Sausage : Fried , Tied and Vilified

 April is Bowel Cancer Awareness Month in the UK.  Foods processed with a bunch of chemicals are generally bad news. But they  need to make it clear , is it the sausage itself, the fat/protein/iron  or is it the chemicals? If one could get sausage without the nitrites and smoke flavoring, etc., would it make a difference? That needs to be explored, as does the possibility of eating other foods, say high in antioxidants, would that cancel out some of the sausage-damage, or not have any effect? This is a UK article, not sure if folks in England consume quite a lot of this, out here in San Francisco they don’t, but probably more in protest of the pigs/cows  suffering from social injustice, exclusion and inequity.

Full article:

http://www.dailymail.co.uk/pages/live/articles/health/healthmain.html?in_article_id=550729&in_page_id=1766&ito=1490

Why eating just one sausage a day raises your cancer risk by 20 per cent

World Cancer Research Fund warned.

Professor Martin Wiseman, the charity’s medical and scientific adviser, said: “We are more sure now than ever before that eating processed meat increases your risk of bowel cancer and this is why WCRF recommends that people avoid eating it.

Processed meats – those preserved by smoking, salting and any other method apart from freezing – include bacon, ham, pastrami, salami and hot dogs.

Sausages, hamburgers and mince fall into the bracket if they have been preserved with salt or chemical additives.

http://www.bowelcanceruk.org.uk/

Processed meats may also trigger cancer in the prostate, lung, stomach and oesophagus.

The analysis, published last November, also found that red meat raises the risk of the disease, but to a lesser extent.

Both types of meat can be high in fat and iron, both of which are linked to cancer.

However, processing raises levels of cancer-causing chemicals called N-nitroso compounds, making bacon, sausages and the like more deadly.

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