Red and processed meats:
Be careful of the amount of red meats you consume, especially if they look a little too red. As reported by the American Institute for Cancer Research and the World Cancer Research Fund, there is convincing evidence linking consumption of red and processed meat to elevated cancer risk. Every 48 grams of these processed products consumed per day bumps up the risk of colorectal cancer by 21 percent.
Some researchers suggest the connection may be due to nitrites, which are added to many luncheon meats, hams and hot dogs to maintain color and to prevent contamination with bacteria. Also, the production of processed meats involves smoke and/or salt, both of which increase the products’ exposure to potential cancer-causing agents.
(curtisity of Henry’s Market)