Your Meat May Be Wrapped in a Cancer-Causing Chemical

Meat is perhaps the most persecuted of all food group. Over the years, humanitarians have ranted about animal cruelty. Health specialists have pointed to them as a contributing culprit to health problems such as high cholesterol, diseases such as salmonella, and even cancer. However, they have in many ways failed to show validating proof of these claims and meat-lovers everywhere have persisted. For example, here is an article from a couple of years back disputing the claim that meat causes cancer and pointing the finger at a particular researcher who seems bent on proving that meat does in fact cause cancer. However, even though the research does not point to meat causing cancer, new research suggests that a chemical used in the processing of meat may be to blame for a higher risk of cancer.

Now, I love my meat as much as anyone else. I go weak in the knees for great baby back ribs. If I could afford it (both in my wallet and my waist), the only kind of pizza I would order would be the meat-lovers topped with pepperoni, Italian sausage, bacon, ham, beef, and pork. However, my dreams of such meat-drenched decadence may have to go unsatisfied. The World Cancer Research Fund, after concluding an extensive evaluation of thousands of scientific studies on the links between nutrition and cancer has made a very startling conclusion. In accordance with the findings from their heavy research, they have announced that processed meats are hazardous to human health.

So, does that mean that meat is cancerous? Not at all. Consider the centuries during which people have been consuming meat products and by-products without ever contracting cancer. And also remember that this association between meat and cancer exists in processed meats. This suggests that the carcinogenic contaminant exists in the processing procedure, and that suggestion has been validated. Apparently, meat packaging companies learned long ago that the average consumer will be more likely to buy a product if it appears to be fresh, even if it's not. So, in order to give the processed meat a little extra coloring, they utilize a chemical called sodium nitrate. While sodium nitrate itself is not exactly carcinogenic, when introduced into the body and metabolized, it can produce nitrosamines, which are carcinogenic in nature.

So, how can you keep yourself and your loved ones safe? Make a practice to rely on the food label instead of what appears to be the freshest meat. If the label lists sodium nitrate or monosodium glutamate (another dangerous chemical), keep looking because this is not a safe product. Also, plan ahead. If you plan to dine out, decide to avoid processed meats that may be contaminated. There are lots of yummy vegetarian options, or you could go with safer meats, such as chicken or fish. And last but not least, take preventative measures. Yes, processed meat may cause the chemical arrangement of nitrosamines, but other studies have suggested that Vitamin C, especially from fresh fruits, can help in fighting off this cancer-causing chemical from ever being formulated.

How long will you, the consumer, be required to regulate your own dietary safety? Is this type of situation not what our tax dollars are paying the FDA to monitor for us? Apparently not. For decades now the FDA has been making bad decisions based more on the bottom dollar than on your best interest. Do not rely on them to think for you. Be aware, read your labels, make some wise choices, and improve your chances of a long, happy, cancer-free life. Just because meat is not the root of all evil (as many meat-haters would have you believe), does not mean that the meat industry has the end user's best interest in mind. It is your right and responsibility to be an informed consumer.

Sources:
World Cancer Research Fund
WCRF Press Release
Total Health Breakthrough Article