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https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages
Worrying given eg Liam Fox's enthusiasm for a trade deal with the US inevitably dropping food standards in the process. Salient given the enthusiasm expressed by some on here for all things porcine.
Having just undertaken a vast shift in my diet due to health reasons, this strikes a massive chord with me. Very frightening.
Could the powers at be not be liable for not labelling the food as cancer causing similar to the tobacco industry?
It’s even more delicious when you’ve had half your bowl removed as well.
It’s even more delicious when you’ve had half your bowl removed as well.
Good luck getting half of mine off me.
The TL;DR version of the article is that cheap bacon is bad for you but sausages, parma harm and organic, nitrite free artisinal hand crafted bacon is good for you.
A bad time to be poor and like bacon it seems.
Thanks for that, Bill. Very good article. Some of yer actual investigative journalism.
The TL;DR version of the article is that cheap bacon is bad for you but sausages, parma harm and organic, nitrite free artisinal hand crafted bacon is good for you.
Yup shock horror processed food is shit and bad for your Health.
My job is to collect pieces of tumour from colons removed from cancer patients.
I eat less bacon than I used to
Are you Hannibal?
Worrying given eg Liam Fox’s enthusiasm for a trade deal with the US inevitably dropping food standards in the process. Salient given the enthusiasm expressed by some on here for all things porcine.
You may want to look at the EU's take on the use of nitrites and nitrates in food. Not exactly safe guarding the population.
https://www.efsa.europa.eu/en/press/news/170615-0
Reading that its was the British Bacon industry that fought back against a possible EU nitrates ban
Maybe after Brexit teh MEPs they can get their way, ironically UK bacon would have to follow suit if it was to be exported
Yup shock horror processed food is shit and bad for your Health.
You've some how managed to reduce the article down to something tasteless and watery.
My job is to collect pieces of tumour from colons removed from cancer patients.
I eat less bacon than I used to
You're telling us that stuff is tastier than 🥓?
credit where it's due:
Drac Subscriber
Are you Hannibal?
<applauds>
The TL;DR version of the article is that cheap bacon is bad for you but sausages, parma harm and organic, nitrite free artisinal hand crafted bacon is good for you.
I read it that sausages and other nitrate-free processed pork products might be considered on par with red meat.
Good news for me anyway, never been a massive bacon fan and got sausage stew for my tea.
I'm about to eat a haggis.
Maybe after Brexit teh MEPs they can get their way, ironically UK bacon would have to follow suit if it was to be exported
Only the exported stuff. Here in the UK we could still have the carcinogenic stuff. Note in the article "processed meat was now in a group of 120 proven carcinogens, alongside alcohol, asbestos and tobacco". Well I'm not giving up alcohol either.
Also "The WHO advised that consuming 50g of processed meat a day – equivalent to just a couple of rashers of bacon or one hotdog – would raise the risk of getting bowel cancer by 18% over a lifetime". I don't eat anything like that amount of bacon even though I love the stuff. Mind you I might have one rasher less with my fry up and one sausage more.
interesting
https://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon/
When it comes to food, vegetables are the primary source of nitrites. On average, about 93% of nitrites we get from food come from vegetables. It may shock you to learn that one serving of arugula, two servings of butter lettuce, and four servings of celery or beets all have more nitrite than 467 hot dogs. (2) And your own saliva has more nitrites than all of them! So before you eliminate cured meats from your diet, you might want to address your celery intake. And try not to swallow so frequently.
It’s important to understand that neither nitrate nor nitrite accumulate in body. Ingested nitrate from food is converted into nitrite when it contacts our saliva, and of the nitrate we eat, 25% is converted into salivary nitrite, 20% converted into nitrite, and the rest is excreted in the urine within 5 hours of ingestion. (3) Any nitrate that is absorbed has a very short half-life, disappearing from our blood in under five minutes.
WHO advised that consuming 50g of processed meat a day – equivalent to just a couple of rashers of bacon or one hotdog – would raise the risk of getting bowel cancer by 18% over a lifetime”.
<span style="font-size: 0.8rem;">Cancer Research UK has terrific statistics on all types of cancer. I’ve just looked at the UK. They do have data for other countries if you want to do your own rummage. The incident rate for all people in the UK, age-standardised (you pretty much won’t see bowel cancer before the age of 50 – look at the age data), in 2011 was </span>47 per 100,000 people<span style="font-size: 0.8rem;">.</span>
47 per 100,000 people.
You would need to know 2,128 people, including enough older people, to know 1 person who developed bowel cancer in the UK in 2011.
Now – let’s do that relative vs. absolute risk thing.
Assuming that everything the WHO did had been perfect and that there really was an 18% relative difference between those having 50g of processed meat a day and those not (and assuming that nothing else was impacting this), the absolute risk would be 51 people per 100,000 vs. 43 people per 100,000
From the linked article
After all, nitrate is naturally present in many green vegetables, including celery and spinach, something that bacon manufacturers often jubilantly point out. As one British bacon-maker told me, “There’s nitrate in lettuce and no one is telling us not to eat that!”
But something different happens when nitrates are used in meat processing. When nitrates interact with certain components in red meat (haem iron, amines and amides), they form N-nitroso compounds, which cause cancer.
I agree with you regarding the statistical increased risk however. My bacon consumption is nothing like those pictured ogling the "half a cured pig" sandwich in the diner.
Yeah, but is a life without Bacon really living?
Yeah, but is a life without Bacon really living?
Only if you supplement with sufficient amounts of steak.
But something different happens when nitrates are used in meat processing. When nitrates interact with certain components in red meat (haem iron, amines and amides), they form N-nitroso compounds, which cause cancer.
Out of context and straw man i know but
I wonder how quick that interaction is... My cured meat consumption is probably 1.5 rashers of bacon a month. My (near simultaneous) consumption of red meat and said veggies (& certainly saliva if tricky disco's article is accurate) is however probably in the order of 2 or 3 times a week. Which is the greater risk, steak and spinach or a bacon sandwich.
Yeah, but is a life without Bacon really living?
Not being funny, but you must have a pretty shit life to think like that.
How dare somebody question the holy bacon!
Not being funny, but you must have a pretty shit life to think like that.
Almost as shit as a life where everything is completely literal.
A friend shared this with me earlier. I have resolved to start curing my own bacon (the old school artisanal way). I like bacon a lot.
I've cured ham before but using nitrates, so I'll see if I can do it the other way too - all about finding a dry cool space for it to hang...
Bloody STW.
