Processed meats rank alongside smoking as cancer causes – WHO
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lithezebra wrote: »GaleHawkins wrote: »ACA may be used to mold future diet standards in the name of saving money on healthcare services.
Honestly that's my biggest fear.
How are they going to know what you eat?
Evil government magic, of course. Honestly, I think that the most likely course of action would be a tax on food deemed 'unhealthy', kind of like a cigarette tax.
Doesn't California or somewhere already do that? Like on Soda and stuff?0 -
@KnitOrMiss New York City, the infamous Big Gulp tax. Denmark, I believe, implemented a butter tax, which failed miserably, but created a black market. I believe Jimmy Moore discussed it in one of his recent podcasts. Never the less, the tax on 'saturated fats' or some such nonsense is a possibility. Reports like the one we are talking about here, the environmental push to save the planet from cow farts plus sheer greed for more tax revenue may lead to further taxation and regulation. Will the government ever require you to log everything you eat? Doubtful. Will they use taxes and regulations to decrease the supply and raise the cost of meat, cheese and butter? Very very likely.0
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IMO, the main health related concern with our food sources and probably the biggest change over the past 50 years are the preservatives and hormones added to produce and livestock. For example, our oranges and chickens are much larger than even 15 years ago. The reason? they have a greater appeal in packaging, but are these improvements in appearance 'better' for us healthwise?
What is more likely the source of cancer producing agents are all the man-made fertilizers, pesticides, nitrates, growth hormones in cattle, dyes, and any chemical added to a meat or produce to enhance taste and appearance, and allow for longer shipping and shelf storage. That's really the ugly secret that isn't discussed.0 -
lithezebra wrote: »GaleHawkins wrote: »ACA may be used to mold future diet standards in the name of saving money on healthcare services.
Honestly that's my biggest fear.
How are they going to know what you eat?
Insurance questionnaires about what you eat. Maybe a fridge/pantry inspection in order to be eligible.
It sounds bizarre, but some companies already do giant physical workups, complete with blood draws, with people that come to your home to do the test (so it's not like you can get a physical from your doctor or whatever), so I wouldn't put it past them to add an inspection to the list.0 -
Dragonwolf wrote: »lithezebra wrote: »GaleHawkins wrote: »ACA may be used to mold future diet standards in the name of saving money on healthcare services.
Honestly that's my biggest fear.
How are they going to know what you eat?
Insurance questionnaires about what you eat. Maybe a fridge/pantry inspection in order to be eligible.
It sounds bizarre, but some companies already do giant physical workups, complete with blood draws, with people that come to your home to do the test (so it's not like you can get a physical from your doctor or whatever), so I wouldn't put it past them to add an inspection to the list.
Going through people's refrigerators and pantries would be a nightmare. Just drawing blood is easy. I suppose they could add a hoarding tax if your fridge is too cluttered.0 -
That would be hilarious if they did that, because they would have to check expiry dates... I have ancient cornbread mixes I just haven't thrown away yet, and my fiance is a carbivore, so I still have carby junk in with my yummy fats! LOL0
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lol, could you imagine the look on an inspector's face when they saw my pantry (empty if you count just my foods) and fridge (only piles of red meat just looking at my shelf)? And the fact that I average over 32 ounces of red meat a day, unless I've had eggs with half a pound of bacon?
I wouldn't worry about it, though. These sorts of things tend to be toothless. It's like the "added sugar" recommendation which has been deflected by food companies. Policies that actually encourage people to eat less of one sort of food are very unlikely to pass in our current climate.0 -
Not to sound unsympathetic to cancer victims or survivors, but I had cancer when I was 13 (ovarian, dysgerminoma) and it was a complete "fluke" according to the doctors. I think cancer can hit anyone at anytime and ANYTHING can be bad for your health in excess. I now have UC...seems I'm predestined for health problems. I refuse to stop eating the occasional hot dog or glass of wine. That's not say I am going to completely go crazy! I am doing the keto diet because it seems the best fit for my condition right now (and I would like to lose the 20 lbs I gained on steroids.) I say live life responsibly!0
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SarahKat81 wrote: »Not to sound unsympathetic to cancer victims or survivors, but I had cancer when I was 13 (ovarian, dysgerminoma) and it was a complete "fluke" according to the doctors. I think cancer can hit anyone at anytime and ANYTHING can be bad for your health in excess. I now have UC...seems I'm predestined for health problems. I refuse to stop eating the occasional hot dog or glass of wine. That's not say I am going to completely go crazy! I am doing the keto diet because it seems the best fit for my condition right now (and I would like to lose the 20 lbs I gained on steroids.) I say live life responsibly!
You might be interested in Andrew Scarborough's story and the work he's doing with research doctors -- http://zerocarbzen.com/2015/05/31/healing-brain-cancer-with-a-zero-carb-ketogenic-diet-by-andrew-scarborough/lol, could you imagine the look on an inspector's face when they saw my pantry (empty if you count just my foods) and fridge (only piles of red meat just looking at my shelf)? And the fact that I average over 32 ounces of red meat a day, unless I've had eggs with half a pound of bacon?
I wouldn't worry about it, though. These sorts of things tend to be toothless. It's like the "added sugar" recommendation which has been deflected by food companies. Policies that actually encourage people to eat less of one sort of food are very unlikely to pass in our current climate.
rofl! I'd love to see the inspector's eyes pop out of their head!
