Cardiovascular Diseases, Diabetes, Cancer... Is Meat Harmful to Your Health?

For many, meat is a staple in our meals, an essential component that we can't imagine skipping. The savory delight it adds to our plate is not just sustenance but also a small indulgence we relish. Whether grilled during summer barbecues, shared around a cozy winter raclette, or savored in a classic burger, meat often plays a central role, accompanying our vegetables or fries.

Yet, as you may have heard, there's a cautionary note about indulging too much in this culinary pleasure. Health concerns loom, with links to cardiovascular diseases, diabetes, and cancer, particularly associated with red meat, cold cuts, and processed foods. But what's the recommended proportion of meat to maintain a healthy balance? And why is excessive consumption frowned upon? Moreover, is quitting meat altogether a viable solution?

To unravel these questions and provide a lucid perspective, we turned to the insights of specialist and CHRU dietitian, Nancy Laure Hector. She delves into the nuances of what makes meat both good and potentially detrimental, guides us on making wise choices, and sheds light on how to cultivate healthier eating habits. Join us at the table for a comprehensive exploration of the meat dilemma.

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