Oct07
EP288: Clearing up the Major Meat Misconceptions with Dr. Frédéric Leroy
IN THIS EPISODE
Red meat is one of the most controversial foods in our modern-day diet.
On one hand - it’s a food we’ve been consuming for millions of years that provides some of our most valuable nutrients.
Yet, according to the 2019 Global Burden of Disease report, there is no safe level of red meat consumption.
To help you wade through the controversies and find the truth we have food scientist and scientific advisor, Dr. Frédéric Leroy on the podcast this week!
Dr. Leroy has been instrumental in ensuring the science around red meat and animal products is accurately represented in publications like the Global Burden of Disease, and has some surprising updates about the legitimacy of its claims.
If you’re confused about whether animal products and processed meats are healthful or harmful - you do not want to miss this show!
Here are some of the highlights….
- Why Kellogg’s cereal and fake meats were created
- Why The Global Burden of Disease is flawed
- The problem with red meat research
- The difference between plant and animal protein
- The population who may want to avoid too much red meat
- Are processed meats dangerous?
- The most dangerous processed foods
- The difference between meats fermented and processed meats
- Does meat cause cancer?
- The important difference between hazard and risk
- Are vegetable oils toxic?
- And much more!
Please tune in and share this important message with everyone you think may benefit.
VALUABLE RESOURCES
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Animal Source Foods in Ethical, Sustainable, and Healthy Diets
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BIO
Frédéric Leroy graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Free University of Brussels in Belgium (2002), where he now holds a professorship in food science and (bio)technology. His research deals with food processing, nutrition, human and animal health, and interdisciplinary food studies. He is a member of academic non-profit societies, i.e., the Belgian Association of Meat Science and Technology (BAMST, president), Belgian Society for Food Microbiology (BSFM, president), and Belgian Nutrition Society (BNS). On a non-remunerated basis, he also serves on the Scientific Board of the World Farmers' Organization (WFO), the FAO/COAG Sub-Committee on Livestock, and various other scientific advisory boards in the domain of food and agriculture.
THANKS FOR LISTENING!
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