The dangers of PROCESSED meats.
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Kristhin
Posts: 442 Member
Processed Meats Declared Too Dangerous for Human Consumption
By Mike Adams
The World Cancer Research Fund (WCRF) has just completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the health world with startling bluntness: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives.
Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh. Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them.
A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 50 percent. These are alarming numbers. Note that these cancer risks do not come from eating fresh, non-processed meats. They only appear in people who regularly consume processed meat products containing sodium nitrite.
Sodium nitrite appears predominantly in red meat products (you won’t find it in chicken or fish products). Here’s a short list of food items to check carefully for sodium nitrite and monosodium glutamate (MSG), another dangerous additive:
Beef jerky
Bacon
Sausage
Hot dogs
Sandwich meat
Frozen pizza with meat
Canned soups with meat
Frozen meals with meat
Ravioli and meat pasta foods
Kid’s meals containing red meat
Sandwich meat used at popular restaurants
Nearly all red meats sold at public schools, restaurants, hospitals, hotels and theme parks
If sodium nitrite is so dangerous to humans, why do the FDA and USDA continue to allow this cancer-causing chemical to be used? The answer, of course, is that food industry interests now dominate the actions by U.S. government regulators. The USDA, for example, tried to ban sodium nitrite in the late 1970’s but was overridden by the meat industry. It insisted the chemical was safe and accused the USDA of trying to “ban bacon.” Today, the corporations that dominate American food and agricultural interests hold tremendous influence over the FDA and USDA. Consumers are offered no real protection from dangerous chemicals intentionally added to foods, medicines and personal care products.
You can protect yourself and your family from the dangers of processed meats by following a few simple rules:
Always read ingredient labels.
Don’t buy anything made with sodium nitrite or monosodium glutamate.
Don’t eat red meats served by restaurants, schools, hospitals, hotels or other institutions.
And finally, eat more fresh produce with every meal. There is evidence that natural vitamin C found in citrus fruits and exotic berries (like camu camu) helps prevent the formation of cancer-causing nitrosamines, protecting you from the devastating health effects of sodium nitrite in processed meats. The best defense, of course, is to avoid eating processed meats altogether.
[Ed. Note: Mike Adams
http://www.totalhealthbreakthroughs.com/2007/12/processed-meats-declared-too-dangerous-for-human-consumption/
By Mike Adams
The World Cancer Research Fund (WCRF) has just completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the health world with startling bluntness: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives.
Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh. Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them.
A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 50 percent. These are alarming numbers. Note that these cancer risks do not come from eating fresh, non-processed meats. They only appear in people who regularly consume processed meat products containing sodium nitrite.
Sodium nitrite appears predominantly in red meat products (you won’t find it in chicken or fish products). Here’s a short list of food items to check carefully for sodium nitrite and monosodium glutamate (MSG), another dangerous additive:
Beef jerky
Bacon
Sausage
Hot dogs
Sandwich meat
Frozen pizza with meat
Canned soups with meat
Frozen meals with meat
Ravioli and meat pasta foods
Kid’s meals containing red meat
Sandwich meat used at popular restaurants
Nearly all red meats sold at public schools, restaurants, hospitals, hotels and theme parks
If sodium nitrite is so dangerous to humans, why do the FDA and USDA continue to allow this cancer-causing chemical to be used? The answer, of course, is that food industry interests now dominate the actions by U.S. government regulators. The USDA, for example, tried to ban sodium nitrite in the late 1970’s but was overridden by the meat industry. It insisted the chemical was safe and accused the USDA of trying to “ban bacon.” Today, the corporations that dominate American food and agricultural interests hold tremendous influence over the FDA and USDA. Consumers are offered no real protection from dangerous chemicals intentionally added to foods, medicines and personal care products.
You can protect yourself and your family from the dangers of processed meats by following a few simple rules:
Always read ingredient labels.
Don’t buy anything made with sodium nitrite or monosodium glutamate.
Don’t eat red meats served by restaurants, schools, hospitals, hotels or other institutions.
