Switching out the Svíčková: the potential health and environmental risks of traditional Czech cuisine

Photo: JOtruba, Wikimedia Commons, CC BY 3.0

While delicious, Czech food is heavily reliant on meat and animal products. But as society gains more and more awareness about the health and environmental impacts, more support for restaurants purveying locally sourced or vegetarian options is growing.

We all know Czechs are proud of their cuisine, from goulash to the national dish “svíčková” or sirloin with cream sauce and dumplings. But the traditional Czech diet is based heavily around meat and animal products, posing both health and environmental risks. So what are the implications of eating the traditional Czech fare?

Registered Nutritional Therapist Blanka Judova has noted the health risks associated with traditional Czech food – with the impacts ranging from high blood pressure, to an increased risk of cancer.

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Author: Amelia Mola Schmidt