2023-07-26 12:48:00
84.4 kilos of meat were consumed in 2020, in France, per inhabitant.
A highly polluting industry, livestock farming accounts for 14.5% of greenhouse gas emissions, which is as much as the transport sector.
And yet, meat production has greatly increased over the past 50 years. It is expected to grow another 50% by 2050.
Red meat: a health problem
The overconsumption of red meat would also have a deleterious impact on our health according to a recent WHO report.
According to this, consuming more than 300 to 500 grams of meat per week would increase the risk of developing colorectal cancer or cardiovascular disease.
Ultra-processed meats like nuggets or ham are even worse for your health according to the report. Indeed, the risk of cancer is increased beyond 80 grams of ultra-processed meat per week. Thus, the WHO classifies this group of meat as a group 1 carcinogen. This means that the carcinogenic risks are proven.
Moreover, overconsumption of red or processed meat increases our resistance to antimicrobials given the amount of antibiotics used for breeding.
What regarding vegetable meat?
Faced with the various problems concerning animal meat, more and more vegetable alternatives are developing. The question then arises of the environmental and health impact.
Unfortunately, vegetable meatbesides its good taste, not of great benefit to healthon the contrary.
These are most often ultra-processed products. So they contain a large amount of additives, dyes, flavor enhancers, salt, binders, preservatives, all compounds that are not recommended for health.
However, as an alternative to animal meat, you can turn to raw products such as tofu, seitan or legumes. All this, as part of a balanced and varied diet.
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