Processed Meat Raises Risk Of Diabetes, Heart Disease And Cancer

A new study published in the journal "Circulation" reveals that eating processed meat products significantly raises the risk of heart disease and diabetes. Previous research has linked processed meats to cancer as well.

The new paper involved a meta-analysis of 20 different studies covering more than one million people from 10 different countries. The study found that eating just 2 ounces of processed meat each day resulted in the following:

• A 42% increase in the risk of heart disease.
• A 19% increase in the risk of diabetes.

Interestingly, the analysis simultaneously found that eating non-processed meats was not linked to these increases in disease risk. The study authors concluded that it was the processed salt and chemical additives in the processed meat that caused increase risk of disease.

Sodium nitrite is poison...

According to Mike Adams of Naturalnews.com, sodium nitrite is more dangerous to your health than the saturated fats that are commonly found in processed foods! In fact, in the 1970's, the USDA tried to ban the use of sodium nitrite in foods!

The World Cancer Research Fund has declared that there is no safe level of consumption of processed meats. None at all. It's unfit for human consumption. Yet food manufacturers continue to put sodium nitrite in meats. These are the main reasons...

• To preserve food
• To give meat an "amazing red color"
• To add extra flavor
• To control bacterial growth

Just about any processed meat contains sodium nitrite. The next time you're at the grocery store, go take a look at the ingredients of various meats you find in the meats section like bacon, sausage, hamburger, salami, hot dogs, and even the healthy looking "97% fat free" lunch meats. You'll find each processed meat contains the cancer causing preservative sodium nitrite.