http://goo.gl/647Q

BBC News Report
'Sausage not steak' increases heart disease risk
"Researchers believe it may be the salt, not the fat, that's the problem
Eating processed meat such as sausages increases the likelihood of heart
disease, while red meat does not seem to be as harmful, a study suggests.
A Harvard University team which looked at studies involving over one million
people found just 50g of processed meat a day also raised the risk of
diabetes.
But there was no such risk from eating even twice as much unprocessed meat,
such as beef, lamb or pork.
This was despite the fact the two forms of meat have a similar fat content."

which is why i make my own food's as much as i can, it's all the chemicals
that food makers add to meats that will kill you.
piedmont

On May 18, 6:25*am, "piedmont" > wrote:
> http://goo.gl/647Q
>
> BBC News Report
> 'Sausage not steak' increases heart disease risk
> "Researchers believe it may be the salt, not the fat, that's the problem
> Eating processed meat such as sausages increases the likelihood of heart
> disease, while red meat does not seem to be as harmful, a study suggests.
> A Harvard University team which looked at studies involving over one million
> people found just 50g of processed meat a day also raised the risk of
> diabetes.
> But there was no such risk from eating even twice as much unprocessed meat,
> such as beef, lamb or pork.
> This was despite the fact the two forms of meat have a similar fat content."
>
> which is why i make my own food's as much as i can, it's all the chemicals
> that food makers add to meats that will kill you.
> piedmont

I agree fully. And it's not only meats. I try and stay away from all
processed foods such as commercial salad dressings, frozen pizza, etc.

On May 18, 3:25*am, "piedmont" > wrote:
> http://goo.gl/647Q
>
> BBC News Report
> 'Sausage not steak' increases heart disease risk
> "Researchers believe it may be the salt, not the fat, that's the problem
> Eating processed meat such as sausages increases the likelihood of heart
> disease, while red meat does not seem to be as harmful, a study suggests.
> A Harvard University team which looked at studies involving over one million
> people found just 50g of processed meat a day also raised the risk of
> diabetes.
> But there was no such risk from eating even twice as much unprocessed meat,
> such as beef, lamb or pork.
> This was despite the fact the two forms of meat have a similar fat content."
>
> which is why i make my own food's as much as i can, it's all the chemicals
> that food makers add to meats that will kill you.

Interesting they didn't mention poultry. One West Coast brand proudly
advertises that, unlike many competitors, it does not brine (or
"plump") its chickens. A four ounce serving of "plumped" chicken
contains as much sodium as an large order of fries -- up to 440 mg of
sodium vs 70 mg for natural birds. Plus 15% of what you're paying for
is not chicken but salt water:

Flash-laden site: http://www.saynotoplumping.com/

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "piedmont" > wrote:
>
>> which is why i make my own food's as much as i can, it's all the
>> chemicals
>> that food makers add to meats that will kill you.
>
> Somehow I doubt it's the salt, either. I'd be willing to bet it was
> something else entirely.
>
Me too. Nitrites, for sure. I had a chemist friend who said that the
quickest way to cause cancer in a lab rat would be to feed it ham and diet
coke--the classic American lunch.

"cybercat" > wrote in message ...
|
| "Ranée at Arabian Knits" > wrote in message
| ...
| > In article >,
| > "piedmont" > wrote:
| >
| >> which is why i make my own food's as much as i can, it's all the
| >> chemicals
| >> that food makers add to meats that will kill you.
| >
| > Somehow I doubt it's the salt, either. I'd be willing to bet it was
| > something else entirely.
| >
| Me too. Nitrites, for sure. I had a chemist friend who said that the
| quickest way to cause cancer in a lab rat would be to feed it ham and diet
| coke--the classic American lunch.

*Gasp* Surely not Hillshire Farms ham...

pavane

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "piedmont" > wrote:
>
>> which is why i make my own food's as much as i can, it's all the
>> chemicals
>> that food makers add to meats that will kill you.
>
> Somehow I doubt it's the salt, either. I'd be willing to bet it was
> something else entirely.
>
> Regards,
> Ranee @ Arabian Knits

Ranee
either / or, i still prefer to avoid 'processed food' as much as i humanly
can.
piedmont

piedmont wrote:
> http://goo.gl/647Q
>
> BBC News Report
> 'Sausage not steak' increases heart disease risk
> "Researchers believe it may be the salt, not the fat, that's the
> problem Eating processed meat such as sausages increases the
> likelihood of heart disease, while red meat does not seem to be as
> harmful, a study suggests. A Harvard University team which looked at
> studies involving over one
> million people found just 50g of processed meat a day also raised the
> risk of diabetes.
> But there was no such risk from eating even twice as much unprocessed
> meat, such as beef, lamb or pork.
> This was despite the fact the two forms of meat have a similar fat
> content."
> which is why i make my own food's as much as i can, it's all the
> chemicals that food makers add to meats that will kill you.
> piedmont

Is it possible that Britain doesn't allow 'solution' to be injected into
their fresh meats? The packagers here claim it makes meat both more tender
and tastier, but I can't see what sal****er would do for tenderness, though
I know the effects of salt on flavor - it makes things taste salty. I doubt
that it is either more tender or better tasting, but it is now showing up
even in some better supermarkets. It's the mainstay at Wal-Mart, which is
why we don't buy food there, but lately, particularly with pork, it's
becoming ubiquitous. We've been used to ham with 'water added' for years,
and just avoid it.

