Barbecued, stir-fried or roasted, there’s no doubt that Aussies love their meat.
Barbecued, stir-fried or roasted, there’s no doubt that Aussies love their meat. Consuming on average nearly 100 kilograms of meat per person per year, Australians are among the top meat consumers worldwide.
But with statistics showing that most Australians suffer from a poor diet, and red meat production adding to greenhouse-gas emissions, finding a balance between taste preferences, environmental protection, and health benefits is becoming critical.
Now, researchers from the University of South Australia can reveal that Aussies can have their health and eat meat too with a new version of the Mediterranean diet adapted for Australian palates.
Incorporating 2-3 serves (250g) of fresh lean pork each week, the Mediterranean-Pork (Med-Pork) diet delivers cognitive benefits, while also catering to Western tastes, and ensuring much lower greenhouse-gas emissions than beef production.
Read more at University of South Australia
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