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10-27-2015, 10:46 AM
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#21
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2008
Posts: 13,141
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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.
__________________
Have you ever seen a headstone with these words
"If only I had spent more time at work" ... from "Busy Man" sung by Billy Ray Cyrus
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10-27-2015, 10:50 AM
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#22
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Dec 2014
Location: Huntsville, AL/Helen, GA
Posts: 6,002
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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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10-27-2015, 10:55 AM
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#23
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Full time employment: Posting here.
Join Date: Sep 2014
Posts: 645
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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.
Have the day you deserve, and let Karma sort it out.
Sent from my iPad using Early Retirement Forum
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10-27-2015, 03:04 PM
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#24
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Moderator
Join Date: Dec 2007
Location: Eastern WV Panhandle
Posts: 25,340
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Quote:
Originally Posted by Bamaman
And have you priced a lb. of Boars Head cold cuts?
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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.
__________________
When I was a kid I wanted to be older. This is not what I expected.
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10-27-2015, 03:35 PM
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#25
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Thinks s/he gets paid by the post
Join Date: Feb 2010
Location: Cavalier
Posts: 2,317
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The news is full of this rubbish today. Just face it, life causes death.
__________________
"Don't take life so serious, son. It ain't nohow permanent." Pogo Possum (Walt Kelly)
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10-27-2015, 03:43 PM
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#26
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Thinks s/he gets paid by the post
Join Date: Apr 2005
Location: Midwest
Posts: 2,968
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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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10-27-2015, 03:45 PM
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#27
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Administrator
Join Date: Jan 2008
Location: Chicagoland
Posts: 40,699
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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?
__________________
In economics, things take longer to happen than you think they will, and then they happen faster than you thought they could.”
― Rudiger Dornbusch
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10-27-2015, 03:47 PM
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#28
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Thinks s/he gets paid by the post
Join Date: Nov 2013
Location: Bay Area
Posts: 2,745
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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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10-27-2015, 03:48 PM
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#29
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jan 2008
Location: NC
Posts: 21,296
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Quote:
Originally Posted by MichaelB
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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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:- Nitrates/Nitrites: These are added to processed meats to preserve color and prevent spoilage. In lab studies, these compounds form cancer-causing compounds, carcinogens.
- Smoking: Smoked meats contain PAHs (Polycyclic Aromatic Hydrocarbons), substances that are formed at high-heat and considered carcinogenic.
- Cooking at high temperatures: Meats cooked at high temperatures can also contain PAHs and heterocyclic amines (HCAs), which can damage DNA.
- Heme iron: The heme iron found in red meat may damage the lining of the colon.
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__________________
No one agrees with other people's opinions; they merely agree with their own opinions -- expressed by somebody else. Sydney Tremayne
Retired Jun 2011 at age 57
Target AA: 50% equity funds / 45% bonds / 5% cash
Target WR: Approx 1.5% Approx 20% SI (secure income, SS only)
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10-27-2015, 03:51 PM
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#30
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Thinks s/he gets paid by the post
Join Date: Apr 2005
Location: Midwest
Posts: 2,968
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Quote:
Originally Posted by MichaelB
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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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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10-27-2015, 04:43 PM
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#31
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Recycles dryer sheets
Join Date: Mar 2013
Location: San Antonio
Posts: 143
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Come and Bacon it...err...Take it
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10-27-2015, 04:46 PM
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#32
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Moderator
Join Date: Feb 2010
Location: Flyover country
Posts: 25,343
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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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10-27-2015, 05:31 PM
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#33
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Thinks s/he gets paid by the post
Join Date: Oct 2012
Location: Colorado Mountains
Posts: 3,165
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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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10-27-2015, 05:49 PM
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#34
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Thinks s/he gets paid by the post
Join Date: Oct 2003
Posts: 1,324
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As long as chorizo is ok...
__________________
We are, as I have said, one equation short. – Keynes
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10-27-2015, 07:11 PM
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#35
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Sep 2005
Location: Northern IL
Posts: 26,886
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Quote:
Originally Posted by Taxman59
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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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
-ERD50
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10-27-2015, 07:16 PM
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#36
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2009
Posts: 9,343
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Quote:
Originally Posted by razztazz
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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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.
Sent from my iPad using Tapatalk
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10-27-2015, 08:56 PM
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#37
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Apr 2003
Location: Hooverville
Posts: 22,983
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Quote:
Originally Posted by Taxman59
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.
Have the day you deserve, and let Karma sort it out.
Sent from my iPad using Early Retirement Forum
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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
__________________
"As a general rule, the more dangerous or inappropriate a conversation, the more interesting it is."-Scott Adams
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10-27-2015, 09:28 PM
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#38
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Thinks s/he gets paid by the post
Join Date: Mar 2010
Location: Kerrville,Tx
Posts: 3,361
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Quote:
Originally Posted by haha
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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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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10-27-2015, 10:07 PM
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#39
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Thinks s/he gets paid by the post
Join Date: Feb 2014
Location: South central PA
Posts: 3,485
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Quote:
Originally Posted by Nodak
The news is full of this rubbish today. Just face it, life causes death.
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+1
Sent from my iPhone using Early Retirement Forum
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10-28-2015, 04:37 AM
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#40
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Thinks s/he gets paid by the post
Join Date: Nov 2008
Posts: 3,407
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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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