Food preservatives that give sausages and bacon their characteristic pink hue and distinctive flavour could cause type 2 diabetes.

  • Thread starter Thread starter Deleted member 21371
  • Start date Start date
Status
Not open for further replies.
I don't like sausages anyway.
 
I’d been a vegetarian for 17 years when I got t2 age 20!
 
It is a family thing to boil bacon for a minute or so, then sieve out, wash under the tap and then fry - that removes soluble things like the nitrates and nitrites, and salt of course. as a family we are long lived and fairly healthy.
 
It's pink hue that makes them tempting to buy, same as coluring additives in other food stuff.

It's all about balance, if you consume these products day after day & in larger quantities then risks to health get higher, if you eat less risks are smaller, common sense really.

Like good fry up so won't be dettered, it's not new news anyway & often gets mentioned in press.
 
Talking about food colouring, why was there a thing about yellow food colouring? Does marzipan look better yellow? What about smoked haddock?
Thankfully, these are now available more natural coloured and look more appealing to me.
 
helli said:
Talking about food colouring, why was there a thing about yellow food colouring? Does marzipan look better yellow? What about smoked haddock?
Thankfully, these are now available more natural coloured and look more appealing to me.
Click to expand...

Like for like bet sales of yellow products are higher than natural colour of product, these marketing guys know what sells.
 
travellor said:
You didn't do chemistry at school did you?
Hint - If you did English, it's all about the vowels.
Click to expand...
From your own article...

"The products are treated with nitrite or nitrate salts" ..

Lots of maybes and mights here too but overall...

www.healthline.com

Are Nitrates and Nitrites in Foods Harmful?

People often see nitrates and nitrites as harmful, but this may not always be true. Vegetables, for example, can be rich in nitrates.
www.healthline.com www.healthline.com
 
If you'd read the article, there's a stated difference between the end product when bacon and vegetables are cooked.

Bacon's nitrates get turned into nitrosamines which can be harmful. (There's a reference to a paper on this from pubmed, which is a reliable source.)

The same isn't true for vegetables.
 
The paper: https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1004149

This is an observational cohort study and so can't be used to infer causation, though of course it can be used as the basis for hyopthesizing casuation, subject to validation by RCT studies or whatever. The authors also acknowledge:

The main limitations of the study include possible exposure assessment errors, potential selection bias linked to the healthier behaviors of the cohort’s participants compared to the general population, and potential residual confounding linked to the observational design.

One additional question I have: they adjust for a bunch of possible confounders including BMI but not for the factor most directly causative for T2D - visceral fat or some surrogate for it, like abdominal fat or waist:hip ratio, presumably because these are not captured in the database. If it were included in the adjustment, would nitrite consumption still appear as an independent risk factor?
 
I've got a sudden craving for a Gregg's bacon batch!
 
I heard a pig screaming on it's way to I don't know where. Put me off bacon for life. :'( I am having sossies tomorrow but looked out for the 95% ones, dunno if that makes any difference to anything. They're not pink, they're brown. :D
 
bulkbiker said:
From your own article...

"The products are treated with nitrite or nitrate salts" ..

Lots of maybes and mights here too but overall...

www.healthline.com

Are Nitrates and Nitrites in Foods Harmful?

People often see nitrates and nitrites as harmful, but this may not always be true. Vegetables, for example, can be rich in nitrates.
www.healthline.com www.healthline.com
Click to expand...

Stop it, you're making it worse, not even O level I would hazard a guess at Eddie. :rofl:

But we'll have to have a serious look at your recommended link to go plant based and exercise more.

"These include beetroot (particularly rich in nitrates), along with celery, lettuce, rocket, spinach, celeriac and parsley"
"We have evolved to get it from our food and to make more of it when we exercise or go out in the sun"
 
Ditto said:
I heard a pig screaming on it's way to I don't know where. Put me off bacon for life. :'( I am having sossies tomorrow but looked out for the 95% ones, dunno if that makes any difference to anything. They're not pink, they're brown. :D
Click to expand...

Those lovely sossies come from same screaming pig Ditto.

Pigs scream anyway, go near them & off they go, like you love higher % meat sausage, less room for crap.
 
Status
Not open for further replies.
Back
Top