It may sound unbelievable but, red meat doesn’t cause cancer… it’s the sodium nitrite added to processed meats

You’ve been lied to by the ignorant, dumbed down media. Red meat doesn’t cause cancer. It’s the SODIUM NITRITE added to processed meats that causes cancer!

Sodium nitrite is a color fixer and preservative. It’s used because it makes dead meats look fresh and pink.

It causes pancreatic cancer, colorectal cancer, leukemia and brain tumors. And it’s found in hot dogs, jerky, sausage, bacon, lunchmeats, hams, pizza meats and many other forms of processed meat products.

Individuals have actually once again been lied to by know nothings in the so-called “traditional media,” noting that the chemical is a color-fixer and preservative that is used to make dead meats appear pink and fresh.

Natural News founder/editor Mike Adams was reacting to a warning released by the World Health Company – and dutifully got by a lazy, uncurious media – relating to the processed meat cancer danger that includes bacon, ham, sausage, beef jerky, luncheon meat, hams, pizza meats, and others.

” All these things are made with curing chemicals, typically,” stated the Health Ranger – mainly sodium nitrite. “And now the mainstream media is reporting on all this as if it were brand-new” information.

Adams reminded listeners that he was cautioning of the risks of salt nitrite – that it triggers pancreatic cancer, colorectal cancer, leukemia and brain growths – over a decade earlier in a book he composed around 2004 called “Grocery Warning.” In it, he cautioned, among other things, about salt nitrite in processed meats causing cancer.

” In reality, practically everything I warned about in 2004 is being removed” from foods by dining establishments, the food market, and regulators, the Health Ranger added.

” This is simply another case where I was a years ahead of the mainstream media warning about these things,” Adams stated, noting that many individuals followed those cautions and altered their diet plans, despite the fact that critics – primarily those in the food industry – continued to press their poisons as ‘safe.’.

Undoubtedly, Adams has actually been alerting about this for rather some time. In a 2005 column at Natural News, he composed of a new study that found a 67-percent higher threat of pancreatic cancer threat coming from the intake of processed meats:.

Consuming processed meats increases the danger of pancreatic cancer, says new research performed at the University of Hawaii that followed almost 200,000 males and females for seven years. According to lead study author Ute Nothlings, individuals who took in the most processed meats (hotdogs and sausage) showed a 67% increased threat of pancreatic cancer over those who took in little or no meat items.

Nevertheless, Adams continued, “scientists cannot properly determine the offender responsible” for the increased danger – which “is the prevalent usage of a carcinogenic precursor active ingredient known as sodium nitrite.”.

He went on to note that sodium nitrite was on regulators’ radar long in the past. In the 1970s, the United States Food & Drug Administration tried to ban the substance, “but was preempted by the meat processing industry, which counts on the ingredient as a color fixer to make foods look more aesthetically attractive,” Adams composed.

In addition to increasing pancreatic risk, Adams, in his book, notes that cases of leukemia rose a tremendous 700 percent with routine consumption of hotdogs.

In 2007, Adams wrote on this subject once again, keeping in mind that “world cancer professionals have actually lastly stated” what his readers knew years earlier: “That processed meats trigger cancer, and anyone looking for to prevent cancer ought to avoid consuming all processed meats for life.”.

Once again, in 2010, he wrote of a new research study that found routine intake of processed meats resulted in a 42-percent increase in the threat of heart illness, and a 19 percent boost in diabetes.