Is 'Meat' Bad for us, or Rather the Products we Call 'Meat' - A Mix of Preservatives + Colorings That's Killing Us Slowly?
Ladies and gentlemen, may I introduce: the worst offenders in the "meat" category. Foods that owe their color, their taste, their shelf-life and their tolerable bacterial count to an amount of food additives that makes me question whether these food products are still "meats". You will probably remember from previous SuppVersity articles that the association between meat, cancer, diabetes and other ailments of the Western Diabesity Society often vanish when studies successfully adjust the odds ratios for developing one of multiple of these diseases for fresh (=unprocessed) vs. processed meat intake. One reason for this observation unquestionably is oxidative damage to the protein and fat content of meat product during processing. Unlike these factors and the oxidation of fats that you add when you prepare the meat , there's yet another potential reason for the bad effects of processed meats on our health: many of them are only par meat, part additive. ...