But yeah, you're right. Odds are good it won't change much, except maybe the labeling on processed meats.0 -
Actually we are forming 20K to a million or more cancer cells daily. Normally if our immune system is at 100% it will nip the cancer in the bud long before it can get out of control. @SarahKat81 makes a good point about how cancer can strike at any age. Typically it is more likely at 40+ years when our immune system has been hit hard all the years before.
From my research I think the main thing we can do is keep our Vit D level in the 70-90 range while taking K2 daily. The immune system can be helped if our lifestyle does not dump needless garbage on it.
Actually there are many things we can do to achieve better cellular health but it takes time doing non stop research in my case plus $$$.0 -
Interesting. These comments are of the "but I like my carbs" variety that I read elsewhere on MFP. There have been indications for years about processed meats and caramelizing food (meat). If you like "your bacon", don't stop eating it, but consider doing a colonoscopy every 5 years, especially if there were colon cancer occurrences in your family history.0
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walker1world wrote: »This is laying the ground work for government regulations. I find it interesting that the study was totally bias and took nothing else that could be contributing factors.
This is from the same establishment scientists that gave us the current food paridime. Why would we trust any thing they say they got the whole CICO thing wrong. Even with evidence that says they are wrong they still ignore the science and double down on eat less do more is the only way to loose weight.
The study wasn't aimed at "weight loss"0 -
I remember hearing that cancer cells form and die pretty much every day.
Also would like recommendations on what K2 product to get. I try to get good sunshine on my off days but also take some extra D (lol0 -
What about the other K vitamins?0
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@monikker I use the Super K complex below and take it 2x daily because the short 4 hour half life of K2- type 4. Google the subject and read up before you make any decision. I pay $15-$30 per bottle. You should find 30 days of reading. The last order was $17 a bottle.
lifeextension.com/vitamins-supplements/item01834/super-k-with-advanced-k2-complex0 -
Interesting. These comments are of the "but I like my carbs" variety that I read elsewhere on MFP. There have been indications for years about processed meats and caramelizing food (meat). If you like "your bacon", don't stop eating it, but consider doing a colonoscopy every 5 years, especially if there were colon cancer occurrences in your family history.
Agreed! Even if you like your bacon, you might choose to eat less of it.0 -
I remember hearing that cancer cells form and die pretty much every day.
Also would like recommendations on what K2 product to get. I try to get good sunshine on my off days but also take some extra D (lol
I'm a fan of Green Pastures' Fermented Cod Liver Oil and High Vitamin Butter Oil blend. It's got the active forms of Vitamins A, D, and K2 in the right balance to be useful without having to worry too much about overdose on any one of them.What about the other K vitamins?
K1 is the only other known K vitamin and it's in pretty much everything in spades, especially if you eat leafy greens at all (seriously, how often does the 10th item of a top 10 list have nearly 250% the RDV of a vitamin?). K2 is the more rare one, found most abundantly in natto (a nasty fermented soy food; seriously, it doesn't even look appealing), follow by grass fed dairy and beef, then chicken and chicken liver, of the known source (Chris Kresser mentions a few other possible sources, but numbers haven't been measured for them, as I understand it).Interesting. These comments are of the "but I like my carbs" variety that I read elsewhere on MFP. There have been indications for years about processed meats and caramelizing food (meat). If you like "your bacon", don't stop eating it, but consider doing a colonoscopy every 5 years, especially if there were colon cancer occurrences in your family history.
The primary problem with the headline is that the categorization system is all but meaningless. There is exactly one item in either of the "doesn't cause cancer" categories, and everything else is thrown into the other ones. It literally basically says, "yeah, everything may or may not cause cancer, these things have some stronger evidence of being more causative."
It says exactly zero about the actual risk, just that there is risk. It's the equivalent of saying that you have an increased risk of dying if you travel by a car or plane. Well, yeah, you do...technically...but there's zero indication of what that actual risk is. Even saying you're 200% more likely to die doesn't mean anything without the reference number. 200% of 1 in 100,000 is...wait for it...2 in 100,000.
It's a misplaced fear in this situation, because eating processed meat increases your risk of colorectal cancer by a whopping 18%. The rate of colorectal cancer is 42.4 per 100,000 and dropping. So...an 18% increase puts it at 50 per 100,000.
To compare, the breast cancer rate is 1 in 8 for women, and 1 in 1,000 for men. That's right, even men are far more likely to get breast cancer. Prostate cancer's rate is 137.9 per 100,000.
http://www.wired.com/2015/10/who-does-bacon-cause-cancer-sort-of-but-not-really/0 -
I endorse pork belly instead of bacon. Mostly because it blew my mind with the tasty.
Also, that "Nitrite-Free Bacon" has an asterisk. Ever read up on it? "* Except for those nitrites naturally occurring in celery..."
Which, according to one article that I believe someone here linked me to, the process of preserving with celery nitrites actually results in MORE nitrites.
So yeah. Pork Belly. Maybe if we all start asking our butchers for it, it won't be so (*!$&(! hard to find!
Ask for pastured pork while you're at it. I really wish I didn't know what condition our pork pigs are kept in here.![:\](https://community.myfitnesspal.com/en/resources/emoji/confused.png ":\")
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I recently asked my local grocery store about pork belly (Reasor's, for all you Okies out there). They don't keep it on hand, but they offered to order it for me. Haven't had much luck at butcher shops/slaughter houses, as they typically make their own bacon and, thus, use the pork belly themselves. Just a thought for anyone having trouble finding it--those stores that don't butcher whole hogs, but get the loins and such to chop up themselves should be able to order it for you. Of course, able to and willing to are not always the same thing...0
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