Reply to Lunch meats: why are they bad?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]The curing process and the nitrates are bad for you.  Somehow it has a carcinogenic effect.

Even the organic/nitrate free are bad because it is still cured, but the nitrites are “naturally occurring” with celery salt or some other natural curing agent vs added nitrates, but it still has nitrates.
[/quote]

This poster is correct.

https://www.hsph.harvard.edu/news/hsph-in-the-news/processed-meats-caution/[/quote]

That’s a pretty high level summary and is so consistent with American health guidance where it’s easier just to give people a bright line rule than explain shades of grey.
There’s a lot of debate about whether level of risk of meats cured without nitrates and the studies that have been done don’t control well for this question. It’s clearly not as bad as nitrates and probably not as good as eating a freshly killed chicken.  But the rest is unclear.
 
Here’s a report showing that meats cured with nitrates are worse and noting previous studies didn’t differentiate well:
https://www.theguardian.com/society/2022/dec/27/too-much-nitrite-cured-meat-brings-clear-risk-of-cancer-say-scientists

I also fiohnd some online health stuff indicating that consuming calcium at the same time blocks your body from absorbing the nitrates, which I thought was interesting!  (Calcium blocks absorption of iron, so I guess not that surprising it might also block absorption of nitrate.). [/quote]

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