(Photo: Yuki Sugiura)Red Meat Is An Englishman's Heritage -- The Telegraph
Oh dear. Once again scientists are blaming red meat for causing people to die prematurely. Actually, there seem to be two strands to Rebecca Smith's report, or, rather, two kinds of meat products are mentioned. On the one hand, you've got good old cured and processed meats – lovely smokey, salty, chewable favourites such as salami, saucisson, bacon and traditional British bangers. Those goodies have been picked on before, because of the preservative that they contain: sodium nitrite, which has two main actions: it stops the growth of the nasty bacterium clostridium botulinum, and it can bestow a nice "healthy" pink colour on preserved meats. It's not quite the same as saltpetre: that term usually refers to potassium nitrate.
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My Comment: Sighhhh .... non-meat is not for me.
1 comment:
i can't imagine my luch wiyhout any meat, is it wrong??
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