Yeah sausages!
- Thread starter garyi
- Start date
Tony Lockhart
Avoiding Stress, at Every Opportunity
Against red and processed: countless research.
For red and processed: one.
I eat neither, so don’t care too much. And the guys at work will carry on eating bacon at least once each day and red meat five times each week. As well as spending £350 per month on fags and £500 on alcohol.
For red and processed: one.
I eat neither, so don’t care too much. And the guys at work will carry on eating bacon at least once each day and red meat five times each week. As well as spending £350 per month on fags and £500 on alcohol.
Not actually the case.
The latest study acknowledges that there is increased risk of bowel cancer with eating red and/or processed meat, but the comment/verdict is the increased risk isn't worth worrying about.
I have not scoured the www to find the ACTUAL numbers, but we are probably in the same ol' press horror story position - "50% increase in chances of getting bowel cancer when eating red meat!" (shock, horror), when in fact the chances are increasing from 1 in 100,000 to 3 in 200,000 - like I said, the numbers I have made up, but this thing is absolutely the norm in most of these scares, and not infrequently involving far longer odds.
If only it was made legally compulsory for people to listen to "More or Less".
LOL
Being serious again, there should be adoption of the Mort scale - it is, pardon the pun, dead simple to understand, even for those most severely mathematically challenged - the link includes LOTS of examples, including the health risk of eating barbecued beef burgers - -
https://en.wikipedia.org/wiki/Micromort
The inventor has been on More or Less many times and has an exceedingly dry sense of humour....
Being serious again, there should be adoption of the Mort scale - it is, pardon the pun, dead simple to understand, even for those most severely mathematically challenged - the link includes LOTS of examples, including the health risk of eating barbecued beef burgers - -
https://en.wikipedia.org/wiki/Micromort
The inventor has been on More or Less many times and has an exceedingly dry sense of humour....
Bob McC
Living the life of Riley
All the previous evidence told Warren and Marshall they were wrong as well...
http://news.bbc.co.uk/1/hi/health/4304290.stm
http://news.bbc.co.uk/1/hi/health/4304290.stm
manicatel
pfm Member
I know there's a few foodies on here, so can I ask what exactly "processed" meat actually means?
OK, if you eat reformed chicken from MRM sources shaped into a nugget etc or hot dogs in a can, fair enough.
But if I get burgers & sausages from my local butcher, who cuts the meat, minces it & shapes it into burgers & sausages with no industrial process or nasty additives, why is that any worse for me than eating a steak or pork chop?
OK, if you eat reformed chicken from MRM sources shaped into a nugget etc or hot dogs in a can, fair enough.
But if I get burgers & sausages from my local butcher, who cuts the meat, minces it & shapes it into burgers & sausages with no industrial process or nasty additives, why is that any worse for me than eating a steak or pork chop?
bernardhepworth
pfm Member
As someone who loves and makes sausages on semi regular basis, all this back and forth stuff about "my research is better than your research" doesn't really get us anywhere in terms of understanding what it means to people who eat a lot of red and processed meat.
I know a surgeon who specialises in bowl cancer and his view is that if you eat processed meat, then it does increase the risk of bowl cancer for some people. If you have family history of bowl cancer then take some measures to eat more sensibly. I look at food labels a lot and the more processed ingredients it has, the less likely I'll eat it, where it is red meat of anything else.
I know a surgeon who specialises in bowl cancer and his view is that if you eat processed meat, then it does increase the risk of bowl cancer for some people. If you have family history of bowl cancer then take some measures to eat more sensibly. I look at food labels a lot and the more processed ingredients it has, the less likely I'll eat it, where it is red meat of anything else.
The strangest one was value sausages, so little meat in there plus I bet what was called meat wasn't anything you'd call meat if you saw it pre processing.
All the nutritional details looked very healthy.
A basic stats course should be a compulsory element of life skills training.
All the nutritional details looked very healthy.
A basic stats course should be a compulsory element of life skills training.
BJP
pfm Member
It isn't if he doesn't add anything .
^^^ E250
Just stating nitrites are nasty is a gross over-simplification.
The problem is that if any cooked meat looks pink or red, or even reddish-brown, it is more than likely to contain nitrites. Cooked meat left to cool or cure would look like your cold Sunday joint otherwise - grey.
Just stating nitrites are nasty is a gross over-simplification.
The problem is that if any cooked meat looks pink or red, or even reddish-brown, it is more than likely to contain nitrites. Cooked meat left to cool or cure would look like your cold Sunday joint otherwise - grey.
Big Tabs
looking backwards, going forwards
I hepled make sausages at a local butchers when I was about 15 yrs. old. (aboot 1980) I lasted 2 days in the job. The stuff that went into the mix was eye-opening - old pork pies, bits of butchers 'string' and a large amount of pink powder. I didn't eat sausages for 20 years at least after that. I still have an aversion.
https://www.healthline.com/nutrition/are-nitrates-and-nitrites-harmful
It has to be 20++years ago, I watched a TV programme about high levels of cancer in an area of China. They traced that back to a high intake of pickled foods, including nitrates and nitrites. The problem was it wasn't universally so, other people eating the pickles elsewhere were not at increased risk of cancer. The problem was eventually traced to low molybdenum in the diet, which encourage the production of nitrosamines in the gut, which are carcinogenic.
It has to be 20++years ago, I watched a TV programme about high levels of cancer in an area of China. They traced that back to a high intake of pickled foods, including nitrates and nitrites. The problem was it wasn't universally so, other people eating the pickles elsewhere were not at increased risk of cancer. The problem was eventually traced to low molybdenum in the diet, which encourage the production of nitrosamines in the gut, which are carcinogenic.
My understanding of processed meat is cured and/or smoked. That makes the huge bulk of processed meat eaten within the UK either bacon or what we call cooked meats (sandwich-fillers and the like - ham, corned beef, salami etc. etc.), or what the US call cold cuts.
There is also cautionary advice about directly heated meats too, so grilling, frying and barbecuing, so far as I am aware, due to high temperature chemical reactions involved within the meat that produce things like benzopyrene - VERY unpleasant stuff. (My college chemistry lecturer worked with someone on his own degree course who was investigating tobacco smoke components, especially benzopyrene, and his lab coat was incinerated after each day in the lab as it was deemed too risky to launder them.)
https://en.wikipedia.org/wiki/Benzopyrene.
Jamie
pfm Member
blossomchris
I feel better than James Brown
Utter tripe
Bloss
Bloss