I find chorizo delicious, but am now more conscious of the presence of nitrates in it.
How clear was that WHO finding on the link between cured meats and cancer? Is chorizo as much of a risk as bacon?
The guy who said that is probably confusing the Spanish chorizo you posted with the Mexican one. The latter is infamous for containing "nasty bits" like lymph nodes and other offal.
That link has been known for a long time, just recently they added them to the list, but as other carcinogenics its all about the amounts and how often you eat.
The way they do it is with statistics, like for cigarettes, dont quote me on the numbers but for an increase of 10% in odds of getting lung cancer they estimate you have to smole like two packs a day for like 10 years, the odds diminish if you smoke less or for less time, for cured meats Its a similar thing for like a 5 percent increase you have to eat them daily for years, dont think you're getting cancer because you eat them once in a while, inform yourself on the numbers and act on it, dont think you will have to cut it from your diet completely, moderation is key
Also didnt see your question till the end but the nitrites are formed in the smoking and curing phase I think so if one is cured less time it should have less but I supose you can find that info around
>mfw I see the dollar priced chorizo contains salivary glands and lymph nodes.
I was taken aback at first, but it's fuckin' delicious so I don't give a shit.
found this article, very simplified but w/e
>Researchers are still trying to pin down exactly how red and processed meat cause cells to become cancerous, but the main culprits seem to be certain chemicals found in the meat itself.
>In red meat, the problems seem to start when a chemical called haem – part of the red pigment in the blood, haemoglobin – is broken down in our gut to form a family of chemicals called N-nitroso compounds. These have been found to damage the cells that line the bowel, so other cells in the bowel lining have to replicate more in order to heal. And it’s this ‘extra’ replication that can increase the chance of errors developing in the cells’ DNA – the first step on the road to cancer.
>On top of this, processed red meats contain chemicals that generate N-nitroso compounds in the gut, such as nitrite preservatives.
>Cooking meat at high temperatures, such as grilling or barbequing, can also create chemicals in the meat that may increase the risk of cancer. These chemicals are generally produced in higher levels in red and processed meat compared to other meats.
>But there are other theories too – some research has suggested that the iron in red meat could play a role, while others suggest the bacteria in the gut might play a supporting role too.
>So despite what you may hear, it isn’t about the quality of the meat, or whether it’s from the local butcher or your supermarket. The evidence so far suggests that it’s probably the processing of the meat, or chemicals naturally present within it, that increases cancer risk.
just dont eat cured meats all the time and you'll be fine. >>7340156 this dude has it right. moderation is key. If you want, look for "uncured" bacon and stuff without nitrates like that, that's fine, or just don't eat cured/red meats every day. Apply the same principle that you have (if you do) for fish/mercury for red meats.
I think a lot of people have an aesthetic notion of what fresh means, they think fresh, they think local butcher they think artisanal, thats the fault of the whole natural/health food movement. Obviously any cured meat has a conservation process, thats what curing is by definition, even if its done with the most artisanal methods
these are the same stats that lead to the classification made by the iarc last year. it definitely does increase your risk of cancer. that's why the iarc groups it with smoking and other shit: they're only concerned with classifying risks according to how *proven* and *clear* they are. processed meats definitely increase your risk of cancer. however it isn't by much, and it's nowhere fucking near the same risk as stuff like smoking.
>The latter is infamous for containing "nasty bits" like lymph nodes and other offal.
So? There's nothing wrong with eating offal unless you're a pussy vegan bitch. Grow some balls and eat what tastes good.