Processed Meat Unsafe For Human Consumption; Cancer Experts Warn of Dietary Dangers

Processed Meat Unsafe For Human Consumption; Cancer Experts Warn of Dietary Dangers

Mike Adams
NewsTarget.com
November 25 2007

World cancer experts have finally declared what NewsTarget readers learned nearly four years ago: That processed meats cause cancer, and anyone seeking to avoid cancer should avoid eating all processed meats for life.

Hundreds of cancer researchers took part in a five-year project spanning more than 7,000 clinical studies and designed to document the links between diet and cancer. Their conclusion, published in the World Cancer Research Fund's report, Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective (2007), has rocked the health world with a declaration that all people should immediately stop buying and eating processed meat products and that all processed meat should be avoided for life!

Processed meats, the report explains, are simply too dangerous for human consumption. And why? Because they contain chemical additives that are known to greatly increase the risk of various cancers, including colorectal cancer, breast cancer, prostate cancer, leukemia, brain tumors, pancreatic cancer and many more. The report, published at this DietAndCancerReport.org website also recommends that consumers:

What is "processed meat" exactly?
A woman asked me this question at a recent live event where I was warning the audience about the dangers of chemicals found in popular grocery products. Frankly, I was surprised to hear the question. But I've since learned that many people really don't know the difference between processed meat and non-processed meat ("fresh" meat).

Here's the difference:

Fresh meat usually has only one ingredient: The meat! Fresh meat is refrigerated and has a very short shelf life (just a few days, usually). It's usually packaged in simple wrappers, with no fancy logos or color printing. Processed meat has many ingredients and is usually packaged for long-term shelf life. These products almost always contain sodium nitrite, the cancer-causing chemical additive that meat companies use as a color fixer to turn their meat products a bright red "fresh-looking" color.  <Article Truncated>

Read the entire artilce at: http://www.newstarget.com/z022288.html