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  1. EPIC Findings on Lymphoma EPIC Findings on Lymphoma April 6, 2012

    In a study of a half million people, which was most associated with the risk of developing lymphoma? Red meat, processed meat, poultry, offal, eggs, or milk?

  2. Breast Cancer Survival, Butterfat, and Chicken Breast Cancer Survival, Butterfat, and Chicken March 27, 2012

    Breast cancer survivors may reduce their chances of survival if they eat too much saturated fat, found primarily in the American diet in cheese, chicken, and junk food.

  3. Vitamin C-Enriched Bacon Vitamin C-Enriched Bacon March 2, 2012

    The addition of vitamin C to processed (cured) meats such as bacon may actually make them more carcinogenic.

  4. Carcinogens in the Smell of Frying Bacon Carcinogens in the Smell of Frying Bacon March 1, 2012

    Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.

  5. Prevention Is Better Than Cured Meat Prevention Is Better Than Cured Meat February 29, 2012

    The levels of nitrosamines—considered the most carcinogenic agents in cigarette smoke—were recently measured in an array of processed meats including chicken, turkey, and pork.

  1. Bacon and Botulism Bacon and Botulism February 27, 2012

    The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines but also reduce the growth of botulism bacteria, forcing regulators to strike a balance between consumers risking cancer or a deadly form of food poisoning.

  2. When Nitrites Go Bad When Nitrites Go Bad February 24, 2012

    Nitrites in processed meat form nitrosamines, a class of potent carcinogens found in cigarette smoke, which may explain why hot dog consumption has been associated with the two leading pediatric cancers, brain tumors and childhood leukemia.

  3. Is Bacon Good or Is Spinach Bad? Is Bacon Good or Is Spinach Bad? February 23, 2012

    If the nitrates in vegetables such as greens are health-promoting because they can be turned into nitrites and then nitric oxide inside our bodies, what about the nitrites added to cured meats such as bacon, ham, and hot dogs?

  4. Safest Source of B12 Safest Source of B12 February 6, 2012

    Since foods are effectively a package deal, what is the best way to get vitamin B12 (cobalamin)?

  5. A Better Breakfast A Better Breakfast January 19, 2012

    The antioxidant power of American breakfast fare is compared to a smoothie that contains berries, white tea leaves, and Indian gooseberry (amla) powder.

  1. Trans Fat, Saturated Fat, and Cholesterol: Tolerable Upper Intake of Zero Trans Fat, Saturated Fat, and Cholesterol: Tolerable Upper Intake of Zero December 23, 2011

    The intake of trans fats which come mostly from junk food and animal products, saturated fat mostly from dairy products and chicken, and cholesterol coming mostly from eggs and chicken should be as low as possible.

  2. MRSA in U.S. Retail Meat MRSA in U.S. Retail Meat November 23, 2011

    More than a thousand retail meat samples have been tested for Methicillin-resistant Staphylococcus aureus (MRSA) contamination in North America.

  3. Airborne MRSA Airborne MRSA November 22, 2011

    Methicillin-resistant Staphylococcus aureus “superbug” found not only contaminating the U.S. retail meat supply but isolated from air samples outside swine CAFOs.

  4. U.S. Meat Supply Flying at Half Staph U.S. Meat Supply Flying at Half Staph November 21, 2011

    An investigation finds 47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria. Turkey appears most likely to harbor contagion.

  5. Dietary Guidelines: From Dairies to Berries Dietary Guidelines: From Dairies to Berries October 28, 2011

    The success story in Finland shows that science-based dietary guidelines can save millions of lives.