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.
Reposted from : totalhealthbreakthroughs.com
Reposted from : totalhealthbreakthroughs.com