Anonymous wrote:

Anonymous wrote: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.

This poster is correct.

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

The PPs above have the correct answer. It is the curing process and nitrates that are carcinogenic and put cured meats in an entirely different categories of food compared to regular meats.

Now you can also add to that what some other people have flagged : levels of sodium, highly processed mix and mash of low quality meats for some (not all) deli meats. But that’s another layer of issues.

Nitrates and nitrates are known carcinogens.

Anonymous wrote:Are actual salami and prosciutto or serrano ham, saucisson from Europe bad, or just the US processed stuff?

All aged meats have naturally occuring nitrites with carcinigenic compound so it's not great
https://health.clevelandclinic.org/what-are-nitrates

I get this sliced turkey from Costco. It's just turkey, salt, and vinegar. I'm not concerned about the salt due to intermittent fasting.

WF in house roast turkey crumbles. Do you even look innthe deli case? We fight over who gets stuck making shard sandwiches. It freezes fine.
No salt is no salt.

Are actual salami and prosciutto or serrano ham, saucisson from Europe bad, or just the US processed stuff?

Anonymous wrote:just roast a turkey breast/rump roast and slice thin.

This. And when you do, you will see that your slice looks nothing like the deli slice, and then you will ask, "what do they do to the "roast" at the deli to get it slice so you can fold it onto a sandwich? And the answer is "process it."

Anonymous wrote:Please read. No sodium in house roasted WF turkey. It is a roast breast. Period.

Hi in sodium at 17% no thanks.

Anonymous wrote:

Anonymous wrote:just roast a turkey breast/rump roast and slice thin.

This sounds good in theory, but you end up with a ton of meat and it gives bad quickly, you can’t keep it for more than maybe 3-4 days. A sandwich only uses a couple thin slices . It does not freeze well in my experience.

Depends, just make enough for 4-5 sandwiches with at least 40g of protein per sandwich. Freeze the rest, cheaper too.

Please read. No sodium in house roasted WF turkey. It is a roast breast. Period.

Anonymous wrote:just roast a turkey breast/rump roast and slice thin.

This sounds good in theory, but you end up with a ton of meat and it gives bad quickly, you can’t keep it for more than maybe 3-4 days. A sandwich only uses a couple thin slices . It does not freeze well in my experience.