Something else that is "dangerous" for us to eat...
http://news.sky.com/story/1576389/q-and-a-should-i-still-eat-processed-meat
A life without bacon is a life not worth living.
Evening. [b][u]NO[/u][/b]
Hi. No.
Indeed. Yet another scientifically led blurb about something people have been doing since the dawn of time is suddendly on the no list.
All I've got to say is... 1984. 😉
Can't do images really on tablet but info here is interesting.
[url= https://twitter.com/senseaboutsci/status/658679153097613312?s=02 ]https://twitter.com/senseaboutsci/status/658679153097613312?s=02[/url]
Something's going to kill me and if it's going to be bacon, then I'm totally fine with that.
Espresso, red wine, Nigerian Guinness and ...Bacon are my only vice 8)
Yes , 25 years ago.
I would rather live to 70 eating whatever the hell I want than eat healthy and live to 80 only to die of loneliness because all my friends died early from bacon related illnesses.
If I get proper ham and bacon from my local pork butcher who add nothing does this still count as 'processed'? Or at the extreme if I slaughter and butcher the pig to make them end product is this still 'processed'?
I'd prefer to die a bit sooner from bacon poisoning than linger into my 80-90's with Alzheimer's to be honest. Full English this morning, yum.
Pretty sure you can't get ham or bacon from doing nothing to pork. You might get rancid pork though if you leave it long enough.
Does this apply to proper bacon as well, or just the 5h1t you get in the US and the like?
Just cure your own bacon. Or go to a decent Butcher.
I'm going to continue enjoying the odd bacon sandwich or sausage stew but I'm not going to get all ukip about it on an internet forum.
1984 ffs.
I guess there are differing views as to what is "proper" bacon. I don't buy it much in the supermarket, but I don't remember any from the US being on sale - I think the supermarkets mostly stock British, Irish and Danish pork derived bacon don't they? (Honestly not sure, but I check the country of origin when I buy it, and haven't noticed any US stuff.)
I'm going to continue enjoying the odd bacon sandwich or sausage stew...
Pretty sure the advice is to limit consumption to a moderate level (which it seems, is the result of the distillation of advice on most food groups). I would have thought anybody with any consideration for their colon shouldn't need the WHO to tell him or her to go easy on processed meat. But I haven't read any advice saying to cut it out completely if you like it.
If I get proper ham and bacon from my local pork butcher who add nothing does this still count as 'processed'? Or at the extreme if I slaughter and butcher the pig to make them end product is this still 'processed'?
It's going to have salt added to it at the very least, that's kind of what bacon and ham is, and there are some claims of links between salt and stomach cancer. I seem to remember recent research suggesting that the negative effects of salt have been wildly overstated.
I'm about to head off to the Sauna. I need salt in my diet. Especially with biking on top of this..
the negative effects of salt have been wildly overstated.
I think that's the negative effects of a moderate salt consumption. It certainly got to the point that people were fearing a heart attack after a particularly salty cone of chips. 🙂
It's never a bad idea to keep an eye on consumption of it though, especially in the diets of babies & toddlers. Of course, if processed meats and food in general form a large part of one's diet, then one has lost a certain control over consumption due to the amount manufacturers "hide" (" " because we all read the ingredients lists don't we?) in the processing.
[i]I guess there are differing views as to what is "proper" bacon. I don't buy it much in the supermarket, but I don't remember any from the US being on sale - I think the supermarkets mostly stock British, Irish and Danish pork derived bacon don't they? (Honestly not sure, but I check the country of origin when I buy it, and haven't noticed any US stuff.)[/i]
If you don't know what I mean, then you've never been to the States. You won't see it on sale here, as it's beyond dreadful.
I think that it's the curing process, even traditionally, that is the problem.
After seeing my dad with bowel cancer I will definitely be reducing my bacon intake significantly. It's not about living til 70 instead of 80, it's about trying to avoid dying in agony aged 45.
