Red meat doesn’t cause cancer… it’s the sodium nitrite added to processed meats

by: David Armstrong

(Natural News) There is a huge misconception in regards to consumption of red meat and processed meats — that too much can increase your risk of getting cancer. But, says Natural Newsfounder/editor Mike Adams, the Health Ranger, that’s not entirely accurate.

Actually, it’s the sodium nitrite contained in processed meat that presents the biggest danger.

In a recent podcast, Adams says people have once again been lied to by ignoramuses in the so-called “mainstream media,” noting that the chemical is a color-fixer and preservative that is used to make dead meats appear pink and fresh.

Adams was responding to a warning issued by the World Health Organization — and dutifully picked up by a lazy, uncurious media — regarding the processed meat cancer threat that includes bacon, ham, sausage, beef jerky, lunch meats, hams, pizza meats, and others.

“All of these things are made with curing chemicals, usually,” said the Health Ranger — primarily sodium nitrite. “And now the mainstream media is reporting on all of this as if it were new” information. Continue reading “Red meat doesn’t cause cancer… it’s the sodium nitrite added to processed meats”

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