In this episode, we're joined by Audrey Lawson-Sanchez (Executive Director of Balanced.org) to talk about the health and environmental risks of processed meats, why they're still so common on school and hospital menus, and how to start making simple, satisfying swaps. From evidence-based insights to easy plant-based alternatives, we cover everything from Beyond sausages and tempeh bacon to jackfruit, carrot hot dogs.
Resources
Gonzalez et al., Food Research International (Review on meat and cancer)
Zang et al., British Journal of Nutrition (2023) – Processed meat and chronic disease
NCI et al., International Journal of Environmental Research and Public Health – Processed meat and depression
Jack & Annie’s – Jackfruit-based meat alternatives
