• If You Love Your Bacon You Had Better Reach For Some Vitamin C

    Posted July 22, 2014: by Bill Sardi

    This report doesn’t cover new ground, just an old but forgotten topic.

    A recent 15-year study of 74,645 men and women in Sweden reveals that consumption of red meat was associated with shorter survival (-2 years) compared to adults who were not red meat eaters.  In the breakdown of the data red meat was only associated with reduced survival when processed red meat was consumed!  [American Journal Clinical Nutrition July 16, 2014]

    In 1993 researchers in Germany reported that the risk for brain cancer rose 11 times among those who consumed processed meats (preserved with nitrates).  [International Journal of Cancer Feb 20, 1993]

    In 1994 it was reported the risk for childhood leukemia was strongly associated (9.5 times greater) among kids who ate hot dogs.  [Cancer Causes Control March 5, 1994]

    Foods shown to contain volatile nitrosamines include cured meats, primarily cooked bacon, beer, some cheeses, nonfat dry milk and sometimes fish.  Vitamin C is sometimes added to these foods to limit the formation of undesirable volatile nitrosamines. [Cancer Research May 1983.

    Experiments conducted in the 1970s and 1980s conclusively showed that vitamin C spontaneously reduces nitrate formation.  [International Journal Vitamin Nutrition Research 1984]

    A recent study suggests the addition of vitamin C to cured meats may compensate for the production of nitrates in preserved meats.  [Journal Food Science July 2014]

    The effectiveness of vitamin C to prevent nitrosamine formation in humans has been demonstrated in both clinical and population studies. [International Journal Vitamin Nutrition Research 1989]

    A blood sample study conducted in China revealed that the geographical area where cancer mortality was highest correlated with the highest levels of nitrates in the blood and the lowest dietary intake of vitamin C.  [IARC Science Publications 1987]

    Guinea pigs, which do not internally produce vitamin C as most other animals do, do not dispose of nitrosamines as readily when not given vitamin C supplements.  [Carcinogenesis April 1984]  Due to a genetic mutation many generations ago, humans are in the same predicament – they don’t synthesize vitamin C naturally.

    Vitamin E in combination with vitamin C further prevents nitrosamine formation.  [IARC Science Publications 1978]

    -©2014 Bill Sardi, Knowledge of Health, Inc.

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