New, Sad Reasons to Cut Down on Processed Meat
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Sharon October 26, 2015
I was disappointed that none of today's coverage about the WHO announcement makes it known exactly WHAT it is about the processed meat that make them so highly carcinogenic. If you're talking about a homemade sausage which is really just about ground meat, seasoning and spices, I don't see why that's more carcinogenic than plain meat. And what if it's uncured turkey bacon? I think to make a statement as dramatic as what they did, they need to have been more responsible and realistic - just this announcement won't make people give up all processed meats forever, so help us prioritize! End beef. ;)
Sharon October 26, 2015
This is even better, from the Atlantic: Until then, what we have is a classic ivory-tower mentality: a group of academics who hole up in a room, make proclamations to the world, and ignore the chaos that consistently ensues. Perhaps we need a separate classification scheme for scientific organizations that are “confusogenic to humans.”
Id October 26, 2015
Hi, I tried to follow the WHO link and it's dead. Could you please re-post the link to the research/findings?
Kristen M. October 26, 2015
Jon, I think the link is working, it's just a PDF that takes a while to load. Here's the direct link: http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
cookinginvictoria October 26, 2015
Here is a link from the New York Times: http://www.nytimes.com/2015/10/27/health/report-links-some-types-of-cancer-with-processed-or-red-meat.html?hpw&rref=health&action=click&pgtype=Homepage&module=well-region®ion=bottom-well&WT.nav=bottom-well
ChefJune October 26, 2015
They're kind of late to the party. I remember first reading similar information in the 70's. What's REALLY bad about processed meat is the added nitrates which turn into nitrites, which are carcinogenic. However, here in the Food52 family, we are more about making out own - and that can easily be without nitrates. There's a lot of good smoked, uncured bacon out there. Nueske's is just one of those...
Leslie S. October 26, 2015
I would be interested in learn if it's because of nitrites, and if there's as high of a risk from homemade products, since the WHO research doesn't make a distinction.
See what other Food52 readers are saying.