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June 15, 2012
Maggot Meat Spray
Given their inherent resistance to food-poisoning bacteria, maggots can be used to create an antibacterial food additive to increase the safety of the meat supply.
April 27, 2012
Preventing COPD With Diet
Chronic obstructive pulmonary disease is now the third leading cause of death. The good news is that in addition to smoking cessation there are dietary interventions that can help prevent COPD.
March 2, 2012
Vitamin C-Enriched Bacon
The addition of vitamin C to processed (cured) meats such as bacon may actually make them more carcinogenic.
February 29, 2012
Prevention Is Better Than Cured Meat
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.
February 28, 2012
Are Nitrates Pollutants or Nutrients?
Phytonutrients such as vitamin C prevent the formation of nitrosamines from nitrites, which explains why adding nitrite preservatives to processed meat can be harmful, but adding more vegetables and...
February 27, 2012
Bacon and Botulism
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...
February 24, 2012
When Nitrites Go Bad
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...
February 23, 2012
Is Bacon Good or Is Spinach Bad?
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...
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