Consuming large amounts of processed meat is strongly linked to critical conditions of the health system. The most common issues are cardiovascular diseases and, unfortunately, also cancer. The most dangerous are nitrites, nitrosamines, and nitrous compounds, which are generally used to inhibit bacterial growth but are highly carcinogenic and very harmful. Poisonings often occur due to these substances, which usually do not last long, but are a serious warning that something dangerous is happening in the body.

When this happens to you, it’s time to reflect...

While nitrates found in vegetables are beneficial to the body, nitrates in meat are extremely dangerous. Nitrates in meat, when exposed to high temperatures, such as grilling or frying, turn into nitrosamines, which are extremely toxic. They cause cancer of the intestines and stomach!

In smoked meat, polycyclic aromatic hydrocarbons are formed, which are distinctly carcinogenic. The highest amounts are found in the upper layer of meat grilled on a barbecue.

When meat is cooked at extremely high temperatures, heterocyclic amine compounds are formed, which are linked to cancers of the breast, prostate, and colon. The most dangerous are fried foods or foods grilled on a barbecue.

Most processed meat contains large amounts of sodium chloride, which increases the risks of hypertension, stomach cancer, bacterial growth, ulcers...

Although occasional consumption of small amounts of red meat will not cause rapid onset of cancer (here meaning a portion of 50 grams per week), various studies place processed meat among the most carcinogenic foods, together with alcohol and tobacco. While producers continually improve production processes, the dangerous risks remain.

The long shelf life, resistance to harmful bacteria, and attractive appearance come at a price—the health of the person who eats it.