dimanche 29 novembre 2015



Last month’s report by the World Health Organization on the cancerous risks of consuming processed meats left everyone in a buzz for a week or so, yet it may be a while until we can see if consumers are eating less of the stuff because of it. The temporary nature of media coverage, however, does not mean the risks are less real for folks who munch on meat without worrying about the headlines; the risks of processed meat should be concerning for all shoppers.
But, how exactly does processed meat cause cancer? Time recently published an infographic explaining some of the contributing factors to America’s current favorite fad: bacon. Using the expertise of Mariana Stern, cancer epidemiologist and professor at the University of Southern California and data from the WHO and the Global Burden of Disease Project, the science spells out just how nasty carcinogens are cultivated in the processing of meat.
Why bacon? “Bacon culture” has to be the most perplexing trend of recent times. Not only does consuming it contribute to well-known health risks, it is also a product of unimaginable suffering. Any time I hear the ubiquitous “Everything’s better with bacon!” comment, my heart cringes. As a vegan, for ethical reasons, it’s baffling to hear how a product borne of pain, torture and terrifying death could become such a whimsical, celebratory food product. If the moral reasoning behind eschewing meat-based bacon isn’t enough to opt out, let’s dive into the health reasoning—specifically cancer-causing risks:
1. Nitrates and Nitrites