More Evidence to Avoid Red and Preserved Meats

Check out the conclusions of this report, a collaboration of the World Cancer Research Fund and the American Institute of Cancer Research, about the overall relationship of diet to cancer: we should limit red meat and avoid preserved meats, commonly those that contain sodium nitrite. 

The recommendation is to avoid:

• Deli meats preserved by smoking, salt curing or with chemical preservatives like added sodium nitrite.
• According to the review by the WCRF/AICR, limit red meat (beef, pork, lamb and goat) and deli meat to less than 18 ounces (cooked weight) or 25 ounces raw weight meat weekly. Most restaurants serve 8-16 ounces as their standard portion. Tip: 3 ounces looks like a deck of cards.

How to know:

• Look at the labels of packaged meats.
• At the deli counter, ask. If the person working doesn’t know, ask to speak to someone who does!
• Sodium nitrite is most common in red meat products, not chicken or fish.
• Ask for fresh roasted turkey or meats that have been cooked fresh and on-site.

The most common foods to watch out for:

• Packaged deli red meats (sandwich meats) like bologna, pastrami, salami, roast beef, or ham.
• Sliced packaged ham, sausage and bacon
• Hot dogs
• Beef jerky
• Frozen meals (including frozen pizza) with meat
• Canned foods that include meats
• Deli sandwiches at restaurants, schools, hotels, hospitals and theme parks

The good news is that if it has a label, you can look for it to be listed. But if you’re unsure, when possible choose otherwise for your good health!

Source: Healing Lifestyles and Shine