And finally, eat more fresh produce with every meal. There is evidence that natural vitamin C found in citrus fruits and exotic berries (like camu camu) helps prevent the formation of cancer-causing nitrosamines, protecting you from the devastating health effects of sodium nitrite in processed meats. The best defense, of course, is to avoid eating processed meats altogether.
[Ed. Note: Mike Adams
http://www.totalhealthbreakthroughs.com/2007/12/processed-meats-declared-too-dangerous-for-human-consumption/
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Replies
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A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 50 percent. These are alarming numbers. Note that these cancer risks do not come from eating fresh, non-processed meats. They only appear in people who regularly consume processed meat products containing sodium nitrite.
So if i eat 100g of processed meat i am 100% more likely to get colorectal cancer?0 -
Bump0
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:grumble: Everything causes cancer.
Best to live by the 'Everything in moderation--including moderation" quote!0 -
This is the most ridiculous thing I've ever read.0
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Excellent article. I'm so glad I don't eat meat anymore.
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News flash!
100% of people who breath air die!
100% of people who drink water die!
100% of people who eat lettuce die!
100% of people who drink beer die!0 -
I don't think you're British, otherwise I'd ask if you read the daily mail...
http://www.youtube.com/watch?v=HTu7GLfrmUI 0 -
Oh god...another "zomg xxxx causes cancer1!1!!" thread.
Every food causes cancer. Every drink causes cancer.
There, can we move on now and let the stupid people be scared and end up dying through lack of food, and the rational amongst us can carry on living life just fine.0 -
Tavistock it refers to an increase in mutated cells. The more you eat things which are poisonous to your body the more mutated cells occur in the body. These cells are cancerous and everyone has them. Normally, the body fights these toxic cells and destroys them in order to remain healthy and prevent cancer. When these mutations happen rapidly and consistently though, the chances increase that your body will not be able to fight them all off, therefore resulting in cancer at some point in your life. An increase in production of cancerous cells in the body does not guarantee that you will GET cancer--as I said, the body fights them off and destroys them. But when your body continuously goes through this process, the chances of it turning into full blown cancer are increased.0
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News flash!
100% of people who breath air die!
100% of people who drink water die!
100% of people who eat lettuce die!
100% of people who drink beer die!
Hehe
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Just to clarify, the report, in relation to processed meat actually states 'When meat is preserved by smoking, curing or salting, or by the addition of preservatives, cancer-causing substances (carcinogens) can be formed. These substances can damage cells in the body, leading to the development of cancer.'
I would refer you to the word CAN used several times and it is only in reference to meats that have been preserved in these ways. It always pays to read the original report to check these things out.
While this is pretty shocking stuff to read, it must be noted that the results of these studies can be manipulated, to a certain extent, to get the desired outcome. If they were to release the whole set of data collected and allowed users to view it themselves, using something SPSS to uncover trends etc themselves, then I would be more believing. However, the WCRF obviously has a vested interest in proving that whatever they are studying may cause cancer. Therefore, I would be sceptical for now, until some more studies have been conducted.0 -
This is the most ridiculous thing I've ever read.0
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I'd rather die than stop eating bacon anyway. Dr. Ron Swanson agrees.0
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Thanks0
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Pottenger’s Cats — A Study in Nutrition
by Francis M. Pottenger, Jr., MD
From 1932 to 1942, Dr. Francis Marion Pottenger, Jr. (frequently misspelled Pottinger) conducted an experiment to determine the effects of heat-processed food on cats.
This ten-year cat study was prompted by the high death rate among his laboratory cats undergoing operations to remove their adrenal glands. At that time, there were no chemical procedures to measure the strength of adrenal extract. So, manufacturers used cats. Cats die without their adrenal glands. So, the amount of extract the cats needed to keep them alive allowed the manufacturers to calibrate the strength of their product.
Dr. Pottenger fed his cats a diet of raw milk, cod liver oil and cooked meat scraps, which included liver, tripe, sweetbreads, brains, heart and muscle. This was considered the optimum diet.
Concerned with the cats poor postoperative survival, Dr. Pottenger noticed the cats showed a decrease in their reproductive capacity and many of the kittens born in the laboratory had skeletal deformities and organ malfunctions.
