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Author Topic: Too much bacon bad for my health? NOOOO!  (Read 990 times) Average Rating: 0
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Fr. George
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« on: April 17, 2007, 08:30:16 AM »

They've already found a dozen other ways that cured meats harm the body (cholesterol, triglycerides, saturated fats, etc.).

This is a terrible thing to see up on the 'net in the post-Paschal bliss period!!!!

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http://news.bbc.co.uk/2/hi/health/6560121.stm

Eating large quantities of cured meats like bacon could damage lung function and increase the risk of lung disease.

A Columbia University team found people who ate cured meats at least 14 times a month were more likely to have COPD - chronic obstructive pulmonary disease.

COPD, which includes chronic bronchitis and emphysema, kills around 30,000 people in the UK each year.

The report, in the American Journal of Respiratory and Critical Care Medicine, said nitrites in meat may be to blame.

Dr Rui Jiang, leading the research, said high levels of nitrites are used in cured meats such as bacon as preservatives, anti-bacterial agents and colour fixatives.

He said reactive nitrogen species, molecules that can damage body tissues, might be the key.

He said: "Nitrites generate reactive nitrogen species that may cause damage to the lungs, producing structural changes resembling emphysema."

COPD risk

The researchers looked at 7,352 American individuals who participated in the Third National Health and Nutrition Examination Survey, conducted between 1988 and 1994.

They compared the results of lung function tests and the risks of developing COPD in participants and found those who ate the meats more often had worse lung function and were more likely to have COPD.

COPD is a term used for a number of conditions, and results from chronic bronchitis and emphysema, two inflammatory lung diseases.

It leads to damaged airways in the lungs making breathing more difficult, and is a major cause of disability and death.

Diet 'not to blame'

The researchers also found individuals who consumed cured meats frequently were more likely to be male and of a lower socio-economic status, and to smoke, than those who never consumed cured meats.

They also often had lower intakes of vitamin C, fish, fruits and vegetables, and higher energy intakes.

Yet they concluded these factors were not to blame for the effects on lungs.

Dr Jiang said: "Adjustment for these factors in our analyses did not appreciably change our findings."

He said the link between cured meats and lung function was therefore unlikely to be explained by these other dietary factors.

He called for more studies of high dietary nitrite intake to assess whether it is a risk factor in the development of COPD.

Professor Peter Calverly of the British Thoracic Society said: "This study illustrates that factors other than smoking may contribute to COPD.

"Although smoking remains the single most significant cause of COPD this research seems to suggest other factors may result in increased risk of the disease."
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« Reply #1 on: April 17, 2007, 09:14:41 AM »

My ex-girlfriend's father told about the dangers associated with sodium nitrite a long time and I've tried my best to shy away from meats cured with it.  Of course, I don't eat bacon (and other cured meats) nearly as much as I once did to begin with, but when I do, I try to find ones w/o the nitrites in them. 

They're really hard to find, but they do exist.

And there's always uncured turkey bacon.  YUM!
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« Reply #2 on: April 17, 2007, 09:19:40 AM »

And there's always uncured turkey bacon.  YUM!

I second this statement!

However, don't start reading all the food labels.  You'll become discouraged quickly!  I was recently diagnosed with food allergies and have had to become an avid label reader to avoid the offending products (soy, peanuts, almonds & high fructose corn syrup).  :'(  It has been very difficult...but I am grateful for the the companies who are going organic.   Smiley

Trudy(Athanasia)
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« Reply #3 on: April 17, 2007, 09:32:38 AM »

THis is an unabashed advertisement for Whole Foods and Trader Joe's both of which offer nitrite free bacon that is oh so good. A little pricy but worth every bite.  Tongue
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Fr. George
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« Reply #4 on: April 17, 2007, 09:55:59 AM »

Nitrate free bacon?  Is outrage!  Did they have nitrate-free bacon in 18th Century Russia?

Seriously, it's good to know that they're trying to keep the wonderful products that we love (oh so much) while making them healthier...
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Ordained on 17 & 18-Oct 2009. Please forgive me if earlier posts are poorly worded or incorrect in any way.
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