Too much meat Why is it bad?
Your jokes can put you at great risk of cancer and protect you from cancer; moreover, the protection they provide will be even bigger than protecting you when you quit smoking.
Thanks to the World Cancer Research Fund (WCRF), there are now very clear indications of how important it is to eat in the prevention of cancer. The result of the 1997 rapprochement is that you can reduce your risk by 30 to 40 percent by making a few small simple changes to your diet. Since then, WCRF has carefully studied thousands of studies investigating the link between nutrition and cancer risk and published findings in its latest report on Food, Nutrition, Physical Activity and Cancer Prevention: A Global Perspective (2007).
One of the last recommendations is to limit the consumption of red meat and to avoid processed meat (‘red meat’ includes steak, pork, lamb and goat meat, ‘processed meat’ is consumed by smoking, curing or salting, or with added chemical preservatives protected means). It is recommended that red meat be consumed at most 500 gr a week and that only a small portion of the meat you eat should be processed meat. Interestingly, the ‘public health targets’ for meat are even lower: 300 gr / week. This is equivalent to a 150 g portion twice a week (approximately to the palm of your hand). I mean, if we like to eat red meat, you are not in the zomda to give it up.
But you can choose meat instead of red meat, organic animal products or untamed animals. WCRF goes further and says that ‘animal food is nutritious and healthy when it is consumed in reasonable quantities’. The question is, as always, what the ‘reasonable’ phrase means. If you think about it in practice, when you go to a restaurant and choose a steak of 175 gr (or more) from the menu, you’ll be using at least one of the two portions of red meat per week!