promising: the USA could curb 15% of coronary artery disease deaths and slash deaths from those other culprits - stroke, diabetes, and colon cancer - by at least 2%.

Stanford Healthcare dietitian, Kate Donelan, backs up this fishy prescription for heart health. Omega-3 rich sardines and herring tonics can deflate inflammation, kick cholesterol numbers into shape, and tackle heart diseases.

Don't forget about the bonus nutrients gift-wrapped in these smaller fish - calcium and vitamin B12, to name drop a couple. Ryan, another nutritional spearhead, emphasizes the minimized risk of environmental contaminant build-up in forage fish compared to their larger, murkier cousins. Thanks to their shorter lifespans, they just don't have time to invite nasty heavy metals to settle in.

Ignoring the humor here, we're serious: choosing anchovies over Angus not only benefits your health but helps tackle that big, ugly environmental monster - global warming. Livestock reaps a heavy toll on our beleaguered environment, while our forage fish friends form a lighter footprint.

Now, no fairytale story is without its dragons to slay. From sustainable fishing concerns to cultural barriers, forage fish won't be replacing the world's burgers overnight. But, educating, experimenting, and planning towards a fishier future, could we start slashing the 750,000 global diet-related deaths? Who'd say no to that? So roll up those sleeves, dust off that recipe book, and let's wade towards a healthier, herring and anchovy-rich future.