A new study investigates the link between processed meat, sugar-sweetened beverages, and trans fatty acids, to diseases such as cancer, heart disease and type 2 diabetes.
And our rates of intestinal cancer have been rising steadily to the point where now it’s a common killer, so we’ve become afraid of it in our quest to live long, pain-free lives.
Things change as we learn. Why we don’t use lead in our pipes anymore. Safe, biocompatible plastic only.
If the rates have been rising, wouldn’t that prove it’s not processed meats like these? It would be something that’s being introduced at a steady rate lately, not something that’s been around for centuries.
If the problem is nitrites, then the problem is not processed meats, it’s nitrites. Therefore, the headline is wrong. Kinda like the problem with making hats was not making hats, but mercury exposure.
Nitrites are an important component in seasoned and processed meat as a stabiliser and relatively important ingredient.
And I know you love carchuterie or salami or whatever other kind of seasoned or processed meat there is because there’s always a lot of it in every supermaket, as much as vegetable and relatively more than lean chicken breast and meat.
When we take these as an example we mean that this kind of meat is on average worse than others. Not that red meat on its own is also that much better.
Our ancestors used to have one or two portions of meat weekly because they farmed it themselves, that’all they had, and we have portion of meat daily in what we call western diet. We can’t keep up with the mediterranean diet and the okinawa diet without understanding the basics of these.
Also, the environmental impact of this product is high.
It is likely many factors at once but it’s also important not to assume causation where there is a correlation. Keep in mind also our mechanism of detection is better now than it’s ever been.
Yeah, but I think I’ll take 60 years of eating really tasty meats and foods at the risk of slightly increasing my chance of getting cancer and dying at like 65 instead of 85.
We’ve been smoking, salting, and otherwise preserving meat for way longer than that, though. People usually died off from other things before cancer got them, that’s all. The relatively high number of cancer deaths is a product of medical intervention getting so good and so widespread that we don’t regularly die of sepsis from stepping on a splinter or catching communicable disease anymore.
Absolutely, fuck cancer. But cancer went from being a minor concern to a relatively common one because we conquered so many other avenues of death, systematically and carefully, until we’re down to time, neglect and negligence as the three main ways humanity gets itself to the Reaper.
Considering humans have been eating processed meats like these for centuries, I think I’ll take my chances.
And our rates of intestinal cancer have been rising steadily to the point where now it’s a common killer, so we’ve become afraid of it in our quest to live long, pain-free lives.
Things change as we learn. Why we don’t use lead in our pipes anymore. Safe, biocompatible plastic only.
If the rates have been rising, wouldn’t that prove it’s not processed meats like these? It would be something that’s being introduced at a steady rate lately, not something that’s been around for centuries.
Nitrites have being slowly “introduced” at a steady rate lately
If the problem is nitrites, then the problem is not processed meats, it’s nitrites. Therefore, the headline is wrong. Kinda like the problem with making hats was not making hats, but mercury exposure.
But
Nitrites are an important component in seasoned and processed meat as a stabiliser and relatively important ingredient.
And I know you love carchuterie or salami or whatever other kind of seasoned or processed meat there is because there’s always a lot of it in every supermaket, as much as vegetable and relatively more than lean chicken breast and meat.
When we take these as an example we mean that this kind of meat is on average worse than others. Not that red meat on its own is also that much better.
Our ancestors used to have one or two portions of meat weekly because they farmed it themselves, that’all they had, and we have portion of meat daily in what we call western diet. We can’t keep up with the mediterranean diet and the okinawa diet without understanding the basics of these.
Also, the environmental impact of this product is high.
It is likely many factors at once but it’s also important not to assume causation where there is a correlation. Keep in mind also our mechanism of detection is better now than it’s ever been.
Yeah, but I think I’ll take 60 years of eating really tasty meats and foods at the risk of slightly increasing my chance of getting cancer and dying at like 65 instead of 85.
But it’s also about quality of life; do you want the last decade to be in increasing pain with challenged mobility or not as bad?
Nitrites only date back to the middle of the 19th century.
We’ve been smoking, salting, and otherwise preserving meat for way longer than that, though. People usually died off from other things before cancer got them, that’s all. The relatively high number of cancer deaths is a product of medical intervention getting so good and so widespread that we don’t regularly die of sepsis from stepping on a splinter or catching communicable disease anymore.
Absolutely, fuck cancer. But cancer went from being a minor concern to a relatively common one because we conquered so many other avenues of death, systematically and carefully, until we’re down to time, neglect and negligence as the three main ways humanity gets itself to the Reaper.
Isolated as a pure salt, maybe. All those “uncured” varieties listing celery as an ingredient are making use of the same compound though.
Yeah, I try not to make it my entire diet, but… no pepperoni? Why live?