Ham

Have a read of

https://authoritynutrition.com/why-processed-meat-is-bad/

The web site has been quoted by a few on here previously.

I didn't think all ham is processed, as in all kinds of junk added. If you go for the honey roast sliced ham for instance, instead of the uniformly cut sliced and reconstituted packs, or fresh sliced from the deli counter is that not OK?

plantagenet said:

I didn't think all ham is processed, as in all kinds of junk added. If you go for the honey roast sliced ham for instance, instead of the uniformly cut sliced and reconstituted packs, or fresh sliced from the deli counter is that not OK?

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It's all an industrial process, all churned out of the same machine, just presented differently, in it's not pre cut and wrapped in plastic.

Well I eat Tongue, and Yorkshire ham or ham on the bone from Aldi Asda or lidl and they do not affect my BG readings at all. In moderation probably 1 slice a meal. Enjoy

On TV Food Unwrapped a few nights ago they investigated this and it seems that its only highly processed meats that have been subjected to nitrates are the problem. Mostly things like frankfurters and the cheaper bacon (- you know the stuff that oozes white gunge when you fry it) are the 'bad' ones. You would need to eat an awful lot to get cancer, your local butcher is the safest source but supermarket meat is fine in (ie not for every meal) normal amounts. I'm a coeliac too so sandwiches are difficult - sounds a good idea - I might try with sliced deli beef and chicken.

SunnyExpat said:

It's all an industrial process, all churned out of the same machine, just presented differently, in it's not pre cut and wrapped in plastic.

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Here's what has been posted on Wikipedia: https://en.wikipedia.org/wiki/Ham

Here's a typical video of processed meat production.

Interesting terms such as 'brine', which isn't good old salt and water, but a concoction of chemicals and preservatives. And the way the meat is no longer meat, but 'primals'

Even the ones on the bone go through a very similar process, same chemical injection, just not the same masher.

Here's for the one the bone, injected with 'other ingredients'
This is a very high end ham, actually smoked with hickory, most are a chemical dip/spray,

And the local butcher uses the same 'brine' - it's an industrial compound that is now made to conform to directive 2006/52/EC governing the use of nitrites and nitrates in meat products.

Compliance guidelines are here, and many manufacturers have successfully lobbied for exceptions.
http://www.food.gov.uk/sites/defaul...itives-legislation-guidance-to-compliance.pdf

A link to a manufacturer of 'brine', who makes no issue of encouraging the local butcher to sell his product (made with the same chemicals as the big factory foods) to take advantage of the customer perceptions.

'The superior perceived quality of 'home' cured products is widely identified by consumers and provides the butcher with a competitive advantage'

http://www.lucas-ingredients.co.uk/cures.htm

plantagenet said:

Here's what has been posted on Wikipedia: https://en.wikipedia.org/wiki/Ham

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'A meta-analysis study has shown a statistically relevant correlation between processed meat consumption and the risk of pancreatic cancer, with an increase in consumption of 50 grams (1.8 oz) per day leading to a 19% increase in risk.[27]'

I don't like the sound of that bit.

I also note the key word "perceived" subtly inserted there. Rather more than suggests that quality is only a perception and not a fact. Hmm! Food for thought indeed. @serenity648 Is ham now firmly off the menu?

serenity648 said:

So thats an increased 19% of the risk of 1 in every 73 men, and 1 in 74 women. about a 1.2% risk then. And obesity is a much higher risk. So I think i will continue eating good ham in moderation. My bacon I buy is dry cured from the local butcher, and i dont have ham and bacon daily, and dont each lamb or beef as a rule either, so I will proceed with caution, focusing on my weight loss and blood sugars for now.

thanks for the info : )

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Er, no.

And dry cure uses pretty much the same mix of chemicals.

To quote the Wiki entry referred to in full

'As a processed meat, there has been concern over the health effects of ham consumption.[26] A meta-analysis study has shown a statistically relevant correlation between processed meat consumption and the risk of pancreatic cancer, with an increase in consumption of 50 grams (1.8 oz) per day leading to a 19% increase in risk.[27]

This supported earlier studies, including the 2007 study Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective, by the World Cancer Research Fund and the American Institute for Cancer Research,[28] which reviewed more than 7,000 studies published worldwide.[29] Among the recommendations was that, except for very rare occasions, people should avoid eating ham or other processed meats – cured, smoked, salted or chemically preserved meat products such as bacon, hot dogs, sausage,[30] salami,[31] and pastrami. The report states that once an individual reaches the 510 grams (18 oz) weekly limit for red meat, every 48 grams (1.7 oz) of processed meat consumed a day increases cancer risk by 21%.[29]

A European cohort study also positively correlated processed meat consumption with higher all-cause mortality, with an estimation that 3.3% of the deaths amongst participants could have been prevented by consuming less than 20 grams (0.71 oz) of processed meat per day.[clarify][32]'

Your brother seems to be right.

serenity648 said:

My brother is not right.

Eating red and processed foods a lot may increase my risk of getting some cancers. But so may a lot of other things. And i am now reassured that, given the frequency and quantity i do eat, I am eating safe quantities.

I have also found, today, a source of organic nitrite (nitrate?) free ham and bacon

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He's right, but I have the feeling you had decided he wasn't before you asked?
However, as you say, if may not affect you.