A fascinating recent study suggests that a dietary intake reduced in one single amino acid, methionine, decreases the growth of colorectal tumors and improves their response to anti-cancer treatments. Download the column
It is estimated that by 2050 we will need 50% more food to enable human survival worldwide. This is an enormous challenge because our current model, based on intensive livestock farming, is increasingly being blamed for its devastating effects on the climate and our ecosystem. Is it possible that alternative protein sources which are energy-efficient and produce few pollutants, such as insects, could provide a useful solution? Download the column
A clinical study has shown that people who regularly eat red meats exhibit elevated blood levels of TMAO, a molecule produced by the intestinal bacteria, which is associated with an increase in the risk of cardiovascular events. Download the column
One of the great pleasures of summertime is being able to finally cook outside on the BBQ. It should, however, be borne in mind that cooking meats at high temperatures leads to the formation of carcinogenic substances and that certain very simple precautions allow us to reduce the harmful effects associated with these toxic substances. Download the column
An important study, conducted with over half a million participants, has demonstrated that excessive consumption of red meats and cured meats is associated with an increased risk of premature death by nine different diseases. This adverse effect can, however, be completely abolished by replacing the red meats with poultry or fish. Download the column
Already accused of having harmful effects leading to heart disease, type 2 diabetes and certain types of cancer, these products derived from meat also accelerate the process of aging due to their elevated levels of phosphate, as has been shown by a stunning report performed in Scotland. Download the column
Industrially processed meats (deli meats) are the first class of foods to be included by the World Health Organization in the list of agents proved to be carcinogenic to humans. This is an alarm signal which illustrates the dangers associated with the excessive industrialization of food. Download this column
During cooking, the proteins in meat become chemically linked by sugars to form glycotoxins, a class of molecules which generates significant oxidative stress. According to a recently published study in the prestigious journal PNAS, elevated consumption of these glycotoxins accelerates the loss of cerebral function during aging. Download this column.
Delicatessan meats are popular foods because of their low cost and ease of consumption. Nevertheless, eating these foods can involve a threat to one’s health as consumers of sausage, bacon, smoked meat and ham have a 45% higher risk of early death. Download the column.