Tout est bon dans le cochon Le gouvernement demande aux industriels de baisser les doses de nitrites dans la charcuterie
28 mars 2023
01
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Le Réseau Atlantico
BEST OF
Best-Of du 2 au 8 novembre
Contenus en rapport avec le mot-clé charcuterie
Mauvaise bouffeCharcutage électoral : les charcutiers (Macron et Castaner) ont été pris la main dans les rillettes
On les savait pas très compétents. Et même pour ça ils ont été nuls.
1 février 2020
A table !Un groupe de chercheurs réhabilite la viande rouge et la charcuterie
S'alimenter avec de la viande rouge n'augmenterait pas les risques de maladies cardiovasculaires et de diabète.
1 octobre 2019
Atlantico Santé Bébé à trois parents : une nouvelle naissance pour une technique controversée ; Asthme : la charcuterie aggraverait les symptômes
Et aussi : Leucémie : deux bébés auraient guéri grâce à l'immunothérapie ; Un embryon chimère homme-cochon créé par des scientifiques ; Le premier organisme semi-synthétique stable.
2 février 2017
Mise en garde Alimentation : l'agence sanitaire recommande aux Français de manger moins de charcuterie
Grâce à un algorithme, l'Anses a identifié quel régime alimentaire permettrait de combler les besoins nutritionnels de 97,5% de la population adulte.
24 janvier 201705
Attention danger !L'inquiétant rapport de l'OMS qui explique pourquoi la consommation de viande rouge est probablement cancérogène pour l’homme
La consommation de jambon, de charcuterie et de saucisses serait cancérogène.
26 octobre 2015
Tout n'est pas bon dans le cochonLa charcuterie cancérogène, la viande rouge "probablement" aussi, selon l'OMS
Selon un rapport de l'Organisation mondiale de la santé, publié ce lundi, la consommation de jambon, de charcuterie et de saucisses est cancérogène.
26 octobre 201507
Atlantico santéEn bref : la charcuterie associée à un risque cardiaque plus élevé ; coupe du monde : l'Actovegin refait parler de lui
Et aussi : Consommer des graisses inutiles grâce au système immunitaire ? ; En bref : parler d'autres langues retarderait le vieillissement cognitif ; Dormir facilite l’apprentissage : on sait pourquoi.
19 juin 2014
Risque de morta...Des scientifiques prouvent que les consommateurs de charcuterie ont plus de chance d'avoir un cancer
Selon un récente étude, les plus gros mangeurs de jambon, saucisses et autres saucissons, sont à 44% plus susceptibles de mourir prématurément que les autres.
7 mars 201309
ProthèsesLe fondateur de PIP
est un ex-charcutier
Un chirurgien plastique parisien témoigne de sa rencontre avec Jean-Claude Mas, et du style très particulier de ce dernier.
23 décembre 201110