Articles on Meat

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The new study still finds that reducing unprocessed red meat consumption by three servings in a week is associated with an an approximately eight per cent lower lifetime risk of heart disease, cancer and early death. (Shutterstock)

Should I eat red meat? Confusing studies diminish trust in nutrition science

New research claiming that people do not need to reduce their consumption of red and processed meat says more about the conduct and evaluation of research than it does about beef.
Eating lots of red meat increases your risk of cancer and a range of chronic diseases. Sailing Gypsy/Shutterstock

Yes, we still need to cut down on red and processed meat

The advice is still to limit your red meat intake to a maximum of 500g a week. So why did some headlines tell us otherwise this week?
From food to friend. WathanyuSowong/Shutterstock

Nudging meat off the menu

The world is coming round to meat alternatives, but we need to speed the process up for the sake of the environment.
This is the first study to link a vegetarian diet to an increased risk of stroke. But the evidence isn’t strong enough to cause alarm. From shutterstock.com

Will a vegetarian diet increase your risk of stroke?

A new study has found a vegetarian diet is associated with a reduced risk of heart disease, but linked to an increased risk of stroke. This is how we should – and shouldn't – interpret the results.
Meat of the future might be quite different from meat of the past. Stanley Kubrick, photographer, LOOK Magazine Photograph Collection, Library of Congress, Prints & Photographs Division, LC-USZ6-2352.

So far cultured meat has been burgers – the next big challenge is animal-free steaks

It's relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
It is vital to find alternative and sustainable sources of protein to meet the considerable challenge of ensuring food security for the future. Shutterstock

Eating insects is good for you — and the planet!

Insects are high in protein and rich in other nutrients and, unlike beef and other livestock, have little impact on climate.
Demand is hot for plant-based food options like the lentil-based veggie burger seen here. (Shutterstock)

The future of meat is shifting to plant-based products

Plant-based proteins are in hot demand. That's why Canadian grocery stores and restaurant chains are racing to give consumers what they want.

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