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Old 10-27-2015, 11:46 AM   #21
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An oncology doctor was on the morning news yesterday putting things in perspective. He was saying something like if you eat an extra hot dog a day, that would only increase the likelihood by about 1%.

Maybe Joey Chestnut, the hot dog eating champ, should worry but the average Joe, the study is exaggerated.

Time for me to get some bacon for breakfast as I sit (another health hazard ). But I confess, it's not the "good stuff" but turkey bacon for me.
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Old 10-27-2015, 11:50 AM   #22
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Bacon costs so much now that it's priced me out of the market.

And have you priced a lb. of Boars Head cold cuts? I can eat beef tenderloin for about the same price.
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Old 10-27-2015, 11:55 AM   #23
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Since this is "processed meats" I wonder if the bacon I get from the local farmers' market which is not cured is better? I think it tastes much better, has more meat and less fat per pound, though it is a bit pricier than the standard supermarket bacon.


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Old 10-27-2015, 04:04 PM   #24
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And have you priced a lb. of Boars Head cold cuts?
Yes, and yikes! I get the store brand now. I can barely taste the difference (the Boars Head is a slight bit better) but it's not $5+/lb worth of better.

As with so many other things like that I strongly suspect the store brand is made in the same place with the same or nearly same specifications.
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Old 10-27-2015, 04:35 PM   #25
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The news is full of this rubbish today. Just face it, life causes death.
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Old 10-27-2015, 04:43 PM   #26
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I want to know how many deaths are caused by properly administered pharmaceuticals?

And improperly administered pharmaceuticals?

Not the Elvis kind of administration. The kosher kind.
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Old 10-27-2015, 04:45 PM   #27
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Just curious, does anyone know if the cancer causing agents come from the animal, the additives (all those nasty nitrates and such) or the way it is cooked? For example, with bacon, does baking instead of frying reduce the risk? With cold cuts (processed meats), is it the preservatives?
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Old 10-27-2015, 04:47 PM   #28
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I have been sticking with white meat & fish b/c of I have high cholesterol. If avoiding processed meat help fight cancer, I will take that as a bonus.
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Old 10-27-2015, 04:48 PM   #29
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Just curious, does anyone know if the cancer causing agents come from the animal, the additives (all those nasty nitrates and such) or the way it is cooked? For example, with bacon, does baking instead of frying reduce the risk? With cold cuts (processed meats), is it the preservatives?
You probably searched already but FWIW
Quote:
Why Does Processed Meat Increase Cancer Risk?
It’s not yet clear exactly why processed meats increase risk for colorectal cancer. Researchers are currently exploring a few possible mechanisms, including:
  1. Nitrates/Nitrites: These are added to processed meats to preserve color and prevent spoilage. In lab studies, these compounds form cancer-causing compounds, carcinogens.
  2. Smoking: Smoked meats contain PAHs (Polycyclic Aromatic Hydrocarbons), substances that are formed at high-heat and considered carcinogenic.
  3. Cooking at high temperatures: Meats cooked at high temperatures can also contain PAHs and heterocyclic amines (HCAs), which can damage DNA.
  4. Heme iron: The heme iron found in red meat may damage the lining of the colon.
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Old 10-27-2015, 04:51 PM   #30
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Just curious, does anyone know if the cancer causing agents come from the animal, the additives (all those nasty nitrates and such) or the way it is cooked? For example, with bacon, does baking instead of frying reduce the risk? With cold cuts (processed meats), is it the preservatives?
I don't know how they are going to spin this current iteration of "meat is bad" but even back in the 1970s the "science" was that it was the chemicals. Nitrates.

They also talked about "nitrosamines". Chemicals that formed when the meat was cooked. This was a standard answer when talking about grilling, Bar-B-Q'ing , or any high eat method of cooking.
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Old 10-27-2015, 05:43 PM   #31
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Come and Bacon it...err...Take it
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Old 10-27-2015, 05:46 PM   #32
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There was a great quote in the WSJ from someone in the meat industry regarding this report.

I can't remember the exact words, but they were talking about unintended consequences and said something like "when people cut back on a particular food item, they don't usually replace it with broccoli."


