You probably searched already but FWIWJust 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?
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.
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?
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. ...
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.
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.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.
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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
The news is full of this rubbish today. Just face it, life causes death.
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'!
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!
Totally agree! And please get rid of those chocolate/bacon concoctions!
Silver Palm's - MenusSILVER PALM'S THREE LITTLE PIGGY SANDWICH DOUBLE SMOKED HAM, PORK TENDERLOIN, BACON, GRUYERE CHEESE & A FRIED EGG ON A BRIOCHE BUN $13.95
As it happens, I just got back from the store where I bought two pounds of the thick-sliced bacon I like (8-9 slices per pound). That will last the two of us about 10 days.
We always steer clear of that cancer-giving bacon and always reach for the bacon with the "non-carcinogenic" label.