Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
The WHO says sausages, hamburgers, bacon and other processed meats cause cancer
Le carni rosse lavorate entrano nella lista dei cancerogeni stilata dall’Oms. Proprio come sigarette, alcol, amianto e arsenico.
According to the World Health Organistion (WHO) eating 50g of processed meat a day, as little as less than two slices of bacon, increases the risk of developing colorectal cancer by 18%. Slightly less dangerous than its packaged derivatives is fresh red meat, which will be added to the encyclopedia of carcinogenics given the positive correlation between red meats and colon cancer as well as pancreatic and prostate tumours.
What makes industrially processed meats such as canned and cured ones even more unhealthy is the presence of salt and preservatives used to increase their shelf-life.
The WHO reached this conclusion in response to information provided by the International Agency for Research on Cancer (IARC), the leading international institution on the study of carcinogenic agents which, after analysing 800 epidemiologic studies concerning the link between red meat consumption and the manifestation of intestinal cancer, decided to insert processed meats “transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation” in the list of substances “probably carcinogenic to humans”. The link was also found in relation to stomach cancer.
It’s not news that red and fat meats are dangerous for cardiac health and potentially carcinogenic. However, it’s the first time they are officially added to the list of carcinogenic agents compiled by the leading global health institution.
Siamo anche su WhatsApp. Segui il canale ufficiale LifeGate per restare aggiornata, aggiornato sulle ultime notizie e sulle nostre attività.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
by Jeffrey Y. Campbell, Manager of the Forest and Farm Facility at FAO In the Ecuadorian Amazon, Kichwa farmers grow dozens of products on tiny parcels of land. Their lands hum with biodiversity, yielding nutritious foods that have sustained families for generations. Wandering among fruit and nut trees and crops, these indigenous agroforesters fill their baskets
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?