Doctor's Note

So might not the nitrites produced in our mouths when we eat vegetables form carcinogens too? (See Priming the Proton Pump for an overview of the nitrate-to-nitrite process.) Don't worry, we're getting to that. In the meantime, what is really in hot dogs anyway? Glad you asked—see my video What Is Really In Hot Dogs?. For more on preventing brain tumors in children, see #1 Anticancer Vegetable (and the prequel Veggies vs. Cancer) and for more on preventing blood cancers, see Meat & Multiple Myeloma. And see our topic cloud for more on a thousand other topics.

For some context, please check out my associated blog posts: Using Greens to Improve Athletic PerformanceTreating COPD with Diet, Eating Green to Prevent CancerHow Chemically Contaminated Are We?How Tumors Use Meat to GrowAvoid Cooked Meat Carcinogens, and  Should We Avoid Titanium Dioxide?

  • Michael Greger M.D.

    So might not the nitrites produced in our mouths when we eat vegetables form carcinogens too? (See Priming the Proton Pump for an overview of the nitrate-to-nitrite process.) Don’t worry, we’re getting to that. In the meantime, what is really in hot dogs anyway? Glad you asked—see my video What Is Really In Hot Dogs?. For more on preventing brain tumors in children, see #1 Anticancer Vegetable (and the prequel Veggies vs. Cancer) and for more on preventing blood cancers, see Meat & Multiple Myeloma. And see our topic cloud for more on a thousand other topics.

    • http://www.facebook.com/emilie.gagniermarandola Emilie Gagnier-Marandola

      I was wondering if cold cuts labelled “natural” and containing cultured celery extract is a healthy alternative to processed meats, or if the added nitrites through the extract has the same effect as regular processed cold cuts.

      • Linda

        Yes, I am curious about this too. There a major availability of “naturally” cured meats now.

      • https://plus.google.com/100365292620202177728 tresso s

        I would expect the results to be nearly the same. The in situ curing using vegetable powder, sea salt, and bacteria culture generates sodium nitrite which has the same chemical properties and effects on the food as added sodium nitrite. The sodium nitrite from the in situ method is just as capable of forming nitrosamines. It’s just that in the U.S. the label can say ‘organic’ when using the in situ method and it can’t when the sodium nitrite is added directly from an external source. The meat is pink and has the same flavor when using the in situ method compared with the externally added method.

        The added vegetable powder can be represented on the label as ‘natural flavoring’, so the consumer can’t even be sure from the label that it contains sodium nitrite using the vegetable powder in situ method. In that case, one has look at the pink color of the meat and the familiar salty cured taste to know that it has sodium nitrite.

        It’s worth noting that the label in the U.S. can still say ‘organic’ even when the meat is smoked. The meat contains soot from the combustion/smoldering of wood, which is known to contain mutagenic and carcinogenic substances. Some manufacturers like to use apple wood for the smoking because ‘apple’ sounds healthy. One manufacturer of organic smoked, cured bacon has a package that is covered with apples, giving the consumer the impression that it is healthy.

  • JonK

    I’m curious as to whether nitrite Carcinogens from these meats can also be absorbed from skin contact. I work as a cook at pizza hut and am concerned about my health from coming in contact with the ham and pepperoni. I would also like to thank you for posting all of your videos, it has helped me improve my eating habits and health knowledge!

  • rhinokitty

    What software do you use to produce your videos Dr. Greger?

    • Michael Greger M.D.

       Keynote (the mac version of powerpoint)

  • Michael Greger M.D.

    For some context, please check out my associated blog post Using Greens to Improve Athletic Performance!