Why are you still eating bacon, ham and sausages?

[littlemissmartypants]

Opinion
Why are you still eating bacon, ham and sausages?
Free Article
Health & Society

by Professor Brian Green, Belfast, October 29, 2025, 9:56:11 AM

This month, new European Union rules limiting the use of nitrites in processed meats came into force — a long-awaited and welcome advance in food safety.

The science linking nitrite-cured meats to cancer is more compelling than ever.

The EU’s decision to reduce permitted levels should be recognised as an important act of public-health leadership. But it should not be the end of the story.

The evidence shows that any exposure to these additives carries avoidable risk.
More...
https://euobserver.com/health-and-society/arc0c13512

[justaprogressive]

1. Feel free to crosspost in the Lounge

(need my 2nd cup of coffee!)

[hlthe2b]

2. Well, since brainworm-damaged Bobby is focused on windmills (how poetic), only the extreme increased prices

of bacon and other meats might "save us..." Not to mention that Trump-starved people will not typically find a lot of processed meats at food banks...

[bucolic_frolic]

3. Preservatives to kill bacteria to fatten their wallets,

propyl gallate as a replacement .... time to find uncured as it's called, processed meats. Uncured processed meats.

Google AI: The use of six specific hormones (estradiol-17β, testosterone, progesterone, zeranol, trenbolone acetate, and melengestrol acetate) for growth promotion in farm animals is prohibited within the EU and for imported meat.

The FDA has approved six types of hormones for use in cattle: naturally occurring estrogen, progesterone, and testosterone, as well as three synthetic versions.

[Historic NY]

4. Could always buy uncured but its expensive

[Justice Brandeis]

5. Because they taste good?

Pretty much any food that tastes good is bad for you in one way or another.

[FoxNewsSucks]

8. That's my answer too.

I just sat down with my bacon, two eggs and hash browns.

[Ritabert]

6. Haven't eaten pork or beef in 25 years.

Haven't eaten chicken in 10 years. Don't miss them.

[PoindexterOglethorpe]

7. If we stop eating them, will we live forever?

No? Then I'm not giving them up.

Plus, it's not as though anyone only eats those things.

[JustAnotherGen]

9. We eat

Uncured Ham and Bacon in our house. More because I have ankylosing spondylitis and nitrites/trates trigger pain.

My husband is from Calabria and he makes our italian sausage from scratch.

[Redleg]

10. Sometimes I wish I could be blissfully ignorant about what might be killing me

on the other hand, I really liked salamis and other cold meats. I realize that uncured is an option and I avail myself of that option.

[legallyblondeNYC]

11. Local farmers.

Because I buy my proteins from a small-farm CSA or direct at the farmer's market. They are well-raised, well-produced, and contribute so much to the local economies -- Hudson Valley & New England neighbors.

Yum!

[FirstLight]

12. probably lunchmeats too...

I have switched to Mirning Star Farms fake sausage, and actually prefer it now. Bacon is too damn expensive, though I'd buy it for special recipes ...like my "crack-sprouts" brussel sprouts with cranberries and bacon

But lunchmeat, and sandwiches are my downfall... I basically just make a sandwich every day for lunch...it's fast and easy and I can get right back to work/study. I guess it's time to start looking for options.

[legallyblondeNYC]

13. Nitrate free options.

There are several good nitrate-free deli offerings. They are a bit pricier, but one can always cut back a bit. To me, it's worth it.

[buzzycrumbhunger]

14. I don't. I make my own with seitan or tempeh...

It’s been decades since I’ve eaten meat of any kind and the idea makes me queasy in general. However, I have fond memories of holidays and big family breakfasts and don’t have a problem recreating things like that. Given the right seasonings, you can approximate things and even improve them. A little pineapple, tamari, and proper maple syrup, and you’re halfway there!

[Old Crank]

15. I live in Germany

The closest products to American bacon are too salty for me. But the traditional Italian, French,and Spenish cured ham don't use nitrates.