By a quirk of fate, since the number of cats donated by his neighbors in Monrovia, California kept increasing, he couldn’t handle the demand for cooked meat scraps. So, he ordered raw meat scraps from a local meat packing plant, including the viscera, muscle and bone. Always a scientist, Dr. Pottenger fed these raw meat scraps to a segregated group of cats so that he could observe any change. Within a few months, this group appeared healthier, their kittens more vigorous, and they had a higher survival rate after their operations.
The contrast between the two sets of cats was so startling, it prompted Dr. Pottenger to perform a controlled experiment to verify these facts scientifically.
The experiment included 900 cats over four generations and was well documented by Dr. Pottenger. The cats were divided into five groups. All the groups were supplied the same basic minimal diet, but the major portion of the diets were varied. Two of the groups were fed whole foods (raw milk and meat – real foods for cats). The other three groups were given processed foods: pasteurized, evaporated and condensed milk.
All four generations of the raw meat and raw milk groups remained healthy throughout their normal lifespans. The first generation of all three processed food groups developed diseases and illnesses near the end of their lives. The second generation of all three processed food groups developed diseases and illnesses in the middle of their lives. The third generation of all three processed food groups developed diseases and illnesses in the beginning of their lives and many died before six months of age. There was no fourth generation in any of the three processed food groups. Either the third generation parents were sterile or the fourth generation cats died before birth! Remember, all four generations of the raw food groups were healthy throughout their normal lifespans.
As for applying his results to human nutrition, Dr. Pottenger said, “While no attempt will be made to correlate the changes in the animals studied with malformations found in humans, the similarity is so obvious that parallel pictures will suggest themselves.”
Does this give you an understanding of why so many children are now developing cancer? Why there were no fertility clinics 30 years ago?
There is no similar experiment in medical literature. The findings were supervised by Dr. Pottenger along with Dr. Alvin Foord, professor of pathology at the University of Southern California and pathologist at the Huntington Memorial Hospital in Pasadena. These studies met the most rigorous scientific standards of their day.
http://therawfoodsite.com/raw-food/pottengers-cats/
http://www.ifnh.org/Bio Pottenger.htm
http://www.ppnf.org/catalog/ppnf/PottengerResearch.htm0 -
Sigh. Sensationalist headlines.
:huh:0 -
Dang I'm gonna die from cancer than old age....................................oh wait my mom's been eating SPAM since she was a kid and she's 86 now.0
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Tavistock it refers to an increase in mutated cells. The more you eat things which are poisonous to your body the more mutated cells occur in the body. These cells are cancerous and everyone has them. Normally, the body fights these toxic cells and destroys them in order to remain healthy and prevent cancer. When these mutations happen rapidly and consistently though, the chances increase that your body will not be able to fight them all off, therefore resulting in cancer at some point in your life. An increase in production of cancerous cells in the body does not guarantee that you will GET cancer--as I said, the body fights them off and destroys them. But when your body continuously goes through this process, the chances of it turning into full blown cancer are increased.
but it doesnt say that, it says each 50g of meat will increase the chance of cancer by 50%.... which is just wrong...0 -
Dang I'm gonna die from cancer than old age....................................oh wait my mom's been eating SPAM since she was a kid and she's 86 now.
i'm just glad i'm not a cat!0 -
"A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent"
ah but actually looking at the study itself, it relied on self reported data, ad libitum diets and in no way could control for various confounding factors
Nothings U et al. Meat and fat intake as risk factors for pancreatic cancer: the multiethnic cohort study. J Natl Cancer Inst. 2005 Oct 5;97(19):1458-65.
As for the MSG fear mongering
"Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University, says the threat of MSG has been disproved "over and over and over again."
Nestle attributes the persistence of MSG myths to fear-mongering, and our irrational approach to danger"
if MSG is so evil, i hope you don't eat any of the foods below
Free glutamate content of foods (mg per 100g)
roquefort cheese 1280
parmesan cheese 1200
soy sauce 1090
walnuts 658
fresh tomato juice 260
grape juice 258
peas 200
mushrooms 180
broccoli 176
tomatoes 140
mushrooms 140
oysters 137
corn 130
potatoes 102”0
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