UK Experts: Stop Adding Cancer-Causing Chemicals to Meat
A coalition of experts and politicians in the United Kingdom are warning that the meat industry will gain the murderous reputation of the tobacco industry if it doesn’t stop adding cancer-causing nitrites to meats like bacon and ham.
According to food scientist Professor Chris Elliott, and cardiologist Dr. Aseem Malhotra, the coalition has reached a “consensus of scientific opinion” that nitrites, used to cure meat, produce carcinogens called nitrosamines when ingested.
Nitrites are the chemicals that give processed meats their pink color.