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'Both red and processed meat were convincing causes of bowel cancer, said the report.' Metro
During the cooking process, nitrites combine with amines naturally present in meat to form carcinogenic N-nitroso compounds.
Nitrite is added to certain foods to prevent the growth of the spore-forming bacterium Clostridium botulinum, whose toxin causes botulism, leading to paralysis and potentially, death. Botulinum toxins are the most toxic compounds known, 15,000 times more potent than nerve gas (100,000 times more potent than the nerve gas sarin). The word botulinum comes from the Latin word botulus, meaning sausage, which was responsible for many deaths centuries ago, before the advent of curing with nitrite. In addition to functioning as an antimicrobial agent, nitrite is used to produce the characteristic flavour, texture, and pink colour of cured meats.
Foods to which nitrite is added include bacon, fermented sausage, hot dogs, bologna, salami, corned beef, ham, and other products such as smoked or cured meat, fish, and poultry.
Originally posted by kosmicjack
Aww, come on people! Did we have to have this post on a Sunday morning? Well, I guess it's back to cold cereal.