He is wrong to say Eating Ham = Cancer.
all the linked studies show that there is a small increase in the risk of cancer if the quantity and frequency of eating processed meats goes above the safe levels mentioned in the articles..
To quote the Wiki entry referred to in full
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.
So 3.3% of people who died could have been made immortal if they had eaten less ham?
I'm sure you could read it that way.
Me, I probably don't.
It depends how badly you need to justify eating processed meat to yourself I guess?
I don't need to justify anything to myself .. I follow a diet that is beneficial to my blood glucose levels and as a by product results in weight loss. As I believe do you? They may be different but so long as they both work that's fine. We will all die of something.. Hopefully mine will be a chemical ingested in a nice Swiss bedroom..unless the bacon gets me first!
Walking down the street in London carries a higher risk of cancer from nitrites/nitrates due to car exhausts. Which poison do you prefer? Which poison can you avoid? We can all choose, but in the end it is all due to modern way of life. Something will get us in the end.He is wrong to say Eating Ham = Cancer.
all the linked studies show that there is a small increase in the risk of cancer if the quantity and frequency of eating processed meats goes above the safe levels mentioned in the articles..
So, @serenity648
gonna cough up your source of nitrate free ham and bacon?
I had a bash at making my own bacon, just before Xmas. The recipe said it would be fab, and it looked very promising and easy (and absolutely nitrate free).
But I think I over-cured it, and am now using it from the freezer in v small quantities in cooking so that it isn't overpowering. However, those small quantities are seriously LUSH
Used this recipe:
I have put the link to the nitrite free stuff in my previous post : )
Salivating as we speak. I will definitely be ordering a pork leg and bacon. Thanks for the link.I think, if i avoid all food that may adversely affect my health, i will die of starvation long before i die of anything else. So I will take the risk on a bit of ham and bacon, and concentrate on ditching the carbs, the ones and amounts which i know adversely affect my blood sugars and will definitely harm me.
https://www.graigfarm.co.uk/organic-produce-c1/pork-c4/graig-farm-organic-nitrate-free-bacon-p1040
they do lovely bacon, a little goes a long way. and sometimes they do nitiate-free hams too, but you put your name down for some, and when they make a batch, they let you know when its ready.
This has now gone way off thread. The simple question by @serenity648 was "Is ham bad for me".
The problem with food is that once you harvest it or cull it, it begins to detriorate quite rapidly. So traditionally, mankind has had to devise ways of preserving it so it can last longer and we can survive winter without starving.
So we have curing, smoking, glazing, pickling, marinading, salting to name a few. The problem with these trad methods is that they are labour intensive, slow and tedious, low throughput processes. This made the resulting products expensive so that only the well off could access them. In the search for more egalitarian solutions, manufacturers and scientists worked to improve and automate these processes so all could have a chance to benefit.
First came the amphora, then the ceramic pot, then the glass bottle/kilner jar, then the tin can, now the vacuum pack. In time we got refrigeration and chilling. But people still want the old fashioned products like sausages, ham, kippers etc.
So scientists went back to the drawing board and refined the processes so that mass production is possible. Spray on this, inject that etc. All in the name of providing things that 'taste good' and can be displayed on the shelf for a reasonable time. Our supermarkets would look very different without this move to preserve food.
But as pointed out there is a price to pay for this convenience. So we need to choose - do we want food that lasts more than a day but has a small chance of giving us cancer, or will we accept high wastage and increased risk of botulism/salmonella/listeria/campylobacter/ clostridium and many more sources of food poisoning.
Considering we tend to live longer than our forebears, and thus live to an age where cancer is more likely anyway, then surely we are better off?
Nope. The answer is: possibly, depending on consumption, so weigh up the risks and decide for yourself.The answer was 'yes', but we're working it round to a 'no'
Nitrate/nitrite addition is hardly for flavour. It is a known preservative used since time gone bye. What do you think Pharaoh's were preserved in?But ham, and bacon, will now go off as quickly as 'uncured' food.
It needs to be sealed in a preservative gas, and refrigerated.
It's no longer the preserving process, it's mere chemical flavour.
'Ham' in it's plastic packet has the same shelf life as uncured 'chicken'
Nope. The answer is: possibly, depending on consumption, so weigh up the risks and decide for yourself.
The answer to Will it give me Cancer is: see above sentence.
Nitrate/nitrite addition is hardly for flavour. It is a known preservative used since time gone bye. What do you think Pharaoh's were preserved in?
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