Processed Meat Consumption Results In 67% Increase In Pancreatic Cancer Risk

[Guest guest]

"Something in these processed meats is poisoning people, and the evidence points straight to sodium nitrite." Consuming processed meats increases the risk of pancreatic cancer, says new research conducted at the University of Hawaii that followed nearly 200,000 men and women for seven years. According to lead study author Ute Nothlings, people who consumed the most processed meats (hot dogs and sausage) showed a 67% increased risk of pancreatic cancer over those who consumed little or no meat products. But researchers failed to accurately identify the culprit responsible for this increased risk of pancreatic cancer, says one author. The true cause of the heightened cancer risk is the widespread use of a carcinogenic precursor ingredient known as sodium nitrite by food processing companies, says nutritionist Mike , author of the just-published Grocery Warning manual at: http://www.TruthPublishing.com/GroceryWarning.html Nearly all processed meats are made with sodium nitrite: breakfast sausage, hot dogs, jerkies, bacon, lunch meat, and even meats in canned soup products. Yet this ingredient is a precursor to highly carcinogenic nitrosamines -- potent cancer-causing chemicals that accelerate the formation and growth of cancer cells throughout the body. When consumers eat sodium nitrite in popular meat products, nitrosamines are formed in the body where they promote the growth of various cancers, including colorectal cancer and pancreatic cancer, says . "Sodium nitrite is a dangerous, cancer-causing ingredient that has no place in the human food supply," he explains. The USDA actually tried to ban sodium nitrite in the 1970's, but was preempted by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing. "The meat industry uses sodium nitrite to sell more meat products at the expense of public health," says . "And this new research clearly demonstrates the link between the consumption of processed meats and cancer." Pancreatic cancer isn't the only negative side effect of consuming processed meats such as hot dogs. Leukemia also skyrockets by 700% following the consumption of hot dogs. (Preston-, S. et al. "N-nitroso compounds and childhood brain tumors: A case-control study." Cancer Res. 1982; 42:5240-5.) Other links between processed meats and disease are covered in detail in the Grocery Warning manual. wrote Grocery Warning to warn consumers about the toxic, disease-causing ingredients found in everyday foods and groceries. "There are certain ingredients found in common grocery products that directly promote cancer, diabetes, heart disease, depression, Alzheimer's disease, osteoporosis and even behavioral disorders," explains. His Grocery Warning manual covers them all, teaching readers how to prevent and even help reverse chronic diseases by avoiding the foods and food ingredients that cause disease. According to , consumers can help reduce the cancer-causing effects of sodium nitrite by consuming protective antioxidants before meals, such as vitamin C and vitamin E. But no vitamin offers 100% protection. The only safe strategy is to avoid sodium nitrite completely. especially warns expectant mothers to avoid consuming sodium nitrite due to the greatly heightened risk of brain tumors in infants. Parents are also warned to avoid feeding their children products that contain sodium nitrite, including all popular hot dogs, bacon, jerkies, breakfast sausages and pizzas made with pepperoni or other processed meats. "Sodium nitrite is especially dangerous to fetuses, infants and children," says . Sadly, nearly all school lunch programs currently serve schoolchildren meat products containing sodium nitrite. Hospital cafeterias also serve this cancer-causing ingredient to patients. Sodium nitrite is found in literally thousands of different menu items at fast food restaurants and dining establishments. "The use of this ingredient is widespread," says , and it's part of the reason we're seeing skyrocketing rates of cancer in every society that consumes large quantities of processed meats." Some companies are now offering nitrite-free and nitrate-free meat products, which are far healthier alternatives, but those products are difficult to find and are typically available only at health food stores or natural grocers. Consumers can look for "Nitrite-free" or "Nitrate-free" labels when shopping for meat products. They can also purchase fresh meats, which are almost never prepared with sodium nitrite. The new research on processed meats points to a chemical toxin as the cause of the increased cancer risk. A heightened cancer risk of 67% is "gigantic," warns . "This is clearly not due to macronutrient differences. This is the kind of risk increase you only see with ingredient toxicity. Something in these processed meats is poisoning people, and the evidence points straight to sodium nitrite."

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my comments : this pertains to the RawDairy forum because the dairy industry is so thoroughly interlocked with the meat supply that whatever happens with one, impacts the other. If and when consumers pay attention, the value of fresh red meat from dependable suppliers, ought to go up dramatically. Which will benefit micro-dairying. -------------------------------------To learn more about Grocery Warning, visit http://www.TruthPublishing.com/GroceryWarning.html Original story can be found here:http://www.newstarget.com/007024.html

Date: 9/22/06 Author: Mike Source: NewsTarget.com

[Guest guest]

> " Something in these processed meats is poisoning people, and the evidence points straight to sodium nitrite. " > > Consuming processed meats increases the risk of pancreatic cancer, says new research conducted at the University of Hawaii that followed nearly 200,000 men and women for seven years. According to lead study author Ute Nothlings, people who consumed the most processed meats (hot dogs and sausage) showed a 67% increased risk of pancreatic cancer over those who consumed little or no meat product

Gordon....Love your articles/links, but this one is questionable from the nitrite/nitrate standpoint. Here's an article from the Answers in Geneis site which debunks those as carcinogenic.

