The Connection Between Processed Meats & Cancer
Eating lots of preserved meats such as salami, bacon, cured ham and hot dogs could increase the risk of cancer by 50 percent, results of a major new study have suggested.
The results suggest that carcinogenic substances related to meat preparation, rather than their inherent fat or cholesterol content, might be responsible for the association, said the study’s lead investigator from the Cancer Research Center at the University of Hawaii in Honolulu.
Processed Meats are absolute POISON as they contain sodium nitrate and loads and loads of processed saturated fats.
Processed meats contain chemical additives that are known to greatly increase the risk of various cancers, including colorectal cancer, breast cancer, prostate cancer, leukemia, brain tumors, pancreatic cancer and many more.
The evidence is that whether you are talking about bacon, ham or pastrami, the safest amount to eat is none at all.
What are processed meats?
Meats that are salted, cured, smoked or preserved with nitrate are considered processed meats. This includes bacon, sausage, ham, hot dogs, salami, luncheon meat and other cured meats.
Processed meat products include:
Bacon
Sausage
Pepperoni
Beef jerky
Deli slices
Hot dogs
Sandwich meat (including those served at restaurants)
Ham Meat “gift” products like Christmas sausages
Meat used in canned soups
Meat used in frozen pizza
Meat used in kid’s lunch products
Meat used in ravioli, spaghetti or Italian pasta products
The reason processed fats contribute to prostate cancer are:
1. Nitrates
Processed meats contain sodium nitrate and sodium nitrites which are proven cancer causers, and absolute poison for the body.
Sodium nitrate is a precursor to highly carcinogenic nitrosamines — potent cancer-causing chemicals that accelerate the formation and growth of cancer cells throughout the body. When consumers eat sodium nitrite in popular meat products, nitrosamines are formed in the body where they promote the growth of various cancers.
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Most preserved meats contain nitrates which are converted into a cancer causing agent, in the body. It is a scientific fact that nitrates when combined with stomach fluid create a powerful carcinogen called nitrosamine.
These carcinogenic compounds have been associated with cancer of the oral cavity, urinary bladder, esophagus, stomach and brain and child leukemia. One study found that children eating more than 12 hot dogs per month have nine times the normal risk of developing childhood leukemia.
This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. There, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc with a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient, and the USDA actually tried to ban this additive in the 1970’s but was vetoed by food manufacturers who complained they had no alternative for preserving packaged meat products.
Sodium nitrite is one of the most dangerous chemicals added to processed meats.
Sodium nitrite and sodium nitrate are two closely related chemicals used for centuries to preserve meat. While nitrate itself is harmless, it is readily converted to nitrite. When nitrite combines with compounds called secondary amines, it forms nitrosamines, extremely powerful cancer-causing chemicals. The chemical reaction occurs most readily at the high temperatures of frying. Nitrite has long been suspected as being a cause of stomach cancer.
When meat containing sodium nitrite is cooked at high temperatures the sodium nitrite causes the production of nitrosamines. Similarly, when meat containing sodium nitrite is eaten and encounters the high pH levels of the stomach nitrosamines are formed.
Nitrates don’t allow the blood to carry enough oxygen, and therefore, results in oxygen deficiency.
Which processed meats contain nitrates?
Just about any processed meat contains sodium nitrite. The next time you’re at the grocery store, go take a look at the ingredients of various meats you find in the meats section like bacon, sausage, hamburger, salami, hot dogs, and even the healthy looking “97% fat free” lunch meats. You’ll find each processed meat contains the cancer causing preservative sodium nitrite.
But regardless of the presence of nitrite or nitrosamines, the high-fat, high-sodium content of most processed meats should be enough to discourage you from choosing them. And don’t cook with bacon drippings.
Sodium nitrite is also found in green leafy vegetables. Here, though, it is thought that certain compounds also found in these vegetables prevent the conversion of sodium nitrite into nitrosamines.
2. Processed saturated fats
processed meats like sausage, specifically pork sausage,are loaded with fat specifically saturated animal fat that is often contaminated with PCBs, heavy metals, pesticide residues and other dangerous substances.
It’s also seasoned with sometimes-suspect spices and chemicals. When it comes to meats, sausage is probably one of the worst offenders. And what’s worse, the European Food Safety Authority recently found that a red food coloring in cheap sausages, called Red 2G, could cause cancer. They’re not sure how much of the dye one can consume before things get critical, but it’s clear that it should be avoided.
Few people are immune to the mouthwatering smell of sizzling bacon. Bacon is, however, one of the highest-fat meats on the planet. Additionally, it’s cured with chemicals that have been linked to increased rates of cancer. More specifically, nitrosamines are to blame. These chemicals have been known to be carcinogenic in high quantities. Unfortunately, all bacon contains some of the preservative compound.
Damage control: Lay off the bacon. Only eat it on special occasions, just a few times a year. It’s really the only way to mitigate the risk of ingesting cancer-causing agents.
Avoid Salami
Salami, and other cured sausage, is probably the worst offender when it comes to meat. It’s loaded with fat and it’s cured with the same chemicals that make bacon carcinogenic. In fact, it can contain even higher doses of nitrosamines than bacon, even though it gets less press than the fatty meats.
3. Monosodium glutamate (MSG)
Monosodium glutamate (MSG) is a second dangerous chemical found in virtually all processed meat products. MSG is a dangerous excitotoxin linked to neurological disorders such as migraine headaches, Alzheimer’s disease, loss of appetite control, obesity and many other serious health conditions. Manufacturers use MSG to add flavor to dead-tasting processed meat products.
As an alternative
Look for nitrite-free processed meats — some of which are frozen, refrigeration reduces the need for nitrites — at some health food and grocery stores.
There are available some natural brands of smoked lox smoked sausage and cold cuts that contain no nitrates. You must read the package label!
If you reside in the USA you can order organic sausage online from Diamond Organics, and organic smoked lox from: Vital Choice.
You MUST read the ingredients list to find the sodium nitrite! Meat product companies do not list this ingredient on the front of the package.
Even ORGANIC meat products and NATURAL meat products can still contain sodium nitrite. So read the labels to be sure, and avoid buying any meat product made with sodium nitrite.
Be especially careful of food for kids! Virtually all packaged food products containing meat and marketed to children contain sodium nitrite! (Read the ingredients to protect your children.)
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