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Processed meat is considered to be any meat which has been modified in order to either improve its taste or extend its shelf life. Methods of meat processing include salting, curing, fermentation, and smoking. Processed meat is usually composed of pork or beef, but also poultry, while it can also contain offal or meat by-products such as blood. Processed meat products include bacon, ham, hotdogs, sausages, salami, corned beef, beef jerky, canned meat and meat-based sauces. Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting, grinding or mixing. IARC at the World Health Organization classifies processed meat as a Group 1, carcinogenic to humans, since it has found sufficient evidence that consumption of processed meat by humans causes colorectal cancer. The North American Meat Institute lobby asserts that this IARC monograph defies both common sense and numerous studies showing no correlation between meat and cancer and many more studies showing the many health benefits of balanced diets that include meat. Scientific evidence shows cancer is a complex disease and may not be caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health. A 2016 report by the American Institute for Cancer Research and the World Cancer Research Fund found that processed meat consumption increased the risk of stomach cancer. A close look at the WCRF report reveals that the increased risk of stomach cancer it tries try to attach to processed meats are consumed by people who have had H. pylori infections that commonly cause ulcers. A 2012 paper by Bryan et. al. also identified H. pylori as a potential causative agent that warranted further study -- not processed meats or the nitrite sometimes contained within. The National Cancer Institute also has documented evidence of a relationship between H. pylori and stomach cancer. In addition, the risk ratios calculated by the three studies on which the latest finding is based on very small risk increases that do not come close to meeting the levels required by the widely accepted Bradford Hill Criteria to establish a causal relationship. Meat processing began as soon as people realized that cooking and salting prolongs the life of fresh meat. It is not known when this took place, however, the process of salting and sun-drying was recorded in Ancient Egypt, while using ice and snow is credited to early Romans, while canning was developed by Nicolas Appert who received in 1810 a prize for his invention from the French government. The preservative sodium nitrite (E250) (mixed into curing-salt) is well known for its role in inhibiting the growth of clostridium botulinum bacteria spores in processed and refrigerated meats. A principal concern about sodium nitrite is the formation of carcinogenic nitrosamines in meats containing sodium nitrite when meat is charred or overcooked. Such carcinogenic nitrosamines can also be formed from the reaction of nitrite with secondary amines under acidic conditions (such as occurs in the human stomach) as well as during the curing process used to preserve meats.[citation needed] Nitrite is generally recognized as safe by the U.S. Food and Drug Administration. While nitrite is typically added to cured meats, 93 percent of human nitrite intake comes from vegetables, particularly leafy and root vegetables like spinach, celery and beets, and from human saliva. Vegetables contain nitrate and when they come in contact with saliva, nitrate is converted to nitrite. In fact, the body makes nitrite as part of its normal, healthy nitrogen cycle. To reduce nitrite consumption, one must reduce vegetable consumption. While consumers get very little nitrite from cured meats, it performs an important role in preventing bacteria growth and preventing foodborne illness like listeriosis and botulism. ================================== Amazing food cutting machine #6 ================================== All copyright problems please contact email: mollylinli@gmail.com We are very thanks to: Source: 1. rezaproquip.com 2. scottautomation.com