Thursday morning, on Patrick Lagacé’s show, Frédéric Labelle discusses the use of artificial intelligence (AI) to generate cooking menus, an increasingly popular practice.
He mentions a friend’s personal experience during the holiday season and the relative effectiveness of AI in providing economical meals based on his budget.
During this column, urban nutritionist Bernard Lavallée highlights the advantages, but also the risks of deviations linked to the use of AI for personalized menus, particularly in terms of health and nutrition.
He also warns against the rigidity of food plans generated by AI.
Tech
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