April marks a transitional period with fluctuations in temperature and humidity, which can take a toll on our health. Many nutritional experts advise limiting the consumption of chicken and beef during this period to aid the body’s detoxification and immune-boosting efforts.
Beef and other red meats are high in saturated fat, which can elevate blood cholesterol levels, thereby increasing the risk of cardiovascular disease and stroke. The World Health Organization (WHO) also warns that excessive red meat intake may be associated with an increased cancer risk, particularly colorectal cancer.
While chicken is leaner, overconsumption, especially of processed varieties like fried chicken or sausages, can be detrimental to health. The processing can generate carcinogens and heighten the risk of digestive issues.
In April, as our bodies aim to detox after winter and eliminate built-up toxins, reducing red meat and poultry intake lessens the burden on the liver and digestive system, facilitating a smoother detoxification process.
Instead, focus on a diet rich in fruits, vegetables, and fiber-abundant foods to support detoxification, boost overall health, and better adapt to the changing seasons. Listen to your body and make smart food choices for a vibrant and energetic spring.
