Processed Meats Too Dangerous for Human Consumption

Processed Meats Too Dangerous for Human Consumption

SOURCE :ANTIGMOFOODS.COM

The World Cancer Research Fund (WCRF) has completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer.

Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives.

1.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.

2 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.

3 Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 21 percent.

4 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.5 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:

1. Always read ingredient labels.
2. Don’t buy anything made with sodium nitrite or monosodium glutamate.
3. Don’t eat processed 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 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.

Is Pringles Having Potato Content ? Why Is It A Cancer Causing Can?

Cancer in a Can: The Shocking True Story of how Pringles are Made

By Dr.Mercola

SOURCE : Mercola.com

To understand the nature of Pringles and other stackable chips, forget the notion that they come from actual potatoes in any recognizable way. The Pringles Company (in an effort to avoid taxes levied against “luxury foods” like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips. So if they’re not made of potatoes, what are they exactly? The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape.
This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine.

How is it processed and packed?

According to io9: “The chips move forward on a conveyor belt until they’re pressed onto molds, which give them the curve that makes them fit into one another. Those molds move through boiling oil … Then they’re blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack. From then on, it’s into the cans … and off towards the innocent mouths of the consumers.”

Why can Potato chips be  toxic when heated in high temperatures?

One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing. Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. Hence, it can be found in:

1. Potatoes: chips, French fries and other roasted or fried potato foods
2. Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
3. Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee

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Soy Lecithin: How It Negatively Affects Your Health And Why You Need To Avoid It

What is soy lecithin? Why is it used as an ingredient in our food?

Soy Lecithin has been lingering around our food supply for over a century. It is an ingredient in literally hundreds of processed foods, and also sold as an over the counter health food supplement. Scientists claim it benefits our cardiovascular health, metabolism, memory, cognitive function, liver function, and even physical and athletic performance. However, most people don’t realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.

Image taken from multivitaminguide.org

Lecithin is an emulsifying substance that is found in the cells of all living organisms. Until it was recovered from the waste products of soybean processing in the 1930s, eggs were the primary source of commercial lecithin. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids.

How is it produced?

Soybean lecithin comes from sludge left after crude soy oil goes through a “degumming” process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish-brown. The hexane extraction process commonly used in soybean oil manufacture today yields less lecithin than the older ethanol-benzol process, but produces a more marketable lecithin with better color, reduced odor and less bitter flavor.

Image taken from realfarmacy.com

One of the biggest problems associated with soy lecithin comes from the origin of the soy itself. The majority of soy sources in the world are now genetically modified (GM). Researchers have clearly identified GM foods as a threat to the environment, pollution of soils and a long-term threat to human health with links to of the world with unnatural genetic material that may have unknown long-term consequences with links to decreased fertility, immunological alterations in the gut and the exacerbation and creation of allergies.

Genetically engineered soy contains high concentrations of plant toxicants. The presence of high levels of toxicants in the GM soy represent thousands of plant biochemicals many of which have been shown to have toxic effects on animals.

Image taken from 100daysofrealfood.com

Unfermented Soy Sources and Health Consequences

The manufacture of soy lecithin is also typically confined to unfermented sources because it is quicker and cheaper to make. Unfermented soy products are rich in enzyme inhibitors. Enzymes such as amylase lipase and protease are secreted into the digestive tract to help break down food and free nutrients for assimilation into the body. The high content of enzyme inhibitors in unfermented soybeans interferes with this process and makes carbohydrates and proteins from soybeans impossible to completely digest.

Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.

It is now widely recognized that the only soy fit for human consumption is fermented soy.

SOURCE : PREVENT DISEASE.COM

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