Chicken though? Tell me it's not so.

Keith



--- news://freenews.netfront.net/ - complaints: ---

On May 18, 5:28*pm, "K" > wrote:
> piedmont wrote:
> >http://goo.gl/647Q
>
> > BBC News Report
> > 'Sausage not steak' increases heart disease risk
> > "Researchers believe it may be the salt, not the fat, that's the
> > problem Eating processed meat such as sausages increases the
> > likelihood of heart disease, while red meat does not seem to be as
> > harmful, a study suggests. A Harvard University team which looked at
> > studies involving over one
> > million people found just 50g of processed meat a day also raised the
> > risk of diabetes.
> > But there was no such risk from eating even twice as much unprocessed
> > meat, such as beef, lamb or pork.
> > This was despite the fact the two forms of meat have a similar fat
> > content."
> > which is why i make my own food's as much as i can, it's all the
> > chemicals that food makers add to meats that will kill you.
> > piedmont
>
> Is it possible that Britain doesn't allow 'solution' to be injected into
> their fresh meats? *The packagers here claim it makes meat both more tender
> and tastier, but I can't see what sal****er would do for tenderness, though
> I know the effects of salt on flavor - it makes things taste salty. *I doubt
> that it is either more tender or better tasting, but it is now showing up
> even in some better supermarkets. *It's the mainstay at Wal-Mart, which is
> why we don't buy food there, but lately, particularly with pork, it's
> becoming ubiquitous. *We've been used to ham with 'water added' for years,
> and just avoid it.
>
> Chicken though? *Tell me it's not so.
>
> Keith
>
> --- news://freenews.netfront.net/ - complaints: ---- Hide quoted text -
>
> - Show quoted text -

talking salt; the ingredients on this windsor sea salt that i have
here a
salt, potassium iodide, sodium thiosulphate, sodium ferrocyanide,
decahydrate (yellow purssiate of soda, an anti caking agent)
Next time I'll spring for the pricey stuff which contatins only sea
salt. ferrocyanide doesn't sound too healthy. i have read that sea
salt if processed may contain heavy metals etc.

On May 18, 2:28*pm, "K" > wrote:

>
> Chicken though? *Tell me it's not so.

I haven't seen it in the fresh raw chicken at the grocery store, but I
have seen it in the frozen chicken at the same store. So, I do not buy
those. I haven't looked at the chicken at Walmart. I learned about the
sal****er in the beef a few years ago after buying some, and I never
looked at their meat department again.

On May 18, 5:48*pm, Ranée at Arabian Knits >
wrote:
> In article >,
> *Janet Baraclough > wrote:
>
> > It's available, but easily avoided *because UK *food labelling
> > legislation requires the packet to carry *a full list of all contents
> > and additives.
>
> * *It is labeled here as well, but I think people just don't care as
> long as it's "cheap."
>

I think it is also a relatively new concept. If meat has nothing
added, then there is no ingredients label. So, many people are
surprised to learn that some meats do have an ingredients label. They
just assume it is 100% meat like it used to be.

Some people don't ask why something is cheaper. And others don't
care.

wrote:
> On May 18, 5:48 pm, Ranée at Arabian Knits >
> wrote:
>> In article >,
>> Janet Baraclough > wrote:
>>
>>> It's available, but easily avoided because UK food labelling
>>> legislation requires the packet to carry a full list of all contents
>>> and additives.
>>
>> It is labeled here as well, but I think people just don't care as
>> long as it's "cheap."

> I think it is also a relatively new concept. If meat has nothing
> added, then there is no ingredients label. So, many people are
> surprised to learn that some meats do have an ingredients label. They
> just assume it is 100% meat like it used to be.

I agree. It's probably because of this newsgroup that I had any
idea it was what's going on. It hasn't been going on at my supermarket
except for pork. You have to watch out, if your pork has a name
like Simply Tender or something, you'd better look closely. Next
thing you know, your pan is full of water and you wonder where
it came from.

And if your eyesight isn't so great, even if it is, be prepared to
look for the teensiest writing ever. I don't know how they get
away with printing the ingredients in micro type.

nancy

On Tue, 18 May 2010 15:25:33 -0400, cybercat wrote:

> "Ranée at Arabian Knits" > wrote in message
> ...
>> In article >,
>> "piedmont" > wrote:
>>
>>> which is why i make my own food's as much as i can, it's all the
>>> chemicals
>>> that food makers add to meats that will kill you.
>>
>> Somehow I doubt it's the salt, either. I'd be willing to bet it was
>> something else entirely.
>>
> Me too. Nitrites, for sure. I had a chemist friend who said that the
> quickest way to cause cancer in a lab rat would be to feed it ham and diet
> coke--the classic American lunch.

i'm safe, then - i don't drink diet coke.

your pal,
blake