Far from being poisons, nitrates and nitrites are part of normal mammalian physiology. Nitrites are generated by microbes in symbiotic relationship with us, and are converted to gaseous oxides of nitrogen that have a sterilizing effect in our stomachs. The system is therefore a non-immunological line of defence against invasion by microbes. It seems like a nice example of highly integrated (intelligent) design that involves symbiosis between microbes and mammals. McKnight et al., conclude from their review of the subject, that 'dietary nitrate may have an important therapeutic role to play'.3I'm of the mind that people who eat a steady diet of processed meats, eat processed foods, getting most of their " nutritional " intake from boxes, canned or frozen dinners - and that it all adds up to a messed up, immune-deficient, sick body. They wouldn't consider consuming raw milk, grass-fed meats, think cod liver oil is outdated, are of the mind that canola/corn/soy oils are " healthy " , and would never spend the extra bucks on organic anything. And they go to doctors who don't have a clue. Sharon, NHFood scare leads to design discovery

by Don Batten http://www.answersingenesis.org/tj/v15/i1/design.asp

The idea that nitrates cause stomach cancer gained credence in the 1980s. Environmentalists made a tenuous connection between nitrates, nitrites and nitrosamines, the latter considered to be carcinogenic. The resulting public health scare resulted in many governments substantially reducing the legal limits on the amount of nitrates and nitrites allowed in food and water. Nitrites were the major preservative for all sorts of foods, particularly manufactured meats. Are nitrates/nitrites dangerous? Epidemiological research in the mid-1980s failed to find any evidence of health risks.1 People who eat lots of vegetables (a major source of dietary nitrate), or drink water high in nitrates, do not have elevated stomach and bowel cancer rates. Indeed, workers in a factory producing ammonium nitrate fertilizer had no indications of elevated cancer risks and were actually healthier than other factory workers in the area.2 Since the big scare of the 1980s, research has filled in the picture in a remarkable way. It would now appear that, rather than being bad for healthy people, nitrates/nitrites are actually part of our body's defence systems against disease-causing micro-organisms. It works in the following way.3 Nitrate from food (leafy vegetables, especially) is released into the mouth through chewing. Nitrate is also produced within the body and circulates in the blood. If insufficient is released from eating, extra is excreted in the saliva. Anaerobic microbes, such as Staphylococcus sciuri and S. intermedius, in deep pockets in the back of the tongue, reduce the nitrate to nitrite. The nitrite is swallowed, ending up in the stomach. The acidity of the stomach results in the conversion of the nitrite to form large amounts of nitric oxide (NO) and other oxides of nitrogen. The conversion to NO is so rapid that there is no measurable rise in nitrite concentrations in the stomach following ingestion of nitrate.4 This means that carcinogenic nitrosamines are not formed from nitrite in the stomach. Acidified nitrite and NO have been shown to have strong anti-microbial activity on a wide range of micro-organisms, including pathogens such as Salmonella and Yersinia, common causes of gastro-intestinal disease following the consumption of contaminated food ('food poisoning'). Statistics on food poisoning show that there has been a substantial increase in reported cases of food poisoning in Britain, for example, since 1987, about the time that maximum nitrite and nitrate levels allowed in food and water began to be reduced in earnest.2 The reduction in the allowable levels of nitrite has undoubtedly made it more difficult to control microbes that cause food poisoning and has probably contributed to the increase in reported cases of food poisoning. The food scare of the 1980s has almost certainly indirectly resulted in the deaths of people from severe food poisoning. NO also has vasodilatory properties (reducing blood pressure) and is involved in controlling platelet activity,3 and so could be a (positive) factor in the heart disease story. Many functions of NO in cell signalling are being discovered. Far from being poisons, nitrates and nitrites are part of normal mammalian physiology. Nitrites are generated by microbes in symbiotic relationship with us, and are converted to gaseous oxides of nitrogen that have a sterilizing effect in our stomachs. The system is therefore a non-immunological line of defence against invasion by microbes. It seems like a nice example of highly integrated (intelligent) design that involves symbiosis between microbes and mammals. McKnight et al., conclude from their review of the subject, that 'dietary nitrate may have an important therapeutic role to play'.3 Some of the most important bacteria responsible for this symbiosis involving nitrates are forms of Staphylococcus. This may be relevant to the origins of pathogenesis in microbes. Many human pathogens are very similar to free-living or saprophytic (feeding on dead organic matter) forms that do not cause disease. Here is a case. S. aureus is probably the major cause of infections in hospitals, but S. sciuri and S. intermedius help us ward off gastro-intestinal infections! Another example is E. coli. Normally an abundant harmless resident of our bowels, E. coli's presence helps us by suppressing harmful microbes, as well as synthesising vitamins. However, the O157:H7 strain has caused deaths from food poisoning. There are many other examples of bacteria that have harmless forms and pathogenic forms. It is quite possible that pathogenic forms arose by degenerative changes to the harmless forms. References

Gangolli, S.D., van den Brandt, P.A., Feron, V.J., et al., Nitrate, nitrite and N-nitroso compounds, Eur. J. Pharmacol. 292(1):1­38, 1994.

Addiscott, T., Making a meal of it, New Scientist 165(2224):48­49, 2000.

McKnight, G.M., Duncan, C.W., Leifert, C. and Golden, M.H., Dietary nitrate in man: friend or foe? Br. J. Nutr. 81(5):349­358, 1999.

McKnight, G.M., , L.M., Drummond, R.S., Duncan, C.W., Golden, M. and , N., Chemical synthesis of nitric oxide in the stomach from dietary nitrate in humans, Gut 40(2):211­214, 1997.