All those sausages, hotdogs, ham and salami can spice up your diet. Do they also increase the risk of cancer and Alzheimer’s?
Meat, under the right circumstances, is good for you. It is one of the best sources of protein, high in nutrients such as iodine, iron and zinc, and packed with B vitamins that can be difficult to get from a vegan diet. Even saturated fat has had its reputation rehabbed over recent years, with a meta-review of studies finding no association between the animal byproduct and heart disease or stroke. Enjoy grass-fed, free-range meat occasionally, and you are probably doing yourself more good than harm.
But what about processed meat such as succulent sausages, flavourful frankfurters and moreish mortadella? It is the stuff that spices up any carnivorous diet, but meat that has been cured, canned or otherwise smashed into a more palatable shape gets a much rougher ride from the medical establishment than slabs of unvarnished steak. But is it all created equal? And how much can you get away with?
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