If you don't know what I mean, then you've never been to the States. You won't see it on sale here, as it's beyond dreadful.
No, I've been to the states quite a few times thanks. And yes, I've an idea what you mean. I simply thought you meant we could buy that kind of thing here - probably similar to what passes for bacon at McDonald's.
Nigerian Guinness
An oxymoron, surely...
US bacon = streaky bacon, that's all. However they like to cook it till it's almost black all over, which is why it can often be a bit weird and.. crunchy...
Swedish bacon is way worse. Ugh.
Some better info here for those who prefer not to get their information through the media:
http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancer-what-you-need-to-know/?view=rss
As carcinogenic as tobacco?
I'm going to knock it back to no more than 10 rashers per day.
Yet another scientifically led blurb about something people have been doing since the dawn of time is suddendly on the no list.
Trolling or serious?
People have been eating bacon for centuries, as well as smoking, cockfighting and dying of lots of preventable diseases. Don't be a pillock just because something you like turns out to be bad for you.
At 7.5%, the Nigerian stuff packs a punch. Afaik, it's one of the most popular drinks in Nigeria and is brewed there as "Guinness Foreign Extra" or something like that. Probably best to moderate consumption of that stuff too. 🙂
[quote=scotroutes ]As carcinogenic as tobacco?
Well no - the CRUK link I gave has some good info on that. Those who consume the most processed meat have a 1% higher chance of developing bowel cancer than those who consume the least. Smoking makes a lot more difference than that.
As carcinogenic as tobacco?
We'll be slapping it on our arms as patches before long.
Nope, I will continue eating them but in moderation.
Well said molgrips.
As grown ups we're free to make poor lifestyle choices, but it's a bit childish to get all bolshy when it's pointed out to you that a full English every day is not the healthiest way to live.
it was an attempt at humour...aracer - Member
scotroutes » As carcinogenic as tobacco?
Well no
Well no - the CRUK link I gave has some good info on that. Those who consume the most processed meat have a 1% higher chance of developing bowel cancer than those who consume the least. Smoking makes a lot more difference than that.
1%! So barely any difference...
After seeing my dad with bowel cancer I will definitely be reducing my bacon intake significantly. It's not about living til 70 instead of 80, it's about trying to avoid dying in agony aged 45.
Really no, sorry about your dad but I very much doubt it has anything to do with bacon.
Says the 50 year old who has ways eaten bacon and other cured meats.
There will be another report in a few years time saying the exact opposite.
There is not an epidemic of bowel cancer in Europe where cured meat consumption is much higher than here.
From the [url= http://www.cancerresearchuk.org/about-cancer/type/bowel-cancer/about/risks/food-types-and-bowel-cancer ]horses mouth[/url] it doesn't sound as bad especially if you also eat fish, fruit, cereals, vitamin D, the odd yoghurt and don't drink too much.
But ZOMG! CANCER!!!1!!1!
There will be another report in a few years time saying the exact opposite.
I'll have a tenner with you that there won't. Excessive consumption of processed meat has been linked with higher cancer [i]risk[/i] for years. Of course, an understanding of that risk is key, and media sound biting doesn't lend itself to that. As can be pointed out as often as it will be ignored, the advice is to moderate consumption, not cut out bacon etc altogether.
How many days a week can I go to Greggs?
The WHO have put processed meat in the same category as smoking when considering how well the link between consumption and cancer has been proven, not for the size of the risk.
slowoldman - Member
How many days a week can I go to Greggs?
Once a week for me.
😛
How many [s]days a week[/s] times a day can I go to Greggs?
Fixed that for binners.
Mol grips did you really think I posted this with the express purpose of giving up bacon and radically altering my diet based on what I read rather than semi-ironic / humorous notification that might lead to a small bit of STW banter...
Old news. Eating quality red meat a few times a week is probably not going to make any difference. Eating crappy processed meat 3 times a day, is not good for you (shock, horror!) And may lead in an increased risk of bowel cancer.
Don't eat lots of processed food. Common sense.
