Cured meat causing cancer

[Leshma]

Processed meats rank alongside smoking as cancer causes – WHO

What's the deal here? Substances they use to preserve meat (and vegetables) are considered carcinogenic. There were multiple studies on it without much success proving correlation but now WHO has come out to publicly state it as a fact. This also goes for cured fish.

There are claims that fresh red meat has same carcinogenic properties but that is probably due to same chemicals used in industrial preparation process. Doubt that pig or cow that is bread naturally would cause any of this, but pigs and cows living natural way before they end on the food table is extremely rare these days.

[darmaster]

Hope I get cancer before I meet real real life problems

[Rhekimos]

There's naturally occurring cancer causing elements in everyone's body. Growth and sex hormones. Certain fluids crystallize and become carcinogenic only after the fact.
If you get more of whatever that natural stuff is, from consuming red meat for example, you'll run a higher risk of cancer.

I don't know what in red meat raises the cancer risk, but it doesn't have to be non-natural in origin, like with processed food.

[Xant]

Did you read the article?

“The IARC says you can enjoy your yoga class, but don’t breathe air (class 1 carcinogen), sit near a sun-filled window (class 1), apply aloe vera (class 2B) if you get a sunburn, drink wine or coffee (class 1 and class 2B), or eat grilled food (class 2A). And if you are a hairdresser or do shift work (both class 2A), you should seek a new career.”

Dr Elizabeth Lund – an independent consultant in nutritional and gastrointestinal health, and a former research leader at the Institute of Food Research, who acknowledges she did some work for the meat industry in 2010 – said red meat was linked to about three extra cases of bowel cancer per 100,000 adults in developed countries.

“A much bigger risk factor is obesity and lack of exercise,” she said. “Overall, I feel that eating meat once a day combined with plenty of fruit, vegetables and cereal fibre, plus exercise and weight control, will allow for a low risk of colorectal cancer and a more balanced diet.”


Prof Ian Johnson, emeritus fellow at the Institute of Food Research, also said the effect was small. “It is certainly very inappropriate to suggest that any adverse effect of bacon and sausages on the risk of bowel cancer is comparable to the dangers of tobacco smoke, which is loaded with known chemical carcinogens and increases the risk of lung cancer in cigarette smokers by around twentyfold.”

The North American Meat Institute said defining red meat as a cancer hazard defied common sense.

“It was clear, sitting in the IARC meeting, that many of the panellists were aiming for a specific result despite old, weak, inconsistent, self-reported intake data,” said Betsy Booren, the institute’s vice-president of scientific affairs. “They tortured the data to ensure a specific outcome.

“Red and processed meat are among 940 agents reviewed by the IARC and found to pose some level of theoretical ‘hazard’. Only one substance, a chemical in yoga pants, has been declared by the IARC not to cause cancer.

It's just classic fear-mongering. Everything causes cancer. Living causes death. Don't live.

[Leshma]

But but... its WHO!

I don't know what in red meat raises the cancer risk, but it doesn't have to be non-natural in origin, like with processed food.

They are mostly blaming curing salt and salt in general. Curing salt is kitchen salt or sodium chloride (NaCl) mixed with sodium nitrite (NaNO₂). But researchers claim that even ordinary kitchen salt is dangerous. Think it has something to with the way salt interacts with living cells. Ever wondered how it can preserve meat for years? That's because it kill cells or makes them inactive by taking water out of them (not exactly taking but process known as osmosis occurs when there is salt outside cell walls). But I sure ain't a chemist so take this with grain of salt

What neutralizes these nitrites or nitrates to go haywire on your organism is ascorbic acid, popularly known as Vitamin C. That is why eating veggies and fruits is helpful, especially in cancer cases but for people with compromised immune system in general. Other antioxidants help too. Cinnamon for example.

[PoisonedTail]

What doesn't cause cancer?

[Algarn]

Playing this game as archer for 1000+ hours gives you cancer.

[Rhekimos]

They are mostly blaming curing salt and salt in general. Curing salt is kitchen salt or sodium chloride (NaCl) mixed with sodium nitrite (NaNO₂). But researchers claim that even ordinary kitchen salt is dangerous. Think it has something to with the way salt interacts with living cells. Ever wondered how it can preserve meat for years? That's because it kill cells or makes them inactive by taking water out of them (not exactly taking but process known as osmosis occurs when there is salt outside cell walls). But I sure ain't a chemist so take this with grain of salt

Hah.

What neutralizes these nitrites or nitrates to go haywire on your organism is ascorbic acid, popularly known as Vitamin C. That is why eating veggies and fruits is helpful, especially in cancer cases but for people with compromised immune system in general. Other antioxidants help too. Cinnamon for example.

Seems plausible.

[LordBerenger]

Now u learnt infidel kids. Bacon and pork overall is haram and causes cancer.

[Xant]

What doesn't cause cancer?

A chemical used in yoga pants. Everything else does.

[Uulmshar]

At this point, any notification of "____ causes cancer," is getting ignored by me. If I have to give up smoking, drinking, and eating salted meat, I'll kill myself.

[Prpavi]

Stress, shit office jobs, Dota causes cancer not tasty bacon. Eat what you feel suits your body (diverse diet is the way to go), don't overdue it and you're fine.

[Sir_Hans]

They can bury me with my bacon and my salami.

i dont give a fuck. 

[Vibe]

that's why you don't eat meat that's above medium rare like a real man

[Moncho]

Even their "science" department disagrees with them: http://www.theguardian.com/science/sifting-the-evidence/2015/oct/26/meat-and-tobacco-the-difference-between-risk-and-strength-of-evidence