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Question of the Month

What do you tell your clients about consuming processed meat, red meat?

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Teeth were still being gnashed at press time over the WHO report that processed meat significantly increases the risk of develop- ing cancer and that all types of red meat “probably” increase the risk, too. By now, much of the hoopla has likely subsided. Have your clients asked you about this? What were their concerns, and how did you handle them?

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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