The point being that reducing your processed meat consumption might lead you to the supposedly healthier option of "whole grains" and the like. Which has its own set of potential problems.
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Old 10-27-2015, 06:31 PM   #33
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Well, it wouldn't hurt my feelings at all if they stopped selling doughnuts with bacon sprinkles on them. The taste of maple frosting with bacon bits is just wrong. I hate it when I unknowingly get one and bite into it!

Give me maple doughnuts or give me bacon and eggs, but please, don't mix them together!
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Old 10-27-2015, 06:49 PM   #34
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As long as chorizo is ok...
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Old 10-27-2015, 08:11 PM   #35
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Since this is "processed meats" I wonder if the bacon I get from the local farmers' market which is not cured is better? I think it tastes much better, has more meat and less fat per pound, though it is a bit pricier than the standard supermarket bacon. ...
Ummm, what makes you think the local farmer's market bacon is any different, in terms of curing/'processing'? Curing involves using nitrates, that's how it is done. Or is it the so-called 'uncured'? If 'uncured' at the farmer's market is the same as 'uncured' at Trader Joes, then you need to read the fine print. From what I recall, the 'uncured' meat contains some sort of celery seed extract. Guess what happens with the celery seed extact? Combine it with meat, and it forms the same nitrates as are used in traditional curing! But, but, but... it's 'natural'!

Oh, and FWIW, I think the flavor stinks. When I want great bacon, I go to a local butcher that produces/smokes their own, and won an IL State award, and it is awesome.

Here's a link to get you started - I can't make any claims to it's veracity, so search on your own for more:

What Are the Health Benefits of Uncured Bacon? | LIVESTRONG.COM

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Old 10-27-2015, 08:16 PM   #36
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I don't know how they are going to spin this current iteration of "meat is bad" but even back in the 1970s the "science" was that it was the chemicals. Nitrates.



They also talked about "nitrosamines". Chemicals that formed when the meat was cooked. This was a standard answer when talking about grilling, Bar-B-Q'ing , or any high eat method of cooking.

Thank you for writing that to prove I am not losing my mind. I thought we already knew these foods were "cancer causing" for many decades.


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Old 10-27-2015, 09:56 PM   #37
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Since this is "processed meats" I wonder if the bacon I get from the local farmers' market which is not cured is better? I think it tastes much better, has more meat and less fat per pound, though it is a bit pricier than the standard supermarket bacon.


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If nothing is done to it, ie. if it is pork belly and not bacon, it is red meat, but not "processed". However according to the description of the study released, it isn't only nitrates or nitrites that constitute "processed meat", but also salt or any other kind of cure or smoking which is "intended to preserve the meat or enhance flavor". Sliced pork belly is often called side meat in the few mostly ethnic markets where it is found. I have never seen anything called bacon which had no cure.

One thing I find hard to believe about the supposed dangers of cured meat is that humans have been eating cured meat and fish for at least hundreds of years, and plenty of them lived to old ages with no or very little medical care.

Ha
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Old 10-27-2015, 10:28 PM   #38
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If nothing is done to it, ie. if it is pork belly and not bacon, it is red meat, but not "processed". However according to the description of the study released, it isn't only nitrates or nitrites that constitute "processed meat", but also salt or any other kind of cure or smoking which is "intended to preserve the meat or enhance flavor". Sliced pork belly is often called side meat in the few mostly ethnic markets where it is found. I have never seen anything called bacon which had no cure.

One thing I find hard to believe about the supposed dangers of cured meat is that humans have been eating cured meat and fish for at least hundreds of years, and plenty of them lived to old ages with no or very little medical care.

Ha
Further in subsistence farming, after the fall slaughtering season, cured meat was what you mostly had, i.e hams sausage,bacon... (Most animal slaughter happend then to reduce the feed needed to get the herds thru the winter).
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Old 10-27-2015, 11:07 PM   #39
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The news is full of this rubbish today. Just face it, life causes death.

+1


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Old 10-28-2015, 05:37 AM   #40
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Bacon is OK. I'm more of a sausage patty guy myself. I don't go out of the way to buy bacon in the grocery store or order it in a restaurant but I'll eat it if it is offered. Now a hot dog with sauerkraut and spicy mustard at Costco is something I look forward to when shopping there.

Cheers!
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