The Problem with MeatRed meat, such as beef and lamb, and processed meats such as sausages, burgers, bacon and ham, contain protein, vitamins and minerals. But these meats also contain saturated fats and cholesterol. It’s for this reason that official guidelines now recommend that we limit red and processed meats to just 70g a day, no more than three times a week. To put this into context, three thin slices of meat that you might have with a roast dinner, each around the size of half a slice of bread will weigh around 90g. Eating more than this recommended amount of red and processed meats has been linked with an increased risk of obesity, high cholesterol, high blood pressure, heart disease and type 2 diabetes. Regularly eating red and processed meats is also now considered a health risk in terms of colorectal cancers too, leading the World Health Organisation to classify them as carcinogens. Health scares aside, consuming meat of all types, including poultry, is detrimental to the planet. Animal agriculture contributes more to climate change than even the transport industry. By reducing how much meat you eat, you can considerably reduce your carbon footprint as well as